Saturday, 10 July 2010

Chicken Rezala

About the food:

Rezala is a typical Bangladeshi dish, which has the just mix of sweet, sour and hot flavours. It is a rich dish, absolutely delicious.Try this dish, it will never fail you. for the original flavour, this dish should be prepared using ghee only, but I do a healthier option. I cook it in vegetable oil, and mix the ghee, less amount than when cooked only with it, to the pan.

Preparation time: 2 hrs
Cooking time: 1 hr


1 kg skinless chicken pieces

For marination:
5 onions made into paste
4 green chillies, made into paste
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp ground Garam Masala( cinnamom, cardamom and cloves)
4 tbsp kewra water

For the curry:

2-3 medium potatoes, peeled and cut in quarters
1/2 cup posto (khas-khas) paste
200 ml (1 cup) plain yogurt
vegetable oil
1 big onion, chopped into rings
1/2 tbsp ground nutmeg (Jai phal)
1/2 tbsp ground mace (jayitri)
4 tbsp lemon juice
2 tbsp sugar


1. Mix all the ingredients for the marination. You can mix the green chillies, ginger, garlic and onions together and make a paste in a grinder. Add these to the chicken, cover and refrigerate for 1-2 hrs.

2.Heat 2 tbsp ghee in a pan. Fry the ring onions until lightly golden. Keep it aside.

3. You can use the same pan used to fry the onions, and no need to rinse the pan either.Heat 4 tbsp oil in pan. Add the marinated chicken in batches to the pan, and stir fry. Add the potatoes. Cook on a medium flame, so the chicken pieces do not burn.Add 4 tbsp ghee, nutmeg and mace powder, salt, lemon juice, kewra water and sugar and continue cooking until the oil separates out. Now, add the yogurt, 1 spoon at a time , mixing it well before adding the next spoon. Otherwise the yogurt would cuddle.Cover and cook over a low flame, turning between the time,for about 20 mins or until the chicken is cooked.Add the posto paste, mix, and bring the food to boil.

4. Remove from the flame, garnish with the fried onion rings and serve hot with Indian Paratha or Basmati rice.

1 comment: