Add the goodness of Chicken to your new flavour. The spicy Murg Rezala takes the taste to another level. This aromatic Indian cuisine is a must-try dish, as it is full of bold spices and gives a classic look when served on plate. It’s perfect to pair with rice. Here’s the ultimate step-by-step guide to the recipe for the creamiest restaurant-style Murg Rezala that you can’t resist. Enjoy the tender pieces of chicken, cooked in yogurt and cashew paste.
Ingredients
- 500 g of Chicken (with bone)
- 1/2 cup of Yogurt
- Salt to taste
- 1/2 tsp of White pepper
- 2 tbsp of Desi Ghee
- A few drops of Rose water/Kewra water (optional for aroma)
- 1 tbsp of Poppy seed paste (optional but traditional)
- Whole spices: 2 cardamoms
- 1 bay leaf
- 1-inch cinnamon
- 4 cloves
- 2 tbsp of Ginger-garlic paste
- 2 tbsp of Cashew paste
- 2 medium onions (pureed)
Step By Step Guide
Prepare The Chicken For Marination
First, marinate the chicken with white pepper, ginger-garlic paste, yogurt, and a pinch of salt. Let it rest for about 30 minutes.
Toss In The Whole Spices
Next, place a pan over a medium flame. Heat 2 tbsp of desi ghee and add cloves, cardamoms, bay leaf, and cinnamon. Let them release aroma.
Mix In The Onion Paste
In the next step, add the onion paste and cook on low flame until the raw smell disappears and it turns light golden.
Gently Cook The Chicken
Now add the marinated chicken to the hot pan. Cook on medium heat, allowing it to absorb all flavours, change colour, and start releasing its juices.
Combine Poppy Seed And Cashew Paste
Moving on to the next step, add cashew and poppy seed paste and stir gently. Cover and cook until the chicken pieces become tender and the gravy thickens.
Add The Finishing Touch, Garnish And Serve
Once you are done with above steps, you simple have to add the rose/kewra water to the dish to get the aroma. Garnish the dish with fresh coriander leaves and serve hot with rice or chapati. Enjoy!
