Bengali Style Chicken Rezala Recipe - Chicken Korma Recipe
A subtle flavoured bengali style chicken curry that is slowly cooked with whole spice like cinnamon, cloves, bay leaf and dry red chillies. By simmering slowly with the curd mixture and whole spice, it keeps the chicken moist, tender and adds in lot of flavours. Serve it along with whole wheat kulcha and begun bhaja to make a delicious meal.
Bengali Style Chicken Rezala Recipe - Chicken Korma is an authentic white coloured gravy dish that has got its roots from Bengal. The chicken thighs and drumsticks are usually used in this curry to lift up the flavour well and make it quite rich.
The chicken is first marinated with curd, onion paste, sesame and poppy seed paste. It is then slow cooked with whole spice like cinnamon, bay leaf, cloves, cardamom and dry red chillies. By simmering slowly with the curd mixture and whole spice, it keeps the chicken moist, tender and adds in lot of flavours.
If you are looking for more Chicken recipes here are some :
- 1 Onion , ground to paste
- 10 Cashew nuts , ground to paste
- 2 tablespoon Sesame seeds (Til seeds) , ground to paste
- 2 Bay leaf (tej patta)
- 4 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 4 Dry Red Chillies
- 1 tablespoon Garam masala powder
- 1 teaspoon Black pepper powder
- Salt , to taste
- 2 tablespoon Mustard oil , for cooking
- 1 kg Chicken , drumstick and thighs
- 1 cup Curd (Dahi / Yogurt)
- 1 teaspoon Sugar
- 10 Saffron strands , for garnish
How to make Bengali Style Chicken Rezala Recipe - Chicken Korma Recipe
To begin making the Bengali Style Chicken Rezala Recipe - Chicken Korma, grind the onion, half of ginger and half of garlic in a mixer to a smooth paste.
Once the paste is made, remove and transfer it into a bowl. Wash the mixer and add cashew nuts and poppy seeds and add about 1/4 cup water and grind it into a smooth paste and set aside in a bowl.
Wash the chicken pieces well and place it in a bowl. Add half of the ground onion paste, half of cashew-nut and poppy seed paste, and 1 cup of yogurt, salt and 1 teaspoon pepper powder and give it a mix.
Marinate the chicken for at least 1 hour in the refrigerator, this will help to tenderise the chicken pieces.
Heat a kadai with mustard oil, once it is heated up, add all the whole spice like cloves, cinnamon, cardamom, bay leaf and dry red chillies and saute until the spice are roasted well. This will just take a minute.
Add the remaining chopped onion, ginger and garlic into the pan and saute for a couple of minutes.
Add in the remaining poppy seed and cashew nut paste and give it a stir.
Finally add in the marinated chicken pieces along with all the curd mixture into the pan, sprinkle 2 teaspoon garam masala powder, salt to taste and give it a slight mix.
Close it with the lid and allow the Chicken Rezala to cook on medium heat for 25 minutes until the chicken is tender and cooked.
Make sure you turn the chicken pieces in the middle and give the curry a stir so the chicken gets evenly cooked.
Open the lid and sprinkle a teaspoon of sugar and give it a stir and turn off the heat. Check the salt and adjust according to taste.
Transfer the Chicken Rezala onto a serving plate and sprinkle with few strands of saffron and serve hot.