Murgh Rezala

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1/4 cup (60g) cashew paste 1/4 cup (60g) cashew paste
• 2 onions, finely chopped 2 onions, finely chopped
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1 teaspoon cinnamon powder 1 teaspoon cinnamon powder
• 1/2 teaspoon clove powder 1/2 teaspoon clove powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (240ml) water 1 cup (240ml) water
• 2 tablespoons kewra water 2 tablespoons kewra water
• 1 tablespoon rose water 1 tablespoon rose water
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, mix together the yogurt, cashew paste, ginger paste, garlic paste, cardamom powder, cinnamon powder, clove powder, turmeric powder, red chili powder, and garam masala.
2. 2.
   Add the chicken pieces to the marinade and mix well. Allow it to marinate for at least 1 hour, or overnight in the refrigerator for best results.
3. 3.
   Heat ghee and vegetable oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
4. 4.
   Add the marinated chicken to the pan and cook until it turns golden brown on all sides.
5. 5.
   Pour in the water and bring it to a boil. Reduce the heat, cover the pan, and let it simmer for about 20-25 minutes or until the chicken is cooked through and tender.
6. 6.
   Stir in the kewra water and rose water. Cook for an additional 2 minutes.
7. 7.
   Garnish with fresh coriander leaves and serve hot with naan or steamed rice.

Treat your ingredients with care...

• Cashew paste — Soak cashews in warm water for 30 minutes, then blend them into a smooth paste.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• To make the dish more aromatic, add a pinch of saffron strands soaked in warm milk.
• For a healthier option, use chicken breast instead of chicken with bones.
• Adjust the consistency of the gravy by adding more or less water according to your preference.
• To enhance the flavors, let the chicken marinate overnight for a more tender and flavorful result.

Serving advice

Serve Murgh Rezala hot with naan bread or steamed rice. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Present the Murgh Rezala in a shallow serving dish, allowing the creamy gravy to be showcased. Garnish with a sprinkle of garam masala and a few strands of saffron for an elegant touch.