Murgh Rezala with a Kiwi Twist

Ingredients

In this Kiwi-inspired adaptation of Murgh Rezala, we incorporate New Zealand flavors by adding kiwifruit juice to the marinade, using local herbs and spices, and garnishing with fresh coriander. These additions enhance the dish with a subtle sweetness and a refreshing twist, making it a unique fusion of Indian and New Zealand cuisines. We alse have the original recipe for Murgh rezala, so you can check it out.

• 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
• 2 tablespoons kiwifruit juice 2 tablespoons kiwifruit juice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/4 cup (30g) cashews, soaked in water 1/4 cup (30g) cashews, soaked in 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, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the yogurt, kiwifruit juice, ginger, garlic, cumin powder, coriander powder, turmeric powder, and salt. Mix well.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Heat oil in a large 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.
   In a blender, blend the soaked cashews with a little water to form a smooth paste.
6. 6.
   Add the cashew paste to the pan and mix well. Cook for 2-3 minutes.
7. 7.
   Pour in the coconut milk and simmer for 10-15 minutes, or until the chicken is cooked through and the gravy thickens.
8. 8.
   Sprinkle garam masala over the dish and give it a final stir.
9. 9.
   Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Kiwifruit — Choose ripe kiwifruits for the juice, as they will provide a natural sweetness to the marinade. Avoid using overripe kiwifruits, as they may make the marinade too acidic.

Tips & Tricks

• For a spicier version, add a chopped green chili to the marinade.
• Soaking the cashews in water helps in achieving a smoother paste for the gravy.
• Adjust the consistency of the gravy by adding more coconut milk or water, if desired.
• For a richer flavor, use bone-in chicken pieces instead of boneless.

Serving advice

Serve the Kiwi-inspired Murgh Rezala hot with steamed rice or naan bread. Accompany it with a side of cucumber raita or a fresh green salad to balance the flavors.

Presentation advice

Garnish the Murgh Rezala with a sprinkle of garam masala and a generous amount of fresh coriander leaves. Serve it in a traditional Indian-style copper or brass serving dish to enhance the visual appeal.