Chicken Rezala

🛒 Ingredients

• Boneless Chicken Thighs 800 g · 1360 kcal
• Plain Yogurt (full-fat) 200 g · 120 kcal
• Onions 200 g · 80 kcal
• Ginger paste 30 g · 24 kcal
• Garlic paste 30 g · 44 kcal
• Cashew paste 40 g · 224 kcal
• Poppy seed paste 20 g · 104 kcal
• Green chilies 20 g · 8 kcal
• Ghee or cooking oil 60 g · 540 kcal
• Whole spices (cardamom, cinnamon, cloves, bay leaf) 5 g · 5 kcal
• White pepper powder 2 g · 4 kcal
• Cumin powder 3 g · 7 kcal
• Garam Masala 3 g · 7 kcal
• Kewra water or rose water 5 g · 0 kcal

👨‍🍳 Instructions

1. Marinate the chicken pieces with plain yogurt, half of the ginger-garlic paste, half of the green chili paste, and a pinch of salt for at least 30 minutes, or preferably overnight in the refrigerator.
2. Heat ghee or oil in a heavy-bottomed pan. Add whole spices and let them splutter for a few seconds.
3. Add the finely sliced onions and sauté until they turn translucent and light golden brown; do not brown them heavily.
4. Add the remaining ginger-garlic paste and green chili paste, and sauté for another 2-3 minutes until the raw smell disappears.
5. Add the marinated chicken and cook on high heat for 5-7 minutes, stirring occasionally, until the chicken changes color and releases some moisture.
6. Lower the heat and stir in the cashew paste and poppy seed paste. Cook for 2-3 minutes, stirring constantly to prevent sticking.
7. Add white pepper powder, cumin powder, and a little sugar, along with about 1 cup of warm water to achieve desired gravy consistency. Cover and simmer for 15-20 minutes until chicken is tender.
8. Stir in garam masala and kewra water (or rose water). Cook for another 2-3 minutes, then turn off the heat.
9. Garnish with slivered almonds or fresh green chilies if desired. Serve hot with naan, paratha, or steamed rice.