Photograph of the finished Chicken rezala

India · Gà sốt trắng hạt điều Rezala

Chicken rezala

50 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.3 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 8.5 oz
  • Photograph of Cashews Cashews 3.5 oz
  • Photograph of Poppy seeds Poppy seeds 0.7 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Cardamom Cardamom 12
  • Photograph of Rose water Rose water 1 ⅓ tbsp
  • Photograph of Ghee Ghee ½ cup
  • Photograph of Chilli Chilli 8
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate the chicken with whipped yogurt and minced onion for 2 hours; the rezala sauce doesn't use tomatoes, so it should be off-white from the start.
  2. 2 Soak cashews and poppy seeds in hot water for 20 minutes, then blend them into a thick paste.
  3. 3 Heat the ghee, sauté the crushed cardamom for 30 seconds, then add the chicken and marinade and simmer for 20 minutes.
  4. 4 Add the nut sauce and 100 ml of water, simmer for another 15 minutes, and do not let it boil vigorously as the yogurt will separate.
  5. 5 Add ground pepper, then add whole green chilies, and drizzle with rose water after turning off the heat.

With an appliance

  • Oven 55 min

    Replace step 4: place the chicken, the nut sauce, and 100 ml of water in a covered bowl and bake on the middle rack of the oven at 150 degrees for 18 minutes; the low heat will prevent the yogurt sauce from boiling over or separating. Step 5: season after removing from the oven.

Start cooking