Murgh Rezala Recipe

 
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Murgh Rezala
How to make Murgh Rezala
  • Recipe Servings: 8
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Murgh Rezala Recipe : Murg Rezala is a chicken curry popular in Bengal. A dinner party piece of chicken in yoghurt, coconut, cream and cashew nut paste, finished with silver leaf. Goes best with roomali roti.

Ingredients of Murgh Rezala

  • 1 Kg Boneless chicken cubes
  • 300 Gram White onions
  • 20 Gram Ginger
  • 20 Gram Garlic
  • 12 Green cardamoms
  • 5 Gram White pepper, powdered
  • 20 Gram Coconut (Desiccated)
  • 50 Gram Cashew nuts
  • 250 Gram Curd
  • 150 Gram Khoya
  • 250 Ghee
  • 2 drops Kewra jal
  • 2 drops Mitha ittr
  • 2 Silver leaves
  • To taste Salt

How to Make Murgh Rezala

  • 1.Wash and clean chicken pieces. Blanch in a pan of boiling water, remove the scum, drain and keep aside.
  • 2.Extract the juice of ginger and garlic and keep aside.
  • 3.Grind separately onions, cashew nuts and coconut to a fine paste.
  • 4.In a heavy bottomed pan place the chicken, pour enough water to cover, add salt, green cardamoms and bring to boil, then simmer.
  • 5.When the chicken is half cooked, add the ground onions and the ginger-garlic juice. Cook until dry.
  • 6.Then add ghee and the beaten curd, fry till the meat is dry.
  • 7.Add the nut paste and coconut and fry for 2 to 3 minutes, taking care that the masala does not brown.
  • 8.Then add white pepper and 1 cup of water, or enough for a thick gravy. Simmer for a while.
  • 9.Remove from fire add kewra jal, mitha ittr and mashed khoya. Blend well.
  • 10.Finally add the cream.
  • 11.Serve hot garnished with silver leaf.
Key Ingredients: Boneless chicken cubes, White onions, Ginger, Garlic, Green cardamoms, White pepper, Coconut (Desiccated), Cashew nuts, Curd, Khoya, Ghee, Kewra jal, Mitha ittr, Silver leaves, Salt

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