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Murgh Rezala Recipe

Murgh Rezala
How To Make Murgh Rezala

Murgh Rezala Recipe : Murg Rezala (chicken 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.

  • Total Cook Time1 hr 10 mins
  • Prep Time 10 mins
  • Cook Time1 hr
  • Recipe Servings8
  • Medium

Ingredients of Murgh Rezala

  • 1 Kg boneless chicken cubes
  • 300 gms white onions
  • 20 gram ginger
  • 20 gram garlic
  • 12 Green cardamoms
  • 5 gram white pepper, powdered
  • 20 gms coconut (Desiccated)
  • 50 gms cashew nuts
  • 250 gms curd
  • 150 gms khoya
  • 250 gms ghee
  • 2 drops kewra jal
  • 2 drops mitha ittr
  • 2 Silver leaves
  • to taste salt

How to Make Murgh Rezala

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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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