Chicken Rezala, a Bengali favourite, where chicken is cooked in a thick gravy of cashew-poppy seed paste in a dollop of ghee. This white chicken curry tastes awesome with Paratha or Naan.
I have used White sesame seed instead of poppy seed as it is unavailable in the country where I stay. It is generally cooked in a flat pan, but to save time, I cooked it in pressure cooker.
Try out this easy, less-time-consuming chicken rezala.
- Onion paste- From2-3onions
- Ginger paste-1tsp
- Cashew paste- from 15-20pcs of cashews
- Nutmeg powder-1tbsp
- Salt-to taste
- Ghee-A big dollop
- Black cardamom-1pc
- Cinnamom-a small piece
- Whole red dry chilly-2-3pcs
- Warm milk-4tbsp
- White sesame paste- 2tbsp (You can use poppy seed paste, but I stay in a country where poppy seed is unavailable and hence have used white sesame seed paste.)
- Green chillies-2pcs
- Marinade chicken with curd, onion paste, ginger paste, cashew paste, nutmeg powder, salt and sugar. Keep aside for 1hour in refrigerator.
- In a pressure cooker, warm oil and ghee, add black cardamom, cinnamon,cloves and whole red dry chilly. You will get beautiful aroma.
- Reduce heat, add chicken along with the marinade. Stir, cover the lid. Allow to cook till 2 whistles. Allow the pressure to release on its own.
- In the mean time add 2-3 strands of saffron in 4tbsp warm milk and keep aside.
- Once the pressure is release, open the lid, add above saffron milk and white sesame paste. Stir again. Check for salt, if required add more. Add green chillies. Close the lid and allow it to cook for another 2 whistles.
- After the pressure is released, serve hot with paratha or naan.