Recipe: Perfect Chicken Rezala 2.0 (Ultimate restaurant style)

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Chicken Rezala 2.0 (Ultimate restaurant style).

Chicken Rezala 2.0 (Ultimate restaurant style) You fulfill simmering melt Chicken Rezala 2.0 (Ultimate restaurant style) employing 26 method together with 11 as well as. Here you are nail it.

modus operandi of Chicken Rezala 2.0 (Ultimate restaurant style)

  1. It's 1200 grams of Chicken-cut into big pieces.
  2. Prepare 5 of medium Onion paste+2medium onion(cut into thick rings).
  3. It's 3 tbsp of Ginger paste.
  4. It's 3 tbsp of Garlic paste.
  5. You need 7 of green Chill paste.
  6. You need 3 tbsp of White Pepper Powder.
  7. You need 300 grams of Yogurt-whisked.
  8. It's 25 g +25 g of butter.
  9. It's to taste of Salt.
  10. Prepare 150 g-200 g of Cashew-soaked in warm water for 1hour and paste it.
  11. Prepare 75 grams of Poppy seed-soaked in warm water for 1hour and paste it.
  12. It's 200 grams of Ghee+6tbsp Ghee.
  13. Prepare 8 of Dry Red chillies.
  14. Prepare 4 of Bay leaves.
  15. It's 4 of Green Cardamoms.
  16. Prepare 6 of Cinnamon(1"stick each).
  17. It's 6 of Cloves.
  18. It's 2 of Black cardamoms.
  19. Prepare 1/2 of Mace or Javetri.
  20. Prepare 1 tbsp of Whole black pepper.
  21. Prepare 3 tsp of Sugar.
  22. You need 3 tbsp of Garam masala powder.
  23. Prepare 1 pinch of Saffron soaked in 1/4cup warm Milk.
  24. Prepare 1 cup of Water.
  25. You need 1.5 tbsp of Rose water.
  26. It's 1.5 tbsp of Kewra water.

Chicken Rezala 2.0 (Ultimate restaurant style) ingredients

  1. Make some deep 45° angular cut in the chicken pieces..
  2. Marinate chicken with ginger-garlic-green chilli paste, yogurt, half of the onion paste, white pepper powder, salt and 25g butter. Keep it in refrigerator for minimum 2 hours..
  3. Heat 200g ghee in kadhai. Temper with red chillies, bay leaves, green cardamom, black cardamom, cinnamon, cloves, mace, black pepper..
  4. Fry remaining onion paste for 2min in high flame..
  5. Add marinated chicken. Mix well, cover and cook in medium heat for 15 mins..
  6. Add cashew-poppy seed paste, sugar, garam masala powder and mix. Cook for another 15min or till the chicken is tender. Add water in between..
  7. Add rose water, kewra water and Saffron infused milk. Cover and simmer for 2 min. Switch off the flame..
  8. Meanwhile, in a frying pan heat 25 g butter and 6tbsp ghee. Add the sliced onions and fry till the onion rings are translucent..
  9. Add the fried onion rings with all the butter and ghee into the chicken..
  10. Be patient! Give 10 min standing time. May be watch my videos on my YouTube channel - Our Kinda Vlog.
  11. Ok, now it's ready to serve with Roti, Naan or Kulcha..