By Moumita Paul
Marinade the chicken with curd, ginger-garlic paste, roasted cashew-poppy seeds-melon seeds, boiled onion & green chilli paste. marinade for 2 hrs.
Dry roast cardamom, white peppercorn, shahi jeera, javitri/mace, nutmeg, cloves & cinnamon. Ground it well.
Heat a pan with ghee & oil, tempering with whole spices, put marinated chicken with whole red chillies and whole black pepper.
Cook the chicken till chicken gets soft, add salt & ground rezala masala. Add hot water after 10 mins of cooking.
Once gravy starts boiling add kewra water, add little sugar to balance the sourness of curd. Cook for 5-6 mins & turn off the heat.
Chicken rezala is ready, serve it hot at lunch or dinner with roti, paratha, or kolkata biryani.