Chicken Rezala with Butter Naan

Instructions

1. 1

   Prepare the Pastes

   • In a small pot, add the quartered onions and 1 cup of water. Boil for 10-12 minutes until the onions are soft and translucent. Drain the water and let the onions cool completely.
   • Transfer the cooled boiled onions to a blender and blend into a very smooth paste. Set aside.
   • Drain the soaked cashew nuts and poppy seeds. Add them to the blender with 2-3 tablespoons of water and grind to a fine, creamy paste. Set aside.
2. 2

   Marinate the Chicken

   • In a large mixing bowl, combine the chicken pieces, whisked curd, ginger paste, garlic paste, white pepper powder, and 1 teaspoon of salt.
   • Mix thoroughly to ensure each piece of chicken is well-coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for best results.
3. 3

   Sauté Aromatics and Cook Gravy Base

   • Heat ghee and vegetable oil together in a heavy-bottomed pan or kadai over medium heat.
   • Once hot, add the whole spices: bay leaf, cinnamon stick, green cardamoms, cloves, and dried red chilies. Sauté for 30-40 seconds until they become fragrant.
   • Add the boiled onion paste to the pan. Cook for 5-6 minutes, stirring continuously. It's crucial not to let the paste brown to maintain the white color of the gravy.
4. 4

   Cook the Chicken

   • Add the marinated chicken along with the entire marinade into the pan.
   • Increase the heat to medium-high and cook for 7-8 minutes, stirring occasionally, until the chicken is seared and the raw smell of the yogurt disappears.
   • Reduce the heat to low, cover the pan with a lid, and let the chicken simmer for 15-20 minutes. The chicken will cook in its own juices and the yogurt. Stir once or twice to prevent sticking.
5. 5

   Finish the Rezala

   • Uncover the pan and check if the chicken is tender. Stir in the cashew-poppy seed paste, sugar, and the remaining 0.5 teaspoon of salt.
   • Mix well and cook for another 5-7 minutes on low heat, until the gravy thickens and you see a slight sheen of oil on the surface.
   • Add the slit green chilies. If the gravy is too thick for your liking, add up to 1/2 cup of warm water and simmer for 2 more minutes.
   • Turn off the heat. Add the mace powder, nutmeg powder, kewra water, and rose water. Give it a final gentle stir.
   • Let the Chicken Rezala rest, covered, for 5-10 minutes before serving to allow the flavors to meld.