A royal Bengali delicacy with Mughlai roots. This fragrant white curry features tender chicken in a creamy, tangy yogurt and cashew gravy, delicately scented with rose and kewra water. It's mildly spiced and utterly delicious.
Prep20 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 cup
482cal
48gprotein
18gcarbs
Ingredients
750 g Chicken (bone-in, curry cut)
1 cup Curd (full-fat, whisked until smooth)
2 medium Onion (peeled and quartered)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
15 whole Cashew Nuts (soaked in warm water for 20 minutes)
1 tbsp Poppy Seeds (soaked in warm water for 20 minutes)
Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
Creamy, melt-in-mouth Chicken Rezala with flaky Lachha Paratha – pure comfort food, perfectly spiced!
This indian dish is perfect for dinner. With 937.55 calories and 56.35g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
1 whole
Bay Leaf
1 inch piece Cinnamon Stick
4 pods Green Cardamom (lightly crushed)
4 whole Cloves
2 whole Dried Red Chilli
4 whole Green Chilli (slit lengthwise)
0.5 tsp White Pepper Powder
1.5 tsp Salt (or to taste)
1 tsp Sugar
1 tsp Kewra Water
1 tsp Rose Water
0.25 tsp Mace Powder
0.25 tsp Nutmeg Powder
1.5 cup Water (divided for boiling and gravy)
Instructions
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
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
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
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
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.
456cal
8gprotein
44gcarbs
29gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 tsp Salt
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)
Instructions
1
Prepare the Dough (10 mins + 30 mins resting)
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
Gently stretch the pleated strip to lengthen it slightly.
Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
Take one rested coil and lightly dust it with atta.
Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
Serve immediately with your favorite curry, dal, raita, or pickle.
