Nothing To See Here. Only A Bunch Of Us Agreeing A Three Basic Recipes For Chicken Rules

Chicken Rezala is a Royal Mughlai dish which is ready in an aromatic gravy.This dish wealthy exotic uses of various spices and really flavorsome and royal recipes.Chicken rezala will be make in some ways it could make by mutton or beef it will depend on you but when it made by hen then actually style will come.It's totally like a restaurant model recipe.Chicken rezala is primarily made by ghee only if it made by oil then will probably be waste.It doesn't have much fatness.Compare to other hen recipe Chicken rezala is ideal for any occasion or any celebration the place your guest use to eat hen.So make Chicken rezala and make your guest extra glad.

500 gm rooster
1 Cup yogurt
1/2 Cup makhana
4-5 tsp ghee
4 tbsp cashew and poppy seed paste
Whole spices: Cardamom,cinnamon,cloves,kebab chini and bay leaves
1 tsp shah marich powder/white pepper powder
four tbsp onion juice
1 tbsp onion paste
1 tbsp ginger juice
1 1/2 tbsp garlic paste
1/four tsp nutmeg and mace powder
1 drop meetha atar with 1/2 cup water
Sugar and salt
Whole dry chilies
Water

first marinate the hen with ginger-garlic paste,curd and salt and keep it apart for two hrs..

Heat 4 tbsp ghee in a pan.Our ghee is heat now lets infuse the ghee with complete spices 4 cardamons,4-5 cloves,2 cinnamon stick and kebab chini...

Now mix the yogurt and add in.Stir and cook until the ghee and yogurt separate...

Rezala ha its own colour. You aren't getting that color until except the ghee floats up and the yogurt separates..

Now you may see as i stated the ghee has floated on the very best.So at the moment place the marinated hen gadgets mix with yogurt and cook very well on low medium flame till the moisture of the rooster gets evaporates.Allow to cook by masking the pan...

After three to 4 minutes lets check.The chicken has left has its personal juices and the items turned translucent...

Allow them to cook for an additional 10 minutes by opening the lid.Within this time the chicken will cook with its own juices...

As i mentioned all the moisture of the chicken evaporated,the pores and skin of the rooster turn into little brown and it's nicely cooked...

So now its time so as to add other spices.Extract onion juice from the onion paste and this within the pan about four tbsp additionally add 1 tbsp onion paste...

In the identical way add ginger juice,garlic paste,1 1/2 tbsp sugar...

Then add cashew,poppy seeds paste,nutmeg and mace powder. Rember nutmeg and mace powder has a really robust flavor so beware of using them...

Now for rose petal and salt to style. Shahi mirch powder which can be know as white pepper powder also add whole dry crimson chilies.They give the dish good and contrast look only..

The dish is not spicy at all.So im not gonna add any red chili powder and inexperienced chilies.The dish will get mild spiciness from white pepper powder and whole dry purple chilies..

A gentle stir and cook for a while.Now add makhana and just give a pleasant stir. Makhana can also be know as fox nut,lotus seeds and gorgon nut...

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