GASTRONOMY: The Mughlai chicken rezala is a creamy Bhopali chicken dish that was prepared for royals of India and now you can try this out at home. This tasty Bhopali Chicken Rezala, as the name suggests, this dish is native to the Madhya Pradesh capital and was first made by Nawabi chefs.
The key ingredient to this amazing chicken curry is the richness of large quantities of cashew nuts and curd that go into making it. Now we know that you don’t have access to these chefs, so here’s celebrity chef Saransh Goila to show us how this dish is prepared. And the good news is, he has learnt it from the Nawabi chefs themselves.
- 1 kg boneless chicken cubes
- 300 gm white onions
- 20 gm ginger
- 20 gm garlic
- 12 green cardamoms
- 5 gm white pepper powder
- 20 gm desiccated coconut
- 50 gm cashew nuts
- 250 gm curd
- 150 gm khoya (How to make this at home see below for video)
- 250 gm ghee
- 2 drops kewra jal or substitute with rose water
- 2 drops mitha ittra (see below for definition)
- 2 silver leaves (edible, decorative cooking additions)
- Salt to taste
- Wash and clean the chicken pieces. Blanch in a pan of boiling water, remove the scum, drain and keep aside.
- Extract the juice of ginger and garlic and keep aside.
- Separately grind onions, cashew nuts and coconut to a fine paste.
- In a heavy-bottomed pan place the chicken, pour enough water to cover. Add salt, green cardamoms and bring to boil, then simmer. When the chicken is half cooked, add the ground onions and the ginger-garlic juice. Cook until dry. Then add ghee and the beaten curd, fry till the meat is dry.
- Add the nut paste and coconut and fry for 2 to 3 minutes, taking care that the masala does not brown.
- Then add white pepper and 1 cup of water, or enough for a thick gravy. Simmer for a while.
- Add kewra jal, mitha ittr and mashed khoya. Blend well. Finally add the cream. Garnish with silver leaf and serve hot.
Preparing khoya at home
What is Mitha Attar? Mughlai Biryani Edible Food Grade Meetha (Mitha) Attar Essence will make your royal dishes tasty and delicious. our Mughlai Meetha attar is a must for your royal dishes. so It is used in especially Biryani, Polao, Mutton/Chicken, Chops, Qurma, Khushka, Stew, Kababs, ice cream, milkshakes others Desserts.
What are silver leaves in cooking? Vark, also called varak (also silver leaf), is super fine filigree foil sheet of pure metals, typically silver but sometimes gold, used to decorate South Asian sweets and food, but also placed on mounds of saffroned rice served on platters, to make those look more appetising.
To learn more about the amazing destination of Madhya Pradesh please visit www.mptourism.com