Spicy Shahi Chicken Rezala

Influenced by the Mughlai cuisine, a rustic and authentic quick one-pot dish packed with tonnes of hot spices and flavor!

Nothing short of a delicacy, enjoy this dish alongside some hot basmati rice or pulao

Ingredients

Chicken 3 lbs / 1.5 kg

Onion paste 1/2 cup

Yogurt 1/2 cup

Red chilli powder 1 tsp

Garlic paste 1 tsp

Ginger paste 1 tsp

Salt to taste

Oil 1/4 cup

Ghee 2 tbsp

Black Cumin / Shahi Jeera 1/2 tsp

Bay leaves 1

Black peppercorns 8-10 pcs

Cinnamon 2 stick

Cardamom 4 pcs

Cloves 4 pcs

Black pepper 1/2 tsp

Fried onions 1 cup

Cashew nut paste 2 tbsp

Poppy seed 2 tbsp

Hot water 1.5 cup

Sugar 1 tsp

Mawa 1/2 cup

Dry plum / Aloo bukhara 3-4 pcs

Garam masala 1 tsp

Green chilli 5 pcs

Sliced Almond 7-8 pcs

Kewra water 1 tsp

Preparation

Blend 5-6 cashew nuts with little water into a paste
Add chicken pieces onto a bowl, add onion, ginger and garlic paste, red chilli powder, yogurt and salt to taste. Marinate for 1 hour.
Prepare Mawa

Heat 1/2 cup of whole milk, add 1 tbsp ghee. Stir everything together until the milk comes to a boil

Pour this ghee-milk mixture to 1 cup powdered milk. Mix everything together, it should have a crumbly texture.

Optional - You can add 1/2 tsp rose water if desired

Cooking Directions

Heat 1/4 cup oil in a pan, add 2 tablespoons of ghee.
Add raw garam masala; black cumin/ shahi jeera, black peppercorns, bay leaves, cardamom, cinnamon, cloves. Add marinated chicken pieces and sauté for 10 minutes at medium-high heat.
Add black pepper and salt to taste. Add fried onions, mawa, garam masala, cashew nut paste and poppy seed, dry plum / aloo bukhara. Stir and mix everything together.
Add 1.5 cup of hot water, and sugar. Reduce heat to low-medium, cover with lid and cook for 20 minutes, stirring occasionally.
Lastly add kewra water and sliced almonds. Remove from heat and serve hot!

Serve hot alongside some hot basmati rice or pulao!