Chicken Rezela

Ingredients
1. Chicken pieces 250 grams
2. Onion 75 grams
3. Ghee 2 tablespoon
4. Curd 3/4th Cup
5. Green chillies 2-3 pieces
6. Bay leaf 1 piece
7. Ginger garlic paste 2 and tablespoon
8. Coriander powder tablespoon
9. Whole garama masala cardamom 2, cloves 2, cinnamon inch
10. Cashewnut and poppy seed paste 1 tablespoon
11. Sugar tablespoon
12. Kewra water tablespoon
13. Metha Ittar 1 drop (opt)
14. Whole Black pepper tablespoon
15. Salt 1 and tablespoon or to taste
16. For Garnish: 10 Onion Rings and 2 whole red chilies

Method
1. Wash and clean the chicken piece and with 1 tbsp curd and 1/2 tsp ginger garlic
paste. Keep aside and marinate for at least 1 hour
2. Make a paste of onion
3. Heat Ghee in a karahi, add whole garam masala, Bay leaf, whole black pepper
corn, coriander powder, green chilies and salt and mix them well.
4. Saute for a minute and then add the Onion paste.
5. When onion paste is slightly pink add ginger garlic paste and cashew nut and
poppy seed paste.
6. After a minute add the curd slowly and mix well.
7. When all is mixed well, add chicken pieces.
8. Stir well and cook on low flame with the lid on for 30 minutes. Add salt as
required. Stir in between. Add water if required.
9. Once the gravy is cooked (look out for oil traces floating on top) and chicken
turns tender, add sugar stir for a few seconds and remove it from the fire.
10. Add kewara and meetha Itar.
11. To garnish heat 1 tbsp oil in another pan, add about 10 to 15 onion rings and 2
whole red chilies.
12. When slightly cooked, temper the curry with this flavored chili oil and onion.