Chicken rasala

Ingredients

  1. Chicken pieces – 1 kg
  2. Onion paste – 4 big onions
  3. Ginger paste – 1tbsp
  4. Garlic paste – 1 tbsp
  5. Curd – 2 cups
  6. Cashewnut + poppy seed paste – 4 tablespoons
  7. Green chilies – 4- 5 pieces
  8. Cumin – ½ tsp
  9. Cloves – 5
  10. Cardamom – 5
  11. Cinnamon – 1” piece
  12. Aniseed – 1
  13. Black pepper – 2 tsp
  14. Bay leaf – 2 piece
  15. Turmeric powder – ¼ tsp ( it is not actually required – I like this colour for my Rasala )
  16. Sugar – 1 tsp
  17. Kewra essence – 1 tsp
  18. Salt – to taste
  19. Ghee – 1 tbsp
  20. Oil – 1 tbsp

To garnish

  1. Ghee – 2tsp
  2. Onion slices – one medium
  3. Red chilies – 2
  4. Cloves – 3 crushed
  5. Cardamom – 2 crushed

Instructions: 

  1. Wash and clean the chicken piece and marinate with with 3 tbsp curd, half of ginger garlic paste, half tspoon of Kewra essence. Keep aside for at least 1 hour
  2. Powder 8-13 ingredients
  3. Heat Ghee and oil in a pan, add garam masala powder (8-13 ingredients) & Bay leaf. Sauté for a minute in low flame.
  4. Add the Onion paste, when the onion paste turns slight brown, add the rest of the ginger garlic paste. Fry for 2-3 minutes
  5. Add marinated chicken pieces and green chili, fry till chicken turns complete white.
  6. Add beaten yoghurt with sugar, turmeric powder (optional) , mix well and cook under medium flame first, then low flame for 30 minutes. Add salt as required. Stir in between. Add water if required
  7. Add cashew nut and poppy seed paste. Stir well and cook on low flame with the lid on for 10 – 15 minutes. Once the gravy is cooked, oil traces float on top, and chicken turns tender, add kewara essence

To garnish

heat 2 tsp of ghee in another pan, add onion slices and 2 whole or pieces of red chilies. When slightly brown add crushed cloves & cardamom cooked, temper the curry with this. Cover the pan to lock the aroma.

serve  with  Roti/ Naan/ Fulka/ Chapathi

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