Ingredients
| REZALA PASTE | |
| 1 whole dry mace (or ½ teaspoon ground mace) | |
| 1 teaspoon white peppercorns | |
| 1 tablespoon poppy seeds (optional) | |
| 1 tablespoon dried coconut | |
| 10 cashews, soaked in hot water for 10 minutes | |
| 5 cloves garlic | |
| 1 tablespoon chopped ginger | |
| 1 small white onion, roughly chopped | |
| ½ teaspoon coriander powder | |
| CURRY | |
| 1kg whole bone-in chicken legs | |
| ½ onion, sliced | |
| 1 tablespoon sliced ginger | |
| 6 green cardamom pods | |
| 4 cloves | |
| 1 small cinnamon stick | |
| 4 bay leaves | |
| 30 black peppercorns | |
| 2½ teaspoons salt | |
| 2½ cups water | |
| 2 tablespoons vegetable oil | |
| 2 tablespoons ghee | |
| 3 dried red chillies | |
| 1 whole dry mace (or ½ teaspoon ground mace) | |
| ¾ cup plain yoghurt | |
| 2 teaspoons sugar | |
| 2 green chillies, slit | |
| ¼ teaspoon kewra water (optional; see NOTE POINT 19) | |
| a pinch of saffron soaked in 2 tablespoons warm milk (optional) | |
| 2 tablespoons sliced almonds, toasted, to garnish | |
| 1 tablespoon finely chopped fresh mint, to garnish |
A Mughal-influenced classic from Bengal, chicken rezala is known for its pale, silky gravy and delicate spice profile. Fragrant whole spices, yoghurt and cashew create a rich yet gentle sauce, finished with dried red chillies, saffron, toasted almonds and fresh mint.
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Instructions
| 1. | REZALA PASTE |
| 2. | Toast the mace, white peppercorns, poppy seeds (if using) and dried coconut in a dry frying pan for 1-2 minutes until fragrant. |
| 3. | Place the toasted spices into a blender with the soaked cashews, garlic, ginger, onion and coriander powder. |
| 4. | Add a splash of water and blend into a smooth paste. |
| 5. | CURRY |
| 6. | Place the chicken, onion, ginger, 4 green cardamom pods, cloves, cinnamon, bay leaves, 20 peppercorns, 2 teaspoons salt and the water into a large saucepan. |
| 7. | Bring to the boil, then simmer gently for 25 minutes until the chicken is nearly cooked through. |
| 8. | Remove the chicken from the pan and set aside, reserving 1 cup of the cooking liquid. |
| 9. | Heat the vegetable oil and ghee in a large frying pan over a medium heat. |
| 10. | Add the dried red chillies, 2 cardamom pods, the mace and 10 black peppercorns. |
| 11. | Cook for 30 seconds until fragrant. |
| 12. | Add the rezala paste and cook for 3-4 minutes, stirring regularly. |
| 13. | Lower the heat and stir through the yoghurt, mixing continuously so it stays smooth. |
| 14. | Add 1⁄2 teaspoon salt, the sugar, green chillies and reserved cooking liquid. |
| 15. | Return the chicken to the pan and simmer gently for 15-20 minutes until the sauce is silky and lightly reduced. |
| 16. | Stir through the kewra water (you only need a couple of drops at the end, as it can become overpowering) and saffron milk, if using. |
| 17. | Finish the dish with toasted almonds and fresh mint before serving. |
| 18. | NOTE |
| 19. | Kewra water is an aromatic floral distillate made from pandanus flowers. It is available from specialist Indian grocery stores. |
Recipes & food styling Sid Chopra
Photography Tony Nyberg