MUTTON REZALA : With a Traditional Bengali Touch.

Made of cashew nut and poppy seed paste, this mutton rezala has turned into delish, with authentic taste and flavor.

Ingredients

Mutton 500 gram

Curd

Whole garam masala  (Clove, Cinnamon sticks, cardamom)

Bay leaves

Ginger garlic paste

Salt to taste

Ghee / Butter

Cashew Nut 

Poppy Seeds

Onion (chopped as rings)

Suger

Saffron (optional)

Process

First marinate the mutton with salt, white pepper powder, ginger garlic paste & curd, rest for 2-3 hours.

Heat butter in a pan and add all whole masala (clove, Cinnamon sticks, cardamom, bay leaves). Add onion paste, ginger garlic paste and cook till the raw flavor is gone.

Add white pepper powder, salt and chopped green chilli and stir continuously.  Add cashew nut and poppy seed paste and 2 tsp of curd and cook well.

Now add the marinated mutton, little bit of water (a cup).  Once it comes to boil put the lid on and let it cook for 30-40 minutes in low flame. Add garam masala powder, pinch of suger and cook till the mutton is tender.

Heat oil in another pan, add Red chilli Onion rings, sprinkle some salt and cook till the onion rings are brown and pour this on the top of the Mutton. Cook for 2-3 more minutes and add some saffron (optional).

This goes well with Rice and Paratha.

Chicken Rezala

Chicken Rezala is an authentic bengali chicken curry in white gravy, this is very popular and beloved dish in Bengal.This royal dish is simply magical with its delicious aroma, texture and lip-smacking taste. The chicken is slow-cooked in a white cashew nut gravy with a blend of aromatic spices which lend a divine flavour to this dish. It has a perfect blend of sweetness and sourness in a mildly spiced gravy makes it just delectable with chapati or biriyani.

INGREDIENTS:

Chicken : Half kg

Cashew & Poppy seeds paste - half cup

Curd - half cup

Onion Paste - 1 cup

Ginger Garlic paste - 1 tsp

Dry Red Chili -2-3

Whole garam masala 

Salt to taste

Sugar - 1/2 tsp

Ghre or Oil

PROCESS:

1. Make a smooth paste with cashew and poppy seeds in a spice grinder and keep aside to use later.
2. Marinate the chicken pieces with onion paste, ginger and garlic paste, curd, salt and keep aside for 1 hour.
3. After 1 hour take a nonstick pan and heat ghee and oil together.
4. After one hour of marination, take a non stick pan, heat ghee or oil (whichever you are using). Add the whole spices till the fragrance comes from the spices and add marinated chicken along with the marination. cover the pan and let it look for 20-25 mins on medium heat.
5. After 20-25 min, open the lid and add the cashew and poppy seed paste, sugar, stir properly so that the paste get mix with the chicken, add the lid and let it cook for another 15-12 minutes.
6. Then open the lid and let it boil till the gravy becomes creamy in texture. Serve with hot plain rice or roti.