Step-by-Step Instructions

1. 1.Marinate the Chicken

   Take 1 kg of chicken in a bowl. Add 3 tsp of ginger garlic and chili paste, 150 gms of natural fat-free yogurt, and salt to taste. Mix everything thoroughly. Let the chicken marinate for approximately 15 to 20 minutes.

2. 2.Sauté Whole Spices and Onions

   In a pot, add 3 tbsp of oil and 50 gms of butter. Once the butter melts and sizzles, add 5 green cardamoms, 5 cloves, 1 large cinnamon stick, 10 black peppercorns, and 5 dried red chillies. Stir well. Then, add the puréed paste of 2 medium to large boiled onions. Continue stirring and cooking until the raw smell of the onions has dissipated.

3. 3.Add Saffron and Marinated Chicken

   Add about 20-25 saffron strands to the pot and mix well. Lower the flame to low. Carefully add the marinated chicken pieces to the pot. Give it a good mix to ensure the chicken is coated with the onion and spice mixture. Keep the flame low.

4. 4.First Cook of Chicken

   Cover the pot with a lid and cook the chicken on a low flame for 10 minutes.

5. 5.Add Cashew Paste

   After 10 minutes, open the lid. Increase the flame to medium. Add the paste made from 15-20 cashews to the chicken. Mix thoroughly to combine all ingredients.

6. 6.Second Cook and Final Touches

   Cover the pot again and cook on a low flame until the chicken is tender and cooked through. Once cooked, switch off the flame. Add 1 heap teaspoon of ghee and around 1 tablespoon of rose water (or kewra water if preferred). Your Chicken Rezala is now ready to serve.