Friday, January 23, 2015

Chicken Rizzala

A recipe possibly from the kitchens of Muslim aristocracy of Bhopal and Calcutta , Chicken Rizzala is also known as green korma . This recipe has been adapted from Atul Sikand who adapted from  Camellia Punjabi's cookbook titled 50 Great Curries of India. It's rich and delicious ! I used boneless , the original calls for 1 Kg chicken cut into 8 pieces - which is a better choice to use.
Ingredients :
  1. 1/2 Cup Cashew Nuts ( Soaked in water - 20 minutes ).
  2. 4 Medium Onions - Chopped.
  3. 1 Cup Coriander Leaves Chopped.
  4. 1/2 Cup Mint Leaves .
  5. 4 Green Chilies.
  6. 2 Bay Leaves.
  7. 4-5 Green Cardamons.
  8. 1 1/2" Cinnamon Stick.
  9. 1 Tablespoon Ginger Minced.
  10. 1 Tablespoon Garlic Minced.
  11. 1 Heaped Teaspoon Coriander Powder.
  12. Salt to taste
  13. 1/2 Teaspoon Sugar.
  14. Juice of 1 Lemon.
  15. 50 Ml Cream
  16. 6 Tablespoons Oil

Method:

  1. Heat 4 tablespoons oil , fry onions over medium heat till they are crispy brown but not burnt .This will take 15-20 minutes. 
  2. Strain onions , and puree along with green chilies , coriander and mint leaves along with cashews . Add about 50 Ml water to blend . Set green paste aside .
  3. Take the remaining oil , when hot add bay leaf cinnamon cardamons ginger and garlic. Cook for a minute then add chicken
  4. Increase heat to seal chicken - 2-3 minutes , then add the coriander powder along with the salt . Cook 1 minute and add the green paste .Saute covered for 10 minutes . 
  5. Then add 200 Ml water along with sugar and lemon juice and cook till done . 
  6. You will end up with a thick gravy .When ready to serve stir in the cream .

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