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Monday, April 4, 2016

The Rezala

I'm in Kolkata right now, and there's a rule: when in Kolkata in the midst of mothers and street food, you don't cook.

Today's dish is brought to you by my mother-in-law. Chicken Rezala.

Boil some onions and make a paste. Fry in vegetable oil with slit green chillies and ginger garlic paste on medium heat and stir constantly to avoid blackening. Add chicken, bone-in. Add salt after the chicken goes from pink to white. Sprinkle a pinch of sugar. Add Kashmiri mirch for that glorious red color, along with a little garam masala. Make a paste of cashews and a tiiiny bit of posto and add that for texture. Then add a half-cup of coconut milk or any milk. Cook on low, covered; do not add water. Fry makhana (fox nut/ lotus seed) separately and add before the last simmer. Serve!

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