Murgh rezala

Murgh rezala is a traditional curry originating from East India, and it’s especially popular in Bengal. This aromatic and rich curry is usually made with a combination of chicken, dahi, oil, ghee, cashews, poppy seeds, ginger-garlic paste, cloves, cinnamon, cardamom, peppercorns, hot peppers, white pepper, salt, garam masala, milk, and saffron. The cashews and poppy seeds are soaked in water and ground into a paste. The chicken is marinated in a mixture of yogurt, ginger, and garlic. The cloves, peppercorns, cinnamon, cardamom, and dried hot peppers are fried in ghee and oil, and the marinated chicken pieces are then added to the pan and fried over high heat. The remaining ingredients are mixed into the curry with a bit of water and the dish is simmered for about an hour. Once done, the curry is garnished with saffron that’s been soaked in milk, and it’s then enjoyed with rice or roti on the side.