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Murgh Rezala / www.quichentell.com

Murgh Rezala

Quiche 'n' Tell
Chicken cooked in a luxurious sauce of cashew nuts, yoghurt and spices.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Course Main Course
Cuisine Indian
Servings 4


  • 1 kg skinless,medium-sized chicken pieces (on the bone)
  • 10 cashew nuts soaked in water for 30 minutes along with the poppy seeds and ground to a fine paste
  • 2 tbsp poppy seeds
  • 4 tbsp fried onion paste (onions sliced, deep fried till golden and ground to a paste with very little water)
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 90 g natural, plain yoghurt, beaten
  • 3 1-inch pieces cinnamon
  • 4 cloves
  • 3 whole, dried, red chillies
  • 3-4 green cardamoms
  • 6-8 black peppercorns
  • 2 dry, Indian bay leaves (tej patta)
  • 1 tsp garam masala powder
  • 25 ml warm milk
  • A pinch of saffron soaked in the warm milk
  • 2 whole green chillies, slit halfway
  • 2 tbsp ghee
  • Salt


  • Place the chicken in a glass bowl. Add a little salt, 2 tbsp of the yoghurt, 1 tbsp each of the ginger and garlic paste, mix well, cover and marinate in the fridge for at least 5 hours or ideally overnight.
  • The next day, allow the chicken to come to room temperature before you begin cooking.
  • Heat the ghee in a kadhai/Dutch oven/deep pan and add the whole spices including the red chillies. Saute for 20 secs.
  • Now add the chicken and the remaining garlic and ginger pastes. Fry for a couple of minute till the raw smell disappears and the chicken is slightly seared. Take care not to brown or burn the pastes.
  • Pour in the remaining yoghurt and cook for a minute.
  • Next, add the fried onion paste and the ground cashew nut and poppy seed. Season and mix well to coat all the pieces.
  • Toss in the green chillies, cover and cook the chicken on a medium flame for 15 minutes till the meat is almost done.
  • Check the seasoning and pour in the saffron milk. Sprinkle the garam masala, simmer for a minute more (you should have a not-to-runny sauce) and turn off the heat.