MURGH REZALA

Ingredients
Chicken boneless cubes 1 kg
Ground onions 4
Ground ginger 1 tbsp
Black peppercorns 10
Whole red chilies 8-10
Cashew nuts 100 gm
Poppy seeds 50 gm
Yoghurt 1 cup
Green cardamoms 5-6
Cinnamon sticks 4-5
Cloves 4-5
Garam masala powder 1 tsp
Rose water 4-5 tbsp
Oil 2-3 tbsp
White pepper powder 1 tsp
Salt 1 tsp
Sugar 1/2 tsp

Method
- soak poppy seeds and cashews for half an hour in water and make a smooth paste.
- marinate chicken pieces with yoghurt, poppy seeds and cashews paste, ginger paste, white pepper powder and half of rose water for at least an hour.
- heat oil in a pan and add the whole Garam masalas, red chilies, peppercorns and wait for them to crackle.
- then add onion paste and fry till the oil separates.
- add the marinated chicken and continue frying for 10 minutes.
- when chicken starts turning light brown, add all the seasonings and 2 cups warm water.
- cover and cook till the chicken gets tender.
- add remaining rose water and simmer for two minutes more.
- serve hot with tandoori Naan or steamed rice.