Topic: Rezalla

[SnS]

I've been asked by a friend for a Rezalla recipe (BIR method).

Does anyone have one or point me to one already on the forum please.

Thanks.

[mr.mojorisin]

Chewy posted a video

http://www.curry-recipes.co.uk/curry/index.php?topic=8007.msg70739#msg70739

can't remember exactly how to access it on vimeo though. sorry

[Peripatetic Phil]

can't remember exactly how to access it on vimeo though. sorry

Could it be this one ? (ignore the error in the Vimeo pane below and folow the highlit link)  80's Chicken Tikka Rezala on Vimeo
** Phil.

[SnS]

Can't access the video either.

I believe this is a different version than the one I'm looking for.

The recipe I'm looking for produces a sweet & sour taste, creamy, fairly hot and uses evaporated milk in the recipe - sounds 'orrible but it's actually very nice.

[macferret]

This is our Chicken Rezala, which I think fits the description of the requested recipe. Rezala is from Kolkata/Calcutta, in West Bengal. The ?real? version, which is quite runny, is made with curd yoghurt and ground nuts and is slightly sweet.  In British Restaurants is has morphed into a variety of versions, and I?d be interested in your descriptions of how it is done locally.

Our version is creamy, sweet and hot, flavoured with rosewater. The nuts have been replaced with coconut. Yoghurt is used to give it a slight acidity. A lot of restaurants use tikka chicken, but we use plain pre-cooked chicken and instead add tandoori masala and red colouring to the sauce.

Chicken Rezala
FLASH FRY
1 ladle seasoned oil (you can use oil that has been used to fry bhajis)
1 chef?s spoon finely chopped onion
1 tbsp red pepper finely chopped
1 tbsp garlic/ginger mix [50-50, finely chopped with veg oil stirred through]
DRY SPICES
1 tsp mix powder
1 tsp good curry powder (we use Bolst)
1 tsp tandoori masala powder (or use tikka masala paste)
1 tsp chilli powder
? tsp paprika powder
? tsp ginger powder
? tsp garam masala
? chef?s spoon sugar
1 tsp tomato paste (pur?e blended 50-50 with water)

SAUCE INGREDIENTS
2 ladles gravy/grabbi
+++
1 pinch dried methi leaf
? chfsp coconut milk powder
+++
200ml unsweetened evaporated milk
+++
Red food colouring (optional)
11 pieces pre-cooked chicken
1 tbsp yoghurt
+++
Sprinkle fresh coriander leaf, chopped
A few drops of rosewater (use sparingly)
METHOD
1. Get the oil very hot in a chef?s pan or wok. Add the FLASH FRY ingredients and stir fry on a high heat until just taking colour.
2. Off the heat, add the DRY SPICES and work them into the oil.
3. Back on the heat, stir fry for about 10 secs.  Don?t undercook the spices.
4. Deglaze the pan with a ladle of gravy. Add the methi and coconut powder. Stir on a high heat until starting to crust. Add more gravy.
5. Add the condensed milk. Bring back to the boil, stirring.
6. Add the red food colour (if using) and stir in well.
7. Add the chicken and the yoghurt. Stir in and cook on until the sauce is thick and the chicken hot through.
8. Add the coriander and rosewater. You can finish with a tsp of ghee or butter if you like. Serve.