1 Kg Boneless Chicken Cubes
30 g White Onions
250 g Curd
40 g Ginger Garlic Paste
20 g Desiccated Coconut
Salt to Taste
2 Drops Kewra Jal
12 Green Cardamoms
50 g Cashew Nuts
5 g White Pepper Powder
150 g Khoya
125 g Ghee or Clarified Butter
To begin with, wash the chicken pieces nicely. Blanch them in a pan of boiling water. You’ll notice scum rising on the top. Remove the scum using a spoon or a strainer. Drain and then keep the chicken pieces aside.
Now, add 2 cups of water in a pan and put it one a stove. Add in the chicken pieces, green cardamoms, salt to taste and bring it to a boil.
Meanwhile, grind the cashew nuts and desiccated coconut to a fine paste. When the chicken pieces are half cooked, add in the sliced onions and ginger-garlic paste and cook until dry.
Once the water has reduced, add the beaten curd and ghee and again cook until the chicken is dry.
Once dried, add in the cashew nuts and coconut paste to it followed by white pepper and enough water to get a thick gravy.
Next, add in the mashed khoya and kewra jal to add to its flavour and aroma. You may also add cream to make it extra rich and creamy. Garnish it with silver leaves and your Bhopali Chicken Razala is ready to serve with your favourite accompaniment.