Chicken Rezala

• 12 cup yoghurt
• 2 teaspoons poppy seed paste
• 3 tablespoons cashew paste
• 2 vidalia onions
• 2 bay leaves
• 4 teaspoons rose water
• 1 teaspoon white pepper powder
• 4 dried red chilies
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1 teaspoon sugar
• 4 cloves
• 3 cardamoms
• 1 teaspoon saffron strand
• 3 tablespoons half-and-half
• 2 tablespoons clarified butter
• 1 12 teaspoons salt
• 1 12 cups filtered water

1. Wash and clean the chicken pieces properly.
2. Marinate the chicken pieces with yogurt, fresh cream, crushed white pepper and ginger-garlic paste for about an hour.
3. Cut onions into quarters and boil them in half a cup of water for about 5 minutes.
4. Once done, grind them in a mixer into smooth paste and keep it aside.
5. Heat clarified butter in a pan and add the cloves, cardamoms, bay leaves, dry red chillies and fry for 2 minutes on medium flame.
6. .
7. Now add the boiled onion paste and fry for another 2 minutes.
8. Then add sugar, salt, cashewnut paste and fry for 3-4 minutes.
9. Then add the poppy seeds paste and cook for about 5 minutes.
10. Add the marinated chicken pieces, saffron strands and rose water.
11. Now add a cup of water to it, cover the pan and cook for about 20 minutes until the chicken is cooked through.
12. Garnish with Cilantro leaves, and chopped scallions.

yoghurt, paste, cashew paste, vidalia onions, bay leaves, water, white pepper, red chilies, ginger paste, garlic, sugar, cloves, cardamoms, saffron strand, butter, salt, water

Taken from www.food.com/recipe/chicken-rezala-522020 (may not work)