To know the reason, we have to keep in mind the tradition. In this place, it is the woman who leads the house and who must pay a dowry to her future husband before marrying. Years ago this dowry consisted of 20 sharons (a typical garment) woven by hand and the spurs of a wild chicken that lived in the mountains. From this point, the legend comes into play.
According to the story, on one occasion a girl went to the mountain to capture the wild chicken. She never returned, and a few days later she was found dead in the forest. Because of the anger they felt, the girl's family sent the boyfriend to look for the chicken and finish the work that she had left halfway, but fate wanted him to die too.
From that moment, the custom of providing the spurs of a wild chicken as dowry was suppressed. It was then that the statue of the giant chicken that we found in Lang Dinh An was raised, in memory of the couple who could not get to marry.
The traditional rezala is an aromatic lamb dish from Bengal. Murgh Rezala is an authentic Bengali fragrant tasty dinner party Mughal recipe mostly made with chicken, and is a medium thin white cashew gravy based chicken popular in Bengal confining itself within the periphery of Kolkata that is best served with rice, pulao or biryani and is cooked in yoghurt, coconut, flour, cream, roasted almonds, nutmeg, and cashew nut paste, finished with silver leaf which gives an exceptional taste.
The ethnic cuisine fascinates me. I have a particular fondness for spicy dishes and flavorful and then I love the oriental cuisine. It is a second course of meat very tasty, obviously seasoned with curry and is basically a stew made with chicken, a dish of Indian cuisine. Of course you can also choose to replace with lamb while keeping the same process.
Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings
Nutrition: 441 calories, 4.6 grams fat
Ingredients
1 kg chicken
4 onions
1 tbsp ginger paste
1 tbsp garlic paste
10 green cardamoms
1 tsp cumin powder
1 tsp coriander powder
2 dry red chillies
1 tsp pepper powder
2 green chillies
1 tbsp coconut
1 tbsp cashew nuts
2 tbsp curd
1 tbsp cheese
2 tbsp milk
1 tbsp cream
1 tsp mace powder
4 tbsp clarified butter
2 tsp sugar
2 drops rose water
Few strands of saffron
2 silver leaves
Salt to taste
Recipe Method
Grind separately onions, cashew nuts and coconut to a fine paste. In a bowl mix in chicken, beaten curd, cardamoms, mace powder, salt and sugar, ginger, garlic, cumin, coriander powder, cashew nuts and onion paste. Let it marinate for 2 hours.
In a pan, heat butter, place the chicken pieces, and saute for 5 minutes on medium heat. Pour a cup of water, and bring to boil, simmer for 10 minutes. When the chicken is half cooked, add the dry red chillies and slit green chillies. Add milk and the cream, and stir in saffron, fry till the meat is dry. Add the nut paste and coconut and fry for 2 minutes.
Add pepper and a cup of water. Reduce heat to the minimum, Simmer for 10 minutes. Add rose water, and mashed cheese, simmer for another 2 minutes. Blend well.
Remove from heat and serve hot garnished with silver leaf with rice, pulao or paratha.
