Chicken Rezala BIR Style (with a Bengali Twist) | Misty Ricardo's Curry Kitchen
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- Опубликовано: 25 июл 2024
- Chicken Rezala BIR (British Indian Restaurant) Style:
The full recipe is in CURRY COMPENDIUM, my latest hardback cookbook. Available from Amazon and all good book sites. To order: amzn.to/3zkxgbl. Visit www.mistyricardo com for more info).
It’s refreshing to be different and my new medium-hot curry recipe is just that. Although my rezala recipe is in the BIR (British Indian Restaurant) style, it captures the key flavours of the traditional Bengali Rezala.
This BIR rezala differs from the simpler versions served in mainstream restaurants: the creamy texture comes from the cashew nuts and yoghurt in the pre-prepared paste, which is pungent from the white pepper and poppy seeds. Further ‘bite’ is provided by black pepper alongside other whole garam masala spices.
Caramelised sliced onion gives some body and flavour, while special finishing touches of saffron and kewra/rose water give a beautiful aromatic taste.
Curry Compendium at Amazon UK: amzn.to/3zkxgbl
Volume 1 at Amazon UK: amzn.to/34XuLPc
Volume 2 at Amazon UK: amzn.to/2QMrgCQ
Hardcopy & Kindle versions available.
Also available at www.spicyjoes.co.uk and all good retailers.
For orders outside UK, use www.bookdepository.com for free worldwide shipping.
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Misty Ricardo's Curry Kitchen
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It’s NYE and this is what I am cooking for supper!
Ill be making this at the weekend Misty as that looks yummy ,thanks you once again for your recipes .
Great video Richard 👍 Thank you 🙏
Your videos have come a long way from the early days, most notably in naration. I watched the lamb balti vid this morning (still haven't made it though) and your only vocal in the whole thing is an approving grunt when you do the taste test at the end 😁
Excellent recipe and a step up with commentary 👍🏻
Looks smashing that! 😋
Looks Amazing. Doing this tonight 😋
My husband will be making this, love your cooking ☺️
Hi Richard looks good off out to get some Cashews will cook this one on Saturday.
Looks Moorish Richard another class ruby noted,I'll give this a bash this weekend coming.
Another great recipe to try out, I also like the new and improved video style and graphics. Your new website looks great also. 👍
Thank you 😊
Good stuff
Not a lover of Cashew nuts but never tried them blended like that.... Will most certainly try it Richard ! Thanks for the new recipe 😋
Me neither, it looks similar to how a korma gets flavour from adding almond powder - I'll need to give it go, :-)
That looks great Richard!! The sauce is so adaptable to so many different protein sources too...
The cashews are especially important, and really make this curry. Thanks Taryn, hope all is well in your neck of the woods 🙋🏼♂️
Love the new video format Richard. Better with voice over.
You're best recipe so far imo. Unbelievable curry cardamom flavours so prevalent. Can't recommend enough. I added slightly more chilli powder than recommended but otherwise stayed faithful to recipe. Unreal thanks for all your work
Thanks spurs. Very glad that you enjoyed the rezala.
That looks super tasty Richard my mouth is watering. It's been a while since iv'e made a curry but would certainly demolish this, also loved the commentary..I think it's exciting when we find a new dish and just can't wait to get it out there..Superb as always..
Thanks very much Alex. Hope you are well.
Hi Richard, I cooked this over the weekend and it's simply stunning! Unique flavour! Gorgeous. Great tutorial video too. It seems every time a special paste is needed the curry always tastes superb. Thanks again. I'll be doing the Cheddar Cottage Karai next. What advice do you have to best poach the onions for it? Regards. Kevin
I can't believe you haven't got more subs?
I've followed MR for a while, then bought the books... I'm a very keen at home amateur curry chef... I've got to say not one recipe in any book doesn't work... ( the Naan changed my life / the Madras my soul) and the narration on the new style vids is excellent... how on earth are you going to make the third book? ;)
Thanks Jon that’s much appreciated.
Hi looks amazing! I dont think the link works for the recipe... can figure out usual ingredient measurements, but could you please supply the quantities needed for cashew paste?
Also, would pre-cooked chicken tikka work with it? I have a freezer full of your recipe 👌 thanks!
Hi Misty, I have your first two books, excellent! Was looking for the link for the ingredients list for this, can't find it, either on here or on your website. Any advice?
Hi I recently put the full recipe up on my website... mistyricardo.com/chicken-rezala-recipe/
Only one mild criticism - no tomato puree. Other than that I'll definitely be trying this one...
Would you put a link to the recipe back on please? I have books 1 and 2 so not the compendium
Where do you get the pans from....Am looking to import about 8 to 12 to australia, as the vast majority come with no woooden handle, as they are considered not commerical safe
I’ve bought mine from a variety of sources (UK). Big Asian supermarkets often sell them here. There’s a company called concept cuisine (see my website supplies page at www.mistyricardo.com) which do a good frying pan as well as lots of other stuff. They are uk based but may well do a good deal for you to Australia. Alternatively you could try shopping online.
Can you add a link to the frying pan please in the description ?
Hi Henry, it’s on my website at www.mistyricardo.com/supplies
Hi Squirrel - which/what oil do you use? thanks in advance (poss mention each time you make one?)
Usually sunflower oil.
I can't believe I only just discovered your channel!!
Please, please, please show us how to make BIR-style Bhindi Bhaji, my all-time favorite dish.
Rizen, I’ve not done a video for it but my Bhindi Fry recipe is in my 2nd book, Indian Restaurant Curry at Home Volume 2... www.amazon.co.uk/dp/199966082X
@@MistyRicardo ooh thanks! and thanks for the link for the book! Will there be a volume 3 soon too?
Hi misty, I always get a lamb Rezala at my local and it’s a hot dish, any ideas about the difference in spice levels?
Mostly chilli powder.
MistyRicardo haha yeah must be, the colour of the one I have is red, no yellow at all 🤔
Can I use black mustard seeds as I dot have poppy seeds
I would leave them out or use sesame seeds instead.
Could you use bhuna onions ?
Yes if you wish.
Hi mate, I’ve been going to this restaurant for 8 years+ it’s called “Alachi” in Hull. They make a dish called “Raj Hot Rezala” and it’s soo nice. Wonder if you could imitate something like it? It’s like your Rezala now but much more red, I don’t think they use food colouring because they got called out by a health inspector using food colouring in the coconut pieces for the pickle tray lol!
BIR Rezalas are usually simpler and tend to be tomato based. Take a look at the video on my channel in which me and Dan Toombs got together, and he cooked his Chicken Tikka Rezala.
MistyRicardo I’ll have a look thanks mate!
It probably uses Kashmiri chilli powder for the colouring and a bit x hot for the heat👍
@@richcurtis813 thanks mate , I’ll have to get some of that Kashmiri 👍🏻
@@RyanOnDrums it's sometimes called deggi mirch. It's a sweeter less hot chilli but fantastic deep red colour👍
Does the paste require White Poppy seeds or black?
White
MistyRicardo 👍
Please make fish videos!
The link to the recipe don’t work….
This is the same as the Muglai chicken in India
@mistyRicardo do you have a recipe for a Sondia? heard it`s really hot AND TASTY!!
So unusual to hear you speak on a recipe that isn’t live
It was actually harder to do it offline believe it or not.