Low-Calorie Chicken Razela
Low-Calorie Chicken Razela

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, low-calorie chicken razela. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Low-Calorie Chicken Razela is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Low-Calorie Chicken Razela is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook low-calorie chicken razela using 20 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Low-Calorie Chicken Razela:
  1. Take 500 grams chicken cut into pieces
  2. Prepare 1 tbsp ginger garlic paste
  3. Prepare 1 tbsp+1 cup curd
  4. Make ready 2 tbsp ghee
  5. Make ready 1 bay leaf
  6. Make ready 3 cardamoms
  7. Get 1/2 inch cinnamon
  8. Make ready 6 black peppercorn
  9. Make ready 4 cloves
  10. Prepare 1 star anise
  11. Get 1 black cardamom
  12. Take 4 dried red chillies
  13. Make ready 1 cup onion paste
  14. Make ready 2 green chilies chopped
  15. Prepare 3 tbsp poppy and watermelon seeds paste (1 tbsp poppy seeds + 2 tbsp watermelon seeds)
  16. Take 1 onion rings
  17. Take 1 tsp salt
  18. Get 1 drop mitha attar/sweet essence
  19. Take 1/2 tsp kewra water
  20. Make ready 1 pinch saffron soaked in 2 tbsp warm milk

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Instructions to make Low-Calorie Chicken Razela:
  1. Marinate the chicken with ginger garlic paste, 1 tbsp curd and 1/2 tsp salt for an hour.
  2. Heat ghee in a saucepan, add the whole masalas and allow to sizzle.
  3. Add onion paste and saute till oil seperates, then add green chillies.
  4. Add the chicken and saute until it changes the colour, around 10 mins.
  5. Add poppy melon paste and curd and mix in thoroughly.
  6. Cover with a lid and continue to cook for 10 minutes.
  7. Add onion rings, 1/2 tsp salt and mix well, let the onions cook around 5 mins.
  8. Add attar, kewra water and saffron, mix well and switch off the flame.
  9. Serve hot.

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