- ½ cup unroasted cashew nuts
- 6 tablespoons oil
- 6 green elaichi (cardamoms)
- 4 green chillies
- 4 cloves garlic
- 4 medium onions chopped
- ½ cup mint leaves
- 2 large handfuls coriander leaves
- 2 bay leaves
- ½ teaspoon cumin seed powder
- 1 ½ inch piece of cinnamon
- 1 ¾ inch piece of peeled ginger finely chopped
- 1 kg skinned chicken cut into 8 pieces
- 1 heaped teaspoon dhania/ coriander seed powder
- Salt to taste
- 2 teaspoon lemon juice
- 1 teaspoon sugar
- 65 ml milk cream
- 1 tablespoon oil, butter or ghee
- ½ teaspoon mace powder or 1 blade of mace (jaipatri)
Rizzala is a little known Muslim style Korma curry fournd only in 2 cities of India – Kolkata (erstwhile Calcutta) and Bhopal.
Its origin is possible in Bhopal where it is found only in the homes of the Muslim aristocracy.
A fresh herb curry this is easily the best Green Korma you can get.
- Soak the cashew nuts in 200 ml of water for about 15 minutes.
- In a frying pan take 4 tablespoons oil and fry the onions over medium heat till crispy brown. They should not burn on the edges. This will take around 20-30 minutes depending on the thickness of the pan and the heat.
- When the onions are ready put in a mixer/ blender with the coriander leaves, mint leaves, green chillies, soaked cashew nuts, 50 ml water and puree.
- In the same pan heat the remaining 2 tablespoons oil on a low flame and add the bay leaves, cardamoms, cinnamon, ginger & garlic.
- Now increase the heat to medium, add the chicken pieces & sauté for 5 minutes until the chicken is well roasted. Now add the coriander & cumin powder. Now sauté the chicken for 2 minutes with continuous stirring so the that chicken doesn’t stick to the pan and burn.
- Add the green puree and cook for further 2 minutes.
- Add the salt, sugar & lime juice and 200 ml water. Taste and adjust the seasoning as per your preference. Now bring it to boil till the chicken is well cooked, then add the cream and stir well.
- Just before serving, heat a little oil or butter in a ladle and put ¼ teaspoon of mace (jaipatri) powder. After 10 seconds add it into the pot & stir.
- Alternately if using a blade of mace, remove it from the oil after 20 seconds and put the oil in the pot and mix well.
- Serve with flavoured rice/ pilafs/ biryanis etc. You could also serve this with naans/ chapati or other varieties of breads.