This is a very popular dish in Bengal, India and a must try. My grandma told me the story how the last Nawab of the erstwhile state of Awadh (now the central region of Uttar Pradesh, India), Wajid-Ali-Shah was responsible for bringing this dish to Bengal. The story goes that the Kingdom of Wajid-Ali was long protected by the British under treaty and eventually annexed bloodlessly to the British Empire. Wajid-Ali-Shah was exiled to Metiabruz then a suburb of the present day Kolkata where he lived out the rest of his life off a generous pension from the British Empire. The royal khansamas or chefs that he brought along with him introduced Bengal to this superlative Chicken Dish. It has remained a favourite amongst Bengalis' thereafter and no special occasion is complete without this Ultra Scrumptious, irresistibly aromatic dish.
AUTHOR : PIYALI
SERVES : 4
CUISINE : INDIAN / BENGALI
TYPE : MAIN COURSE/ GRAVY
TIME : 15 MINUTES PREP+25 MINUTES COOKING
GET COOKING WITH ME IN EASY STEPS:
17) Pour the aromatic oil with the Chillies over the Chicken and Gravy. Cover it for a few seconds so that the Gravy absorbs the aroma.
18) Serve Chicken Rezala with Nan, Paratha etc.