Asparagus with Indian Spices
The Rezala is a traditional dish from East India which is very much rooted in decadent Mughlai cuisine. It's a beautifully rich dish that combines a selection of wonderful spices, nut pastes and different techniques to produce a very fragrant dish. It comprises of a mild white sauce that boasts a gorgeous balance of sweet and tanginess, that's thin in consistency (but you can make it thicker if you prefer) and is topped off with a garnish of vibrant red chillies that float on top.
It's a dish that is synonymous with mutton but I do think the creamy sauce works amazingly well with chicken and I think it should be cooked using meat on the bone. It has a number of different components which may seem complicated at first, but as with this type of dish it's well worth the effort. This version is very much the Awadhi recipe that would have been served for special occasions.