---
title: "Chicken Rezala Recipe (Bengali Style)"
url: https://www.whiskaffair.com/chicken-rezala/
date: 2026-01-21
modified: 2026-09-22
lang: en
author: "Neha Mathur"
description: "Bengali-style chicken rezala is a rich, creamy Mughlai curry made with chicken, yogurt, cashews, poppy seeds, and whole spices. Make it at home using my easy recipe."
categories:
  - "Bengali"
  - "Chicken Curries"
  - "Indian Gluten Free"
image: https://www.whiskaffair.com/wp-content/uploads/2018/12/Bengali-Chicken-Rezala-2-3.jpg
word_count: 2404
---

# Chicken Rezala Recipe (Bengali Style)

**Bengali-style** **chicken rezala **is a rich, creamy Mughlai curry made with chicken, yogurt, cashews, poppy seeds, and whole spices. Make it at home using my easy recipe.

Here are more chicken recipes that you may like: [Tariwala chicken](https://www.whiskaffair.com/tariwala-chicken-recipe/), [Bihari chicken curry](https://www.whiskaffair.com/bihari-chicken-curry-recipe/), [tomato chicken curry](https://www.whiskaffair.com/tamatar-murgh/), [butter chicken](https://www.whiskaffair.com/butter-chicken/), and [chicken vindaloo](https://www.whiskaffair.com/chicken-vindaloo/).

![A brown bowl filled with creamy yellow Bengali chicken rezala, garnished with a whole green chili and dried red chili, on a rustic dark background.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Bengali-Chicken-Rezala-2-1-1200x1800.jpg)

## Quick Look: Chicken Rezala

**Marination Time:** 1 hour
**Prep Time:** 10 minutes
**Cook Time:** 50 minutes
**Total Time:** 2 hours
**Servings:** 4 people
**Calories:** Approx. 360 per serving
**Dietary Info:** Gluten-free
**Skill Level:** Intermediate
**Tools Needed:** Heavy-bottomed pan or kadai with a tight-fitting lid, blender.

## Table of Contents
- Quick Look: Chicken Rezala- What Is Bengali Style Chicken Rezala?- Why You'll Love This Family Favorite Recipe!- The Different Versions of Rezala- Ingredients- How To Make Bengali-Style Rezala Chicken- Pro Tips By Neha- Chicken Rezala FAQs- Serving Suggestions- Storage Suggestions- Other Bengali Recipes We Recommend- Chicken Rezala Recipe (Bengali Style) Recipe

## What Is Bengali Style Chicken Rezala?

**Bengali chicken rezala** is a Mughlai curry. Chicken simmers in a pale, gently spiced gravy made from yogurt, cashews, and white poppy seeds, and whole spices and a few drops of kewra give it its perfume. It's rich without being heavy, and it's mild without being bland.

Bengali rezala is supposed to look pale. There's no turmeric, no red chili powder, and not one tomato in it. The first time you make it, that ivory gravy will look wrong to you, right up until you add the kewra and the whole kitchen smells like a Kolkata wedding.

This is a family favorite in our house. It's what I cook when I want something a little indulgent that doesn't take over the whole day. I buy curry-cut chicken from my local Indian grocery store, marinate it in the morning, and then let it simmer quietly under a lid.

I first shared this recipe on Whisk Affair in 2018. Since then, your comments have shown me exactly where people get stuck: finding kewra, replacing poppy seeds, and whether a pressure cooker will work. I have updated this post to answer every one of those questions.

![](https://www.whiskaffair.com/wp-content/uploads/2026/03/idea.png)

This is a homestyle, one-pan rezala. Many Kolkata restaurants parboil and strain the chicken to keep the gravy snowy white. I skip that step. An hour in yogurt tenderizes the chicken, and a slow, covered simmer keeps the gravy pale enough. It gives me restaurant flavor in one pan, which is why this is a curry I actually cook on a regular day.

## Why You'll Love This Family Favorite Recipe!

- **Rich but delicate:** The yogurt-and-cashew base provides a creamy gravy without heaviness.

- **Mild, aromatic flavors:** Whole spices perfume the curry without making it spicy.

- **Feels royal yet homestyle:** A Mughlai classic that’s elegant but still comforting.

- **Perfect for special meals:** Ideal when you want to cook something a little indulgent without going over the top.

- **Pairs effortlessly:** Tastes best with naan, roomali roti, or fragrant basmati rice.

## The Different Versions of Rezala

As rezala curry traveled with Mughal and Nawabi cooks, each region adapted it to local tastes and ingredients. That's why there isn't one rezala. There are three well-known styles.

**Bengali (Kolkata)** rezala is the one I'm sharing here. Its story is usually traced to 1856, when Nawab Wajid Ali Shah of Awadh was exiled to Calcutta and brought his cooks with him. The Calcutta Cookbook calls rezala a Bengali Muslim specialty. You'll still find it at old Mughlai restaurants like Aminia, Arsalan and Shiraz.

**Bhopali rezala** is green. It came from the royal kitchens of Bhopal's Begums, who loved green so much that court celebrations called jashn-e-hariyali served green food. Cooks add a big handful of fresh coriander leaves, balance it with turmeric and fried onions, and often finish it with fried green chilies and a squeeze of lemon. Some versions are served with a boiled egg on top.

**Bangladeshi rezala** leans on a dedicated rezala spice mix. Cardamom, cinnamon, kabab chini (cubeb pepper), cumin, coriander, mace, nutmeg, and white pepper are lightly toasted and ground together. It's a centerpiece at weddings and Eid, and it's often served with plain pulao or paratha.

## Ingredients

You will find all the ingredients to. make this curry, including the curry-cut chicken and kewra essence, at an Indian grocery store.

- **Chicken** - Skinless, bone-in chicken pieces (murgh) give the richest gravy because the bones add body as they simmer. Curry-cut chicken from an Indian grocery store works perfectly, and so do bone-in thighs or legs. If you prefer boneless, use thighs rather than breast so the meat stays juicy.

- **Yogurt (Curd, Dahi)** - Plain yogurt is the base of the gravy. Use fresh, unsoured yogurt, as sour dahi makes the curry taste sharp and more likely to split. Whisk it smooth before you add it.

- **Whole Spices** - The whole spices (khada masala) are cloves (laung), black peppercorns (kali mirch), cinnamon (dalchini), green cardamom (hari elaichi), black cardamom (badi elaichi), and dry red chilies (sookhi lal mirch). They perfume the fat before the chicken goes in.

- **Spice Powders** - To further flavor the curry, add everyday spice powders such as white pepper and garam masala.

- **Oil + Ghee** - I like using both. Ghee gives the aroma, and oil keeps the ghee from burning at medium-high heat. You can cook with just one of them if you prefer.

- **Cashew Nuts **give the gravy its creamy body and gentle sweetness. Blanched almonds work as a swap.

- **White Poppy Seeds** **(Posto, Khus Khus)** thicken the gravy and add a nutty flavor. If you can't find them, use melon seeds (magaz) or simply leave them out.

- **Kewra essence** – Kewra is a floral extract from the screwpine flower and gives rezala its signature smell. Kewra water is milder, so you can use a little more of it. A drop of rose water also works.

- **Onion paste** – Onion (pyaz) is blended raw and never browned, which keeps the gravy pale. To make it, blend one medium onion with 3–4 tablespoons of water.

- **Other Ingredients **- You will also need ginger-garlic paste, green chilies, salt, and saffron strands soaked in milk (optional).

## How To Make Bengali-Style Rezala Chicken

### Marinate The Chicken

**Step 1:** Mix the following ingredients in a bowl and marinate for an hour. The yogurt tenderizes the meat, so don't cut this short.

- 1 kg skinless bone-in chicken (cut into 1 and 1/2 inch pieces) or 500 g boneless chicken thighs (cut into 1 and 1/2 inch pieces)

- 1 tbsp ginger-garlic paste

- 1/2 cup plain yogurt

![Marinated chicken.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Chicken-Rezala-Step-5-1200x800.jpg)

### Make Poppy Seed Paste

**Step 2:** Soak 10-12 cashew nuts and 2 tablespoons of white poppy seeds in 2 tablespoons of warm water each for 10 minutes. Poppy seeds and cashews are hard, and soaking softens them enough to grind them smooth.

![Poppy seeds and cashew nuts soaked in water.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Chicken-Rezala-Step-1-1200x800.jpg)

**Step 3:** Transfer the soaked cashews and poppy seeds to a blender along with the soaking water. Add 4-5 green chilies to the blender and blend until smooth. It should look smooth and creamy like the photo below, with no gritty seeds.

![Fine paste made.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Chicken-Rezala-Step-3-1200x800.jpg)

### Make The Chicken Rezala Curry

**Step 4:** Heat 3 tablespoons of ghee and 2 tablespoons of oil in a pan over medium-high heat. When the ghee is hot, add the following ingredients to the pan and sauté for 10-15 seconds.

- 3-4 cloves

- 6-8 whole black peppercorns

- 2-inch pieces of cinnamon stick

- 2 green cardamoms

- 2 black cardamoms

- 4-5 dry red chilies

![Whole spices added to hot ghee.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Chicken-Rezala-Step-6-1200x800.jpg)

**Step 5:** Lift the chicken pieces out of the marinade and add them to the pan. Save the leftover marinade. Fry for 4–5 minutes, stirring often. Adding the chicken without the extra yogurt lets it sear instead of stew, and it keeps the yogurt from hitting very hot fat and splitting.

![Marinated chicken added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Chicken-Rezala-Step-7-1200x800.jpg)

**Step 6:** Add the following ingredients to the pan and mix well.

- remaining marinade

- cashew nut and poppy seeds paste

- 1 tsp white pepper powder

- 2 teaspoons salt

- 1 tsp garam masala powder

![Leftover marinade, cashew poppy seed paste, white pepper powder and garam masala powder added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Chicken-Rezala-Step-8-1200x800.jpg)

**Step 7:** Add 1/2 cup of onion paste and 1 cup of water to the pan and mix well.

![Onion paste and water added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Chicken-Rezala-Step-9-1200x800.jpg)

**Step 8:** Reduce the heat to low. Cover the pan with a tight-fitting lid and cook for 30-35 minutes, or until the chicken is fully cooked. Stir a few times while cooking. Low heat keeps the yogurt gravy silky rather than grainy. The chicken is done when it reaches 165°F at the thickest part near the bone ([USDA safe temperature chart](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures)).

![Pan covered with a lid.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Chicken-Rezala-Step-10-1200x800.jpg)

**Step 9:** Finally, add 1 tbsp ghee and 2-3 drops of kewra essence and mix well. Check for salt and add more if required. Garnish with saffron soaked in milk (if using) and serve!

![Ready Bengali chicken rezala garnished with saffron milk.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Chicken-Rezala-Step-12-1200x800.jpg)

## Pro Tips By Neha

**Two small things can undo this curry**, and I learned to be careful with both. First, kewra is powerful: 2–3 drops perfume the pot, but any more and it turns bitter and soapy. I now add it drop by drop, right at the end. Second, don't reach for black pepper when you run out of white. It tastes fine, but it turns that beautiful ivory gravy a dull grey.

**Make it a day ahead.** The spices settle overnight, and rezala tastes better on day two.

**Match the thickness to what you're serving.** Thicker gravy clings to paratha and luchi, and a looser gravy suits rice.

**Salt the marinade if you like.** Readers often ask about this, and there's no rule. Just reduce the salt in step 6 by the same amount.

**Saffron is optional**, but it adds a rich, delicious aroma and flavor to the chicken rezala curry, so I highly recommend it. If using it, then soak a pinch of strands in 1 tablespoon of warm milk when you start making the curry.

## Chicken Rezala FAQs

**Can I make rezala chicken without kewra essence?** If kewra essence is unavailable, then you can skip adding it. Although it gives the curry a very unique flavor, it is OK to skip adding it.

**Can I make chicken rezala curry in a pressure cooker?** Yes. After step 7, close the lid and cook for 1 whistle on high, then 10 minutes on low. Then follow step 9.

**Is chicken rezala spicy?** It's mildly spicy. The heat comes from green chilies, white pepper and a few whole red chilies, not chili powder. It's a good curry for people who don't eat very spicy food.

## Serving Suggestions

Rezala chicken is traditionally served during weddings, festivals, and special Sunday meals. Serve it with rumali roti, [tandoori roti](https://www.whiskaffair.com/tandoori-roti-recipe/), [tawa paratha](https://www.whiskaffair.com/tawa-paratha-recipe/), lachha paratha, [butter naan](https://www.whiskaffair.com/naan/), or [luchi](https://www.whiskaffair.com/bengali-luchi-recipe/) for an indulgent meal.

It also tastes great with [Bengali basanti pulao](https://www.whiskaffair.com/bengali-mishti-pulao-bengali-sweet-pulao/) or [Bengali veg pulao](https://www.whiskaffair.com/bengali-style-veg-pulao/).

For a festive Bengali spread, pair it with [basanti pulao](https://www.whiskaffair.com/bengali-mishti-pulao-bengali-sweet-pulao/), [cholar dal](https://www.whiskaffair.com/bengali-style-cholar-dal-recipe/), and a side of [aloo posto](https://www.whiskaffair.com/aloo-posto/), which also uses white poppy seeds.

## Storage Suggestions

Chicken rezala is at its best on the day after it's made, once the spices have had time to settle.

Leftovers keep in an airtight container in the fridge for 3–4 days. The gravy thickens as it cools, so add a splash of hot water when reheating.

Warm it gently in a pan over low heat, since a hard boil can split the yogurt.

I don't recommend freezing, because the gravy's texture changes after thawing.

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## Other Bengali Recipes We Recommend

[![Cholar Dal is a traditional Bengali lentil dish prepared from chana dal (Bengal gram lentil), ghee, coconut, and a few spices. It is sweet and savory and is best paired with luchi or steamed rice. Make it using my easy recipe.](https://www.whiskaffair.com/wp-content/uploads/2025/07/Cholar-Dal-2-3-600x600.jpg)](https://www.whiskaffair.com/bengali-style-cholar-dal-recipe/)Dal

### Cholar Dal
[![A bowl of chunky Tomato Khejur Chutney with visible cashew nuts sits on a wooden board, surrounded by fresh tomato slices and cashews.](https://www.whiskaffair.com/wp-content/uploads/2022/06/Tomato-Khejur-Chutney-2-3-600x800.jpg)](https://www.whiskaffair.com/tomato-khejur-chutney-recipe/)Chutneys

GFIndian Gluten FreeVIndian Vegan
### Tomato Khejur Chutney Recipe
[![A bowl of aloo posto featuring sautéed diced potatoes seasoned with spices and herbs.](https://www.whiskaffair.com/wp-content/uploads/2020/06/Bengali-Aloo-Posto-2-3-600x800.jpg)](https://www.whiskaffair.com/aloo-posto/)Veg Curries

GFIndian Gluten FreeVIndian Vegan
### Aloo Posto Recipe
[![A bowl of Bengali Style Veg Pulao with visible rice, carrots, beans, cauliflower, peas, cashews, and whole spices, garnished with fresh coriander, placed on burlap with herbs and green chili peppers scattered around.](https://www.whiskaffair.com/wp-content/uploads/2016/12/Bengali-Veg-Pulao-2-3-600x800.jpg)](https://www.whiskaffair.com/bengali-style-veg-pulao/)Rice

GFIndian Gluten Free
### Bengali Veg Pulao Recipe

![A brown bowl filled with creamy yellow Bengali chicken rezala, garnished with a whole green chili and dried red chili, on a rustic dark background.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Bengali-Chicken-Rezala-2-3-150x150.jpg)

[ Print Recipe](https://www.whiskaffair.com/wprm_print/chicken-rezala-recipe-bengali-style)

- 4.39 from 34 votes

## Chicken Rezala Recipe (Bengali Style)

**Bengali-style** **chicken rezala **is a rich, creamy Mughlai curry made with chicken, yogurt, cashews, poppy seeds, and whole spices. Make it at home using my easy recipe.

Prep Time10 minutes minsCook Time50 minutes minsMarination Time1 hour hrTotal Time2 hours hrs

Course: Main CourseCuisine: Bengali, IndianDiet: Gluten Free
Servings: 4 people
Calories: 360kcal
Author: [Neha Mathur](https://www.whiskaffair.com/about-me/)

### Ingredients

#### To Marinate The Chicken
1 kilogram skinless bone-in chicken cut into 1 and ½ inch pieces, or 500 g boneless chicken thighs (cut into 1 and ½ inch pieces)- 1 tablespoon ginger garlic paste- ½ cup plain yogurt (dahi, curd) whisked
#### To Make The Paste
- 10-12 cashew nuts (kaju)- 2 tablespoons white poppy seeds (posta dana)- 4-5 green chilies stalks removed
#### For The Curry
- 2 tablespoons oil- 4 tablespoons ghee divided- 3-4 cloves (laung)- 6-8 whole black peppercorns (kali mirch)- 2 inch piece of cinnamon stick (dalchini)- 2 whole green cardamoms (hari elaichi)- 2 whole black cardamoms (badi elaichi)- 4-5 whole dry red chilies- 1 teaspoon white pepper powder - 2 teaspoons salt or to taste- 1 teaspoon garam masala powder- ½ cup onion paste- 2-3 drops Kewra essence- 1 pinch saffron soaked in 1 tbsp milk, optionalUS Customary - Metric

### Instructions

#### Marinate The Chicken
- Mix chicken, ginger garlic paste, and yogurt in a bowl and marinate for an hour.
#### Make Poppy Seed Paste
- Soak cashew nuts and poppy seeds in 2 tablespoons of warm water each for 10 minutes.- Transfer the soaked cashews and poppy seeds to a blender along with the soaking water. Add 4-5 green chilies to the blender and blend until smooth.
#### Make Chicken Rezala Curry
- Heat 3 tablespoons of ghee and oil in a pan over medium-high heat.- When the ghee is hot, add cloves, black peppercorns, cinnamon, green cardamoms, black cardamoms, and dry red chilies to the pan and saute for 10-15 seconds.- Lift the chicken pieces out of the marinade and add them to the pan. Save the leftover marinade. Fry for 4–5 minutes, stirring often. - Add the remaining marinade, cashew nut and poppy seeds paste, white pepper powder, salt, and garam masala powder to the pan and mix well.- Add onion paste and 1 cup of water to the pan and mix well.- Reduce the heat to low. Cover the pan with a tight-fitting lid and cook for 30-35 minutes, or until the chicken is fully cooked. Stir a few times while cooking. Low heat keeps the yogurt gravy silky rather than grainy. The chicken is done when it reaches 165°F at the thickest part near the bone.- Finally, add 1 tablespoon ghee and kewra essence and mix well.- Check for salt and add more if required.- Garnish with saffron soaked in milk (if using) and serve!

### Video

### Notes
**Two small things can undo this curry**, and I learned to be careful with both. First, kewra is powerful: 2–3 drops perfume the pot, but any more and it turns bitter and soapy. I now add it drop by drop, right at the end. Second, don't reach for black pepper when you run out of white. It tastes fine, but it turns that beautiful ivory gravy a dull grey.

**Make it a day ahead.** The spices settle overnight, and rezala tastes better on day two.

**Match the thickness to what you're serving.** Thicker gravy clings to paratha and luchi, and a looser gravy suits rice.

**Salt the marinade if you like.** Readers often ask about this, and there's no rule. Just reduce the salt in step 6 by the same amount.

**Saffron is optional**, but it adds a rich, delicious aroma and flavor to the chicken rezala curry, so I highly recommend it. If using it, then soak a pinch of strands in 1 tablespoon of warm milk when you start making the curry.

### Nutrition
Calories: 360kcal | Carbohydrates: 10g | Protein: 29g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 176mg | Sodium: 1465mg | Potassium: 489mg | Fiber: 3g | Sugar: 5g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg