Bengali Chicken Rezala

Chicken Rezala is a very famous Bengali recipe which has a Mughlai Origin. Quintessentially, it is a chicken gravy which is white, unlike other chicken curry dishes, and is extremely flavorful with very delicate flavors. So, here is how to make Chicken Rezala at home (Step by Step).

Probably, Mughlai cuisine is one of the most richest art forms of cooking. Because, along with exotic spices and rich ingredients, the idea of slow cooking a delicacy is simply breathtaking. Add to it the Bengali way of cooking chicken and you know that Chicken Rezala is going to take away the show.

Chicken Rezala is a perfectly balanced dish. It is neither too sweet, sour or spicy taste wise. In addition, its texture is also like a semi gravy dish which goes perfectly with both rice and Indian breads. It gently teases your palate and makes it want more of it again and again.

Usually only dry red chilies are added to make the gravy but because we like our food spicy, I have also added some red chilli powder to it to give it that extra kick. However, many people opt for cooking chicken pieces with white pepper powder to keep the nutty gravy whiter in colour.

Mughlai dishes are very rich, cooked for many hours, and are layered with flavors. Hence, usage of whole spices, cashew and poppy seeds, onion paste, ginger and garlic, kewra water etc is quite common in this cuisine.

For some authentic Mughlai dishes, you must try the Mughlai Dum Arbi, a sweet dish and other chicken gravies such as Mughlai Zaafrani Murgh and Mughlai Murgh Korma.

Tips to make best Chicken Rezala

Making a fine paste of poppy seeds and cashew nuts can be a challenge especially  when made in small quantity. I earlier day, this paste was made on a stone grinder. You can either use a coffee grinder to make this paste or make slightly more amount and freeze the remaining for later use.

Traditionally, red chilli powder was not added to the Rezala Gravy. But I like the taste and colour it gives to this curry. You can choose to skip it. You can add green chilli paste instead.

This Rezala Curry was traditionally made with Mutton. But I like to make it with chicken and sometimes with eggs even.

You can increase or decrease the amount of gravy as per your preference. This recipe makes a curry which is medium thick or latpati as we call it.

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Coconut Curry Chicken

How to make Chicken Rezala Step by Step

Soak cashew nuts and poppy seeds in warm water for 10 minutes.

Make a smooth paste in a blender.

Mix chicken, ginger paste, garlic paste and yogurt in a bowl and marinate for an hour.

Heat ghee and oil in a pan.

When the ghee is hot, add cloves, black peppercorns, cinnamon, green cardamom, black cardamom and dry red chilies. Fry for 20 seconds.

Pick chicken pieces from the marinade and fry on high heat for 4-5 minutes.

Add the remaining marinade, cashew nut and poppy seeds paste, white pepper powder, salt, red chilli powder and garam masala powder in the pan.

Add the onion paste and 1 cup water.

Cover the pan and cook on low heat for 40-50 minutes.

Add ghee and kewra essence and mix well.

Chicken Rezala Recipe

4 from 22 votes

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Chicken Rezala

Chicken Rezala is a very famous Bengali recipe which has a Mughlai Origin. Quintessentially, it is a chicken gravy which is white, unlike other chicken curry dishes, and is extremely flavorful with very delicate flavors. 

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4 people

Calories 564 kcal

Author Neha Mathur

Ingredients

• 10-12 Cashew nuts
• 2 tbsp Poppy seeds
• 1 kg Chicken Curry Cut
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1 cup Yogurt
• 2 tbsp Oil
• 3 tbsp Ghee
• 3-4 Clove
• 6-8 Black pepper corns
• 2 inch Cinnamon
• 2 Green cardamom
• 2 Black cardamom
• 4-5 Dry red chilies
• 1 tsp White pepper powder
• Salt to taste
• 1 tsp Red chilli powder Not added traditionally
• 1 tsp Garam masala powder
• 1/2 cup Onion paste
• 1 tbsp Ghee
• Kewra essence
• 1 pinch Saffron Soaked in 1 tbsp milk

Instructions

1. Soak cashew nuts and poppy seeds in warm water for 10 minutes.

2. Make a smooth paste in a blender.

3. Mix chicken, ginger paste, garlic paste and yogurt in a bowl and marinate for an hour.

4. Heat ghee and oil in a pan.

5. When the ghee is hot, add cloves, black peppercorns, cinnamon, green cardamom, black cardamom and dry red chilies.

6. Fry for 20 seconds.

7. Pick chicken pieces from the marinade and fry on high heat for 4-5 minutes.

8. Add the remaining marinade, cashew nut and poppy seeds paste, white pepper powder, salt, red chilli powder and garam masala powder in the pan.

9. Add the onion paste and 1 cup water.

10. Cover the pan and cook on low heat for 40-50 minutes.

11. Add ghee and kewra essence and mix well.

12. Garnish with saffron soaked in milk

13. Serve hot with rice or Rumali roti.

Nutrition Facts

Chicken Rezala

Amount Per Serving

Calories 564 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 16g100%

Cholesterol 136mg45%

Sodium 131mg6%

Potassium 558mg16%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 5g6%

Protein 27g54%

Vitamin A 855IU17%

Vitamin C 67.7mg82%

Calcium 173mg17%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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