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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Bengali Chicken Rezala

    Published: Sep 5, 2022 | Last Updated On: Feb 10, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Bengali Chicken Rezala

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    Bengali Chicken Rezala is a creamy and rich Mughlai curry prepared with chicken, yogurt, cashews, poppy seeds, and a few whole spices. Make it using my easy recipe (gluten-free).

    Here are more chicken recipes that you may like – Punjabi Tariwala Chicken, Bihari Chicken Curry, Indian Tomato Chicken Curry, Butter Chicken, Chicken Vindaloo, Dhaba Style Chicken Curry, and Indian Chicken Masala Curry.

    Bengali chicken rezala served in a bowl.
    Jump to:
    • About Chicken Rezala
    • Ingredients
    • How To Make Bengali Chicken Rezala
    • Pro Tips By Neha
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Chicken Rezala

    Rezala is a Mughlai-style curry made using yogurt, cashew nuts, poppy seeds, and a few whole spices.

    There are a few different versions of this curry. There is a Bhopali version, a Bengali version, and a Bangladeshi version.

    Rezala curry is traditionally made using mutton (goat meat) but in this post, I am sharing a Bengali Style Chicken Rezala Recipe.

    This creamy and rich chicken curry is packed with subtle and royal flavors. It has sourness from the yogurt, sweetness from cashews, and spiciness from pepper and dry red chilies.

    Serve chicken rezala with rumali roti, tandoori roti, tawa paratha, lachha paratha, naan, or luchi for an indulgent weekend meal.

    This recipe is gluten-free and can be easily doubled or tripled.

    Ingredients

    Chicken rezala ingredients 1
    Chicken rezala ingredients 2
    Chicken rezala ingredients 3
    Chicken rezala ingredients 4

    Chicken – Use skinless bone-in chicken pieces for the best taste.

    If you are not a bone-in chicken person, then you can use chicken breast cut into bite-sized pieces.

    Yogurt (Curd, Dahi) – Plain yogurt makes the base of this curry. If using homemade dahi, then make sure it’s not sour.

    Whole Spices – This recipe uses basic whole spices such as cloves (laung), black peppercorns (kali mirch), cinnamon (dalchini), black cardamoms (badi elaichi), dry red chilies, and green cardamoms (hari elaichi).

    Spice Powders – To flavor, the curry further, spice it up with everyday spice powders such as white pepper powder and garam masala powder.

    Oil + Ghee – I prefer to use a combination of both, but you can use either of them to make the curry.

    Cashew Nuts and White Poppy Seeds – These two ingredients add that perfect creamy texture to the curry.

    If poppy seeds are not available, then skip using them in the recipe or replace them with melon seeds.

    Others – You will also need ginger garlic paste, salt, onion paste, kewra essence, and saffron strands.

    To make onion paste, blend a medium peeled onion in a blender along with 3-4 tablespoon of water to make a fine paste.

    How To Make Bengali Chicken Rezala

    Marinate The Chicken

    Mix 1 kg skinless bone-in chicken (cut into 1 and ½ inch pieces), 1 tablespoon ginger garlic paste, and 1 cup plain yogurt in a bowl and marinate for an hour.

    Chicken, ginger garlic paste and yogurt added to a bowl.
    Marinated chicken.

    Make Poppy Seed Paste

    Soak 10-12 cashew nuts and 2 tablespoon white poppy seeds in 2 tablespoon warm water each for 10 minutes.

    Poppy seeds and cashew nuts soaked in water.

    Transfer the soaked cashew nuts and poppy seeds to a blender along with the water they were soaked in.

    Add 4-5 green chilies to the blender and blend to make a smooth paste.

    Soaked poppy seeds, cashew nuts, water and green chilies added to a blender.
    Fine paste made.

    Make The Chicken Rezala Curry

    Heat 3 tablespoon ghee and 2 tablespoon oil in a pan over medium-high heat.

    When the ghee is hot, add

    • 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

    to the pan and saute for 10-15 seconds.

    Whole spices added to hot ghee.

    Pick chicken pieces from the marinade and add them to the pan. Fry for 4-5 minutes, stirring frequently.

    Marinated chicken added to the pan.

    Add

    • remaining marinade
    • cashew nut and poppy seeds paste
    • 1 teaspoon white pepper powder
    • 2 teaspoon salt
    • 1 teaspoon garam masala powder

    to the pan and mix well.

    Leftover marinade, cashew poppy seed paste, white pepper powder and garam masala powder added to the pan.

    Add ½ cup of onion paste and 1 cup of water to the pan and mix well.

    Onion paste and water added to the pan.

    Reduce the heat to low.

    Cover the pan with a tight-fitting lid and cook for 40-50 minutes, until the chicken is cooked well.

    Stir a few times while cooking.

    Pan covered with a lid.

    Finally, add 1 tablespoon 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 and serve!

    Ready Bengali chicken rezala garnished with saffron milk.

    Pro Tips By Neha

    Do not replace white pepper powder with black pepper powder as it will darken the color of the curry.

    Kewra essence has a very strong flavor. Do not use more than 2-3 drops otherwise it may make the curry bitter.

    Saffron is optional but it gives a very rich and delicious aroma and taste to the curry so I highly recommend it.

    Serving Suggestions

    Bengali Chicken Rezala is best served with Indian breads such as Lachha Paratha, Tawa Paratha, Rumali Roti, Tandoori Roti, Phulka, Naan, or Bengali Luchi.

    You can also serve it with Chicken Biryani, Mutton Biryani, Jeera Rice, or just plain Steamed Basmati Rice.

    Storage Suggestions

    Bengali Chicken Rezala will last you for 3-4 days in the refrigerator. Store it in a clean and dry air-tight container and make sure to close the lid after every use.

    You Might Also Like

    • Bengali Aloo Posto (Poppy Seed Potato Fry) is a perfect side to enjoy with Luchi or Dal Rice. Make this traditional dish using my easy recipe (vegan, gluten-free).
      Bengali Aloo Posto (Poppy Seed Potato Fry)
    • Begun Bhaja (Bengali Style Fried Eggplant) are thick slices of eggplant coated with a spice mix and fried in mustard oil until crisp. Serve it with dal rice or luchi for a hearty meal (vegan, gluten-free).
      Begun Bhaja (Bengali Style Fried Eggplant)
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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Bengali Chicken Rezala is a creamy and rich Mughlai curry prepared with chicken, yogurt, cashews, poppy seeds, and a few whole spices. Make it using my easy recipe.

    Bengali Chicken Rezala Recipe

    Bengali Chicken Rezala is a creamy and rich Mughlai curry prepared with chicken, yogurt, cashews, poppy seeds, and a few whole spices. Make it using my easy recipe.
    4.08 from 39 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Marination Time: 1 hour hour
    Total Time: 2 hours hours
    Servings: 4 people
    Calories: 363kcal
    Author: Neha Mathur

    Ingredients 

    To Marinate The Chicken

    • 2 pound skinless bone-in chicken (1 kg, cut into 1 and ½ inch pieces)
    • 1 tablespoon ginger garlic paste
    • 1 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 vegetable oil
    • 4 tablespoons ghee (divided)
    • 3-4 clove
    • 6-8 whole black peppercorns
    • 2 inch piece of cinnamon stick
    • 2 whole green cardamoms
    • 2 whole black cardamoms
    • 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 tablespoon milk)
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    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 cashew nuts and poppy seeds to a blender along with the water they were soaked in.
    • Add green chilies to the blender and blend to make a smooth paste.

    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.
    • Pick chicken pieces from the marinade and add them to the pan. Fry for 4-5 minutes, stirring frequently.
    • 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 40-50 minutes, until the chicken is cooked well.
    • Stir a few times while cooking.
    • 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 and serve!

    Video

    https://www.youtube.com/watch?v=88aSpVRhgtA

    Notes

    If you are not a bone-in chicken person, then you can use chicken breast cut into bite-sized pieces.
    If poppy seeds are not available, then skip using them in the recipe or replace them with melon seeds.
    To make onion paste, blend a medium peeled onion in a blender along with 3-4 tablespoons of water to make a fine paste.
    Do not replace white pepper powder with black pepper powder as it will darken the color of the curry.
    Kewra essence has a very strong flavor. Do not use more than 2-3 drops otherwise it may make the curry bitter.
    Saffron is optional but it gives a very rich and delicious aroma and taste to the curry so I highly recommend it.

    Nutrition

    Calories: 363kcal | 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
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    More Chicken Curry Recipes

    • Dahi Chicken is an Indian chicken curry with chicken pieces cooked in a yogurt-based sauce. Serve it with roti, naan, or rice for a hearty meal.
      Easy Dahi Chicken (Yogurt Chicken Curry)
    • Badami Chicken Curry is a rich North Indian style curry with chicken pieces cooked in a gravy prepared with almonds (badam). Serve it with naan or tandoori roti for a festive meal or get-together (gluten-free).
      Badami Chicken Curry
    • Kerala Style Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.
      Traditional Kerala Style Chicken Stew
    • Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious Indian chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal (gluten-free).
      Chicken Kali Mirch (Black Pepper Chicken Curry)

    Reader Interactions

    Comments

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      Recipe Rating




    1. Manimegalai

      December 09, 2018 at 4:20 pm

      5 stars
      I tried this today…it was yummmm….my son loved it…thank you neha

      Reply
      • Neha Mathur

        December 12, 2018 at 4:07 am

        Thnx a lot for trying. I am glad it turned out good )

        Reply
    2. Manimegalai

      December 10, 2018 at 12:52 am

      5 stars
      Hi neha…tried this..came out really well…thank you

      Reply
      • Neha Mathur

        December 12, 2018 at 4:06 am

        Thnx a lot for trying and leaving your feedback 🙂

        Reply
    3. Ankita das

      January 23, 2019 at 5:27 am

      What an amazing recipe..will definitely try.

      Reply
      • Neha Mathur

        January 23, 2019 at 1:46 pm

        Do try 🙂

        Reply
    4. Sonal Uban

      May 20, 2019 at 5:52 am

      5 stars
      Lovely recipe! I tried this today and added coriander and cumin powder along with Bay leaves in the end. It came out yummy!! Thanks.

      Reply
    5. Bernard Alphonso

      June 22, 2019 at 11:49 am

      4 stars
      Thank you Neha for the recipe… I made a different regional curry for the first time and it was Good…

      Reply
      • Neha Mathur

        June 24, 2019 at 4:46 am

        Thanks a lot for trying 🙂

        Reply
    6. Damayanti

      November 28, 2019 at 6:51 am

      If I pressure cook this, how many whistles or how much time would it require on medium low heat?

      Reply
      • Neha Mathur

        November 28, 2019 at 7:06 am

        One whistle on high heat. then simmer to low and cook for 10 minutes.

        Reply
    7. Anjali Gupta

      April 10, 2020 at 2:20 pm

      Why don’t we add salt in marination?
      Also what can we use instead of cashews?

      Reply
      • Neha Mathur

        April 11, 2020 at 3:16 am

        You can add in marination as well. No rule here. You can use blanched almonds or melon seeds.

        Reply
    8. Eric Stubbes

      April 19, 2020 at 8:53 am

      5 stars
      Used baby chicken, served with Afghani nan-e-uzbeki, and cooked with live bulgarian yoghourt.

      Quite superb receipe.

      Reply

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