• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Father’s Day Brunch Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

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

    Published: Dec 7, 2018 | Last Updated On: May 31, 2020 by Neha Mathur

    Bengali Chicken Rezala

    5068 shares
    Jump to Recipe
    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 to make Chicken Rezala at home (Step by Step). #Indian #Mughlai #Bengali #Chicken #Curry #Recipe

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

    Chicken Rezala served in a bowl.

    Probably, Mughlai cuisine is one of the 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 that goes perfectly with both rice and Indian bread.

    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 color.

    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 other chicken gravies such as Mughlai Zaafrani Murgh and Mughlai Murgh Korma.

    Pro Tips by Neha

    Making a fine paste of poppy seeds and cashew nuts can be a challenge especially when made in small quantities.

    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 color 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 that is medium thick or latpati as we call it.

    You might also like

    Coconut Curry Chicken

    Step by Step Recipe

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

    Cashew nuts and poppy seeds soaked in water.

    Make a smooth paste in a blender.

    Fine paste of cashew nuts and poppy seeds.

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

    Chicken, curd, ginger and garlic added in a bowl.

    Heat ghee and oil in a pan.

    Ghee and oil heating 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.

    Whole spices and red chillies added in the oil.

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

    Chicken pieces added in the pan.

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

    Remaining marinade, cashew paste, salta nd chilli powder added in the pan.

    Add the onion paste and 1 cup water.

    Onion paste and water added in the pan.

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

    Pan covered.

    Add ghee and kewra essence and mix well.

    Ghee and kewra essence added in the pan.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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 to make Chicken Rezala at home (Step by Step).

    Chicken Rezala Recipe

    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. 
    4.08 from 40 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 4 people
    Calories: 564kcal
    Author: Neha Mathur

    Ingredients 

    • 10-12 Cashew nuts
    • 2 tablespoon Poppy seeds
    • 1 kg Chicken (Curry Cut)
    • 1 teaspoon Ginger paste
    • 1 teaspoon Garlic paste
    • 1 cup Yogurt
    • 2 tablespoon Oil
    • 3 tablespoon Ghee
    • 3-4 Clove
    • 6-8 Black pepper corns
    • 2 inch Cinnamon
    • 2 Green cardamom
    • 2 Black cardamom
    • 4-5 Dry red chilies
    • 1 teaspoon White pepper powder
    • Salt to taste
    • 1 teaspoon Red chilli powder (Not added traditionally)
    • 1 teaspoon Garam masala powder
    • ½ cup Onion paste
    • 1 tablespoon Ghee
    • 2-3 drops Kewra essence
    • 1 pinch Saffron (Soaked in 1 tablespoon milk)
    Prevent your screen from going dark

    Instructions

    • 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.
    • Garnish with saffron soaked in milk
    • Serve hot with rice or Rumali roti.

    Notes

    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.
     

    Nutrition

    Calories: 564kcal | Carbohydrates: 12g | Protein: 27g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 131mg | Potassium: 558mg | Fiber: 2g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 67.7mg | Calcium: 173mg | Iron: 2.6mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Punjabi Missi Roti
    Sweet Samosa (Mawa Samosa) »

    Reader Interactions

    Comments

    1. Anamit Sen

      November 15, 2018 at 6:59 pm

      4 stars
      Step 9, cover & cook for 40-50min..at what temperature setting, low, medium or high?

      Reply
      • Neha Mathur

        November 19, 2018 at 1:03 pm

        It’s on medium low heat. Will update the recipe.

        Reply
      • SreevidhyaRajesh1

        June 17, 2020 at 5:55 am

        5 stars
        Awesome recipe. Thankyou [email protected] for sharing it

        Reply
        • Neha Mathur

          June 17, 2020 at 8:04 am

          Happy that you liked it 🙂

          Reply
    2. 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
    3. 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
    4. 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
    5. James

      March 03, 2019 at 12:45 pm

      Qty & instruction for onion paste not mentioned. Will take a guess. Recipe seems yummy to try !

      Reply
      • Neha Mathur

        March 05, 2019 at 1:05 pm

        I have updated the recipe. Sorry for the inconvenience.

        Reply
    6. 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
      • Neha Mathur

        May 20, 2019 at 8:38 am

        Thnx for trying 🙂

        Reply
    7. daz

      May 30, 2019 at 5:16 pm

      Please provide amount (in grams/kg) of chicken meat and whether the meat is breast meat, drumsticks, (I know that it wouldn’t be chicken wings), etc
      The recipe provides for 1 kg of ‘Chicken Curry Paste’ Does this mean that the amount of chicken is 1 kg?
      If it does, what type of chicken meat? Breast meat, drumsticks, etc?
      Thanks you

      Reply
      • Neha Mathur

        June 04, 2019 at 2:47 am

        It’s 1 kg chicken, curry cut that is full chicken with bones cut into small pieces.

        Reply
      • Gaurav

        June 01, 2022 at 7:30 pm

        5 stars
        Looking at the image it looks like it all the parts of chicken. Most of Indian recipes use whole chicken and not a certain cut.

        Reply
    8. 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
    9. Rashmi

      July 08, 2019 at 12:42 pm

      Waht can be used instead of poppy seeds

      Reply
      • Neha Mathur

        July 09, 2019 at 3:30 pm

        You can use cashew nuts instead.

        Reply
    10. Somnath Mukherjee

      July 31, 2019 at 4:42 am

      Hi, Neha V Goodmorning!! Can we also use 4 Magaj to reduce on the quantity of poppy seeds. Will this new addition differ on the taste for ch rezala??

      Reply
      • Neha Mathur

        July 31, 2019 at 3:25 pm

        You can use. There will be very slight change in taste.

        Reply
    11. 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
    12. tamucurry

      January 14, 2020 at 10:28 pm

      How much can I put kewra essence in?

      Reply
      • Neha Mathur

        January 22, 2020 at 2:28 pm

        It’s 2-3 drops.

        Reply
    13. 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
    14. Trina Mamoon

      April 13, 2020 at 11:25 pm

      5 stars
      Hi Neha,
      Thanks for sharing the recipe. My mother and aunts used to make it for special occasions, but since they have passed, the family recipe has been lost. I looked online for a rezala recipe, and yours looked authentic. I will try it out and let you know how it came out. Thanks again for offering an age-old Bengali recipe.

      Reply
      • Neha Mathur

        April 14, 2020 at 3:23 am

        I hope you will like the recipe 🙂

        Reply
    15. 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
      • Neha Mathur

        April 19, 2020 at 12:21 pm

        Happy to hear 🙂

        Reply
    16. Sabina

      June 02, 2020 at 3:00 pm

      Hi Neha
      Tried this recipe today came out really well. Thanks

      Reply
      • Neha Mathur

        June 03, 2020 at 6:32 am

        Happy to hear!

        Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Father's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Most Popular Recipes

    • Hibachi Fried Rice
    • Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP