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.
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.
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Step by Step Recipe
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
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)
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.
Anamit Sen
Step 9, cover & cook for 40-50min..at what temperature setting, low, medium or high?
Neha Mathur
It’s on medium low heat. Will update the recipe.
SreevidhyaRajesh1
Awesome recipe. Thankyou [email protected] for sharing it
Neha Mathur
Happy that you liked it 🙂
Manimegalai
I tried this today…it was yummmm….my son loved it…thank you neha
Neha Mathur
Thnx a lot for trying. I am glad it turned out good )
Manimegalai
Hi neha…tried this..came out really well…thank you
Neha Mathur
Thnx a lot for trying and leaving your feedback 🙂
Ankita das
What an amazing recipe..will definitely try.
Neha Mathur
Do try 🙂
James
Qty & instruction for onion paste not mentioned. Will take a guess. Recipe seems yummy to try !
Neha Mathur
I have updated the recipe. Sorry for the inconvenience.
Sonal Uban
Lovely recipe! I tried this today and added coriander and cumin powder along with Bay leaves in the end. It came out yummy!! Thanks.
Neha Mathur
Thnx for trying 🙂
daz
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
Neha Mathur
It’s 1 kg chicken, curry cut that is full chicken with bones cut into small pieces.
Gaurav
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.
Bernard Alphonso
Thank you Neha for the recipe… I made a different regional curry for the first time and it was Good…
Neha Mathur
Thanks a lot for trying 🙂
Rashmi
Waht can be used instead of poppy seeds
Neha Mathur
You can use cashew nuts instead.
Somnath Mukherjee
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??
Neha Mathur
You can use. There will be very slight change in taste.
Damayanti
If I pressure cook this, how many whistles or how much time would it require on medium low heat?
Neha Mathur
One whistle on high heat. then simmer to low and cook for 10 minutes.
tamucurry
How much can I put kewra essence in?
Neha Mathur
It’s 2-3 drops.
Anjali Gupta
Why don’t we add salt in marination?
Also what can we use instead of cashews?
Neha Mathur
You can add in marination as well. No rule here. You can use blanched almonds or melon seeds.
Trina Mamoon
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.
Neha Mathur
I hope you will like the recipe 🙂
Eric Stubbes
Used baby chicken, served with Afghani nan-e-uzbeki, and cooked with live bulgarian yoghourt.
Quite superb receipe.
Neha Mathur
Happy to hear 🙂
Sabina
Hi Neha
Tried this recipe today came out really well. Thanks
Neha Mathur
Happy to hear!