Chicken Rezala- The Mughlai Delicacy | How to make Chicken Rezala- The Mughlai Delicacy

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By Sanchari Jayanta
Created on 3rd May 2016
  • Chicken Rezala- The Mughlai Delicacy, How to make Chicken Rezala- The Mughlai Delicacy
Chicken Rezala- The Mughlai Delicacyby Sanchari Jayanta
  • Chicken Rezala- The Mughlai Delicacy | How to make Chicken Rezala- The Mughlai Delicacy (14 likes)

  • 2 reviews
    Rate It!
  • By Sanchari Jayanta
    Created on 3rd May 2016

About Chicken Rezala- The Mughlai Delicacy

Chicken Rezala, is one of the most famous dishes of Bengali cuisine, it can be prepared with chicken or mutton. The Rezala has consistency like that of stew and is white in color. It has a very distinct flavour, taste and aroma because of the usage of Kewra Water, Rose Water and Meetha Ittar. Also the presence of Ghee, Cashew Nuts and Poppy Seeds give it a very delicate and subtle taste that cannot be described, one needs to experience it. The Rezala was originated from the Nawab’s. When Nawab’s of Awadh and descendant of Tipu Sultan were exiled in Bengal, they brought their cooks along with them. These royal cooks, prepared this great delicacy using the locally available ingredients and some special exotic spices. This is how the Chicken or Mutton Rezala was originated.

Chicken Rezala- The Mughlai Delicacy is a delicious dish which is liked by people of all age groups. Chicken Rezala- The Mughlai Delicacy by Sanchari Jayanta has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Chicken Rezala- The Mughlai Delicacy at many restaurants and you can also prepare this at home. This authentic and mouthwatering Chicken Rezala- The Mughlai Delicacy takes 45 minutes for the preparation and 45 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Chicken Rezala- The Mughlai Delicacy is a good option for you. The flavour of Chicken Rezala- The Mughlai Delicacy is tempting and you will enjoy each bite of this. Try this Chicken Rezala- The Mughlai Delicacy on weekends and impress your family and friends. You can comment and rate the Chicken Rezala- The Mughlai Delicacy recipe on the page below.

  • Prep Time45mins
  • Cook Time45mins
  • Serves4People
Chicken Rezala- The Mughlai Delicacy

Ingredients to make Chicken Rezala- The Mughlai Delicacy

  • Chicken 500 grams, cut into medium pieces, approximately 8 pieces (preferably from the leg so that you can get tender pieces)
  • 1 large Onion or 2 medium sized Onions
  • 100 grams of Curd
  • 2 medium sizes of Bay Leaves
  • 2 Cinnamon sticks of medium size
  • 5-6 Cardamoms
  • 4 cloves
  • 1 teaspoon of whole Black Pepper Seeds
  • 1/2 teaspoon of Cumin Seeds
  • 2 or 3 small threads of Mace
  • 9 - 10 Cashew Nuts pieces
  • 7-8 Cashew Nuts pieces
  • 6 tablespoon of Ghee or clarified butter
  • 1 teaspoon of Ginger paste
  • 1/2 teaspoon of Garlic Paste
  • 1 teaspoon of Kewra Water
  • 1/2 teaspoon of Rose Water
  • Meeta Ittar 3 drops
  • 5 tablespoon of warm Milk
  • Sugar 1 teaspoon
  • Salt
  • 3-4 whole Red Chillies for garnishing
  • Water

How to make Chicken Rezala- The Mughlai Delicacy

  1. Wash the chicken pieces properly. Put some salt in it and marinate the chicken with salt. Keep aside.
  2. Now in a pan, add 1 cinnamon stick, 3 pieces of cardamoms, 2 cloves, 1 teaspoon of whole black pepper seeds, 1/2 teaspoon of cumin seeds and all the small threads of mace. Dry roast them in a low flame.
  3. When the aroma of the roasted whole spices begin to develop, take it out and make a fine powder out of it with the help of a blender or mixer grinder. (This is the secret exotic spice to make awesome Rezala.)
  4. Now take 1 teaspoon of the fine powder and 50 grams of curd and marinate the chicken with it properly, so that every part of the chicken gets coated with it. Now keep it in the refrigerator for at least 30 minutes. (You can keep it for 2-3 hours as well. )
  5. Now make a fine paste of 1 large sized onion or 2 medium sized onions and keep it aside.
  6. Next, make a fine paste of 1 tablespoon of poppy seeds and 9-10 cashew nuts using small amount of water. Please be very careful, while making this paste. (The paste has to be very fine as making a paste of poppy seeds may take some time.)
  7. In a cup, add 5 tablespoon of warm Milk and add 3 drops of Meetha Ittar in it.
  8. After 30 minutes or so, take out the marinated chicken from refrigerator. Heat 4 tablespoon of ghee in a deep pan on a medium flame.
  9. When the smell of ghee starts to develop, add rest of the whole spices in it i.e. 2 medium sizes of bay leaves, 1 stick of cinnamon, 3 pieces of cardamoms and 2 cloves and stir it well for 1 minute.
  10. When the smell of fried whole spices starts to develop, add 1/2 teaspoon of garlic paste in it, stir well till there is no presence of raw smell of garlic. Next add the 1 table spoon of ginger paste in it and stir well for 1 minute.
  11. Now it is the time to add the onion paste. After adding the onion paste, stir it well, so that onion paste does not get burn and stick to the bottom or side of the pan. Stir well for another 2 to 3 minutes.
  12. When the water from onion starts to come out, add some salt in it. Now add the marinated chicken in it and mix it very well with all the ingredients and cook it for another 3 -4 minutes. Now, add some sugar in it and add 1/2 cup of water in it.
  13. Now close the pan with the help of a lid and cook it in a low flame for another 15 minutes. Do stir the chicken once or twice in between. After 15 or 20 minutes, open the lid. If the chicken gets cooked properly, the oil will start to float at the top.
  14. At this point, add the paste of cashew nuts and poppy seeds in it and mix it very well. Now cook it for another 5 minutes
  15. Add the kewra water, rose water and the meetha ittar and milk, mix it well. Taste it and if required add some salt and sugar in it and cook the entire chicken for another 5-6 minutes. Now take out the pan from the heat and pour the chicken rezala in a serving bowl.
  16. Next heat the rest of the ghee in a bowl or a spoon and add the red whole chillies in it. When the Red chillies started to crackle, remove it from the heat and pour it over the Chicken Rezala.
  17. Chicken Rezala is ready to be served. It tastes best with Naan or Paratha or Tandoori Roti.
My Tip: The Chicken Rezala's texture will be creamy and white. Many chefs use green chillies, but I have omitted this, as the taste of the dish has to be very subtle and a bit on sweeter side. This dish is full of flavour and very delicious, tasty and aromatic because of the uses of Kewra Water, Rose Water and Meeth Ittar. Also, this is full of calorie as entire dish is prepared with Ghee. One can use a 3 table spoon of White oil and Ghee as well, or one can entirely cook the dish using White Oil. In this dish, Garlic Paste has been used. Please make sure that the raw smell of garlic goes off while frying it; else in the final preparation, one can get the raw pungent smell of garlic. One can also use small pieces of Garlic and stir fry them. Be very careful while using Rose Water; Meethe Ittar and Kewra Water. They are very flavourful. If added more than what is required, then they may spoil the aroma and the dish as well.

Reviews for Chicken Rezala- The Mughlai Delicacy (2)

Madhulata Juneja2 years ago
Looks so amazing!
Reply

bina bedi2 years ago
wow!
Reply