Chicken Rezala

    By Alka Jena  |  5th Mar 2016  |  
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    • Photo of Chicken Rezala  by Alka Jena at BetterButter
    Chicken Rezala by Alka Jena
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    About Chicken Rezala Recipe

    Chicken Rezala is very popular and authentic dish originated in Bengal and highly influenced by Mughlai cuisine. This royal dish is simply magical with it’s delicious aroma, texture and lip-smacking taste. The chicken is slow-cooked in a white cashew nut gravy with a blend of aromatic spices which lends a divine flavour to this dish. It has a perfect blend of sweetness and sourness in a mildly spiced gravy which makes it just delectable with Naan, Roomali Roti or Paratha . The juicy succulent pieces of meat drowned in silky white semi thick gravy which glides through your taste buds without being heavy, besides bringing that perfect balance of sweetness and heat.

    Chicken Rezala

    Ingredients to make Chicken Rezala

    • For the Marination:
    • 4 nos of skinless chicken leg pieces
    • 2 medium sized onions
    • 1 cup fresh curd
    • 1 teaspoon white pepper powder
    • Whole garam masala
    • 4 green cardamoms
    • 4 cloves
    • 2 red chilies
    • 4 to 5 large garlic pods
    • 1 inch ginger
    • 1 teaspoon nutmeg powder
    • 1 black cardamom
    • 8 black peppercorns
    • 1 bayleaf
    • Other Ingredients:
    • 2 teaspoon Ghee/clarified butter
    • 3 teaspoon refine oil
    • 8 whole cashew nuts
    • 1 tablespoon poppy seeds
    • 1 teaspoon sugar
    • A few strands of saffron

    How to make Chicken Rezala

    1. Soak the poppy seeds and cashew nuts in warm water for a minimum of 30 minutes.
    2. Wash the chicken and drain all the water from it. Make cuts in the chicken pieces with a sharp knife so that the marinade will soak through it. Keep it aside.
    3. Boil the onions till they are done and let it cool. Once cooled, drain the water and grind it along with ginger and garlic together in a blender to make a smooth paste.The paste has to be absolutely smooth.
    4. Using a whisk, beat the curd to make it smooth. Grind the cashew and poppy seeds to form a paste and keep aside.
    5. In a bowl, mix the onion,ginger-garlic paste and curd. Add the nutmeg and pepper powder and salt to taste. Add the chicken pieces to the mixture and marinate. Keep it aside for a minimum of 30 minutes .
    6. Heat the oil and lightly pound the whole spices so that it can release it's aroma and add it to the oil. Let it sizzle with a lovely aroma. Now put in the marinated chicken pieces and saute on a medium heat till all the sides turn white.
    7. Now pour in all the marinade and cook for 8-10 minutes.
    8. Add the poppy and cashew seeds paste and cook for a minute. Pour in the 3/4 cup of warm water. Check the seasoning and cover. Let it simmer on a low heat till the oil starts to float on top and the chicken is cooked through. Then uncover and add the sugar and strands of saffron .
    9. Before serving, heat 2 teaspoon of ghee or clarified butter and add the dried red chillies. Then lower the flame and let the ghee infuse with the flavor of red chillies. Pour this over the curry and keep it covered till you are ready to serve it.
    10. Serve it with Naan, Paratha, Kulcha or Roomali Roti, etc.

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