Chicken Rezala | How to make Chicken Rezala

By Trupti Kharche  |  25th Apr 2016  |  
4.7 from 3 reviews Rate It!
  • Chicken Rezala, How to make Chicken Rezala
Chicken Rezalaby Trupti Kharche
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About Chicken Rezala Recipe

Chicken Rezala apparently is a very popular and authentic dish originated in Bengal and highly influenced by Mughlai cuisine. The gravy is white and made with a base of curd, cashew nut and poppy seeds paste. We absolutely loved this dish – it has a very unique flavour that is very different and distinctive from other Mughlai dishes. This is definitely is a keeper. Do give this dish a try – it is easy and super simple to put together.

Chicken Rezala

Ingredients to make Chicken Rezala

  • 250 grams chicken pieces with bone
  • 1 onion, large
  • 1 tbsp clarified butter or Ghee
  • 1 cup yogurt
  • 2-3 green chillies
  • 1 bay leaf
  • 2 tbsp ginger garlic paste, divided
  • 3 tsp coriander powder
  • 2 pods cardamom
  • 2 cloves
  • ½ inch cinnamon stick
  • 1 tbsp Cashewnut and poppy seed paste
  • 1 tsp white pepper powder
  • ½ tbsp sugar
  • 1 tsp kewra water
  • 1 tbsp clarified butter or ghee
  • salt to taste
  • 2 whole red chilies, for garnish

How to make Chicken Rezala

  1. Wash and clean the chicken pieces.
  2. Marinate with 2 tbsp curd and 1 tbsp ginger garlic paste. Set aside for at least 1 hour or overnight.
  3. Meanwhile make a paste of onion.
  4. In a pan heat clarified butter. Add all the whole spices (bay leaf, cardamom, cinnamon stick) and green chilies.
  5. Sauté for a minute and then add the onion paste. When onion paste is slightly pink add ginger garlic paste. Cook till the raw smell disappears.
  6. Then add the cashew nut and poppy seed paste. The ratio of cashew and poppy seeds is 1:1. Sauté for another minute. Make sure the paste doesn’t burn and stick to the pan.
  7. Next add the curd slowly and mix well. Add coriander powder and white pepper powder.
  8. When all is mixed well, add chicken pieces. Stir well and cook on low flame with the lid on for 30 minutes.
  9. Add salt to taste and stir occasionally. If you wish to have more gravy, add water to dilute.
  10. You will know the gravy is cooked when you see oil traces floating on top and chicken turns tender.
  11. Add sugar and stir for a few seconds. Remove from heat and add kewra water. (Since I did not have this in hand, I skipped it.)
  12. To garnish heat 2 tsp oil in a pan. Once heated, add whole red chilies and fry.
  13. Temper the curry with this flavored chili oil. Serve with Chapati/ Roti or Rice.

Reviews for Chicken Rezala (3)

Sayak Seal8 months ago

I cooked it today and it tastes GREAT !!! An awesome and easy recipe !!

Joyita Nandi2 years ago

I cooked it yesternite... tasted awesome and what more.. my husband asked me to cook it the same way yet again!!!

Shilpa lad3 years ago

Wow! Something different to try :D