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Photo of Chicken Rezala by Trupti Kharche at BetterButter
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Chicken Rezala

Apr-25-2016
Trupti Kharche
10 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Easy
  • West Bengal
  • Main Dish

Ingredients Serving: 4

  1. 250 grams chicken pieces with bone
  2. 1 Onion, large
  3. 1 tbsp Clarified butter or ghee
  4. 1 cup yogurt
  5. 2-3 green chillies
  6. 1 bay leaf
  7. 2 tbsp ginger garlic paste, divided
  8. 3 tsp coriander powder
  9. 2 pods cardamom
  10. 2 cloves
  11. ½ inch cinnamon stick
  12. 1 tbsp Cashewnut and poppy seed paste
  13. 1 tsp white pepper powder
  14. ½ tbsp sugar
  15. 1 tsp kewra water
  16. 1 tbsp clarified butter or ghee
  17. salt to taste
  18. 2 whole red chilies, for garnish

Instructions

  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 (3)  

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Sayak Seal
Mar-24-2018
Sayak Seal   Mar-24-2018

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

Joyita Nandi
Feb-06-2017
Joyita Nandi   Feb-06-2017

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

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