Chicken Rezala is a rich and aromatic chicken curry originating from Bengal, deeply influenced by Mughlai cuisine. The dish is renowned for its creamy white gravy, which is achieved by using yogurt, poppy seeds, and cashew nuts, resulting in a delectable and mildly spiced sauce.
Chicken Rezala is distinguished by its smooth, creamy texture. It is created using yogurt, cashew paste, and poppy seed paste, and sometimes cream is added to make it smooth and velvety.
Although Rezala is packed with aromatic spices, it isn't as fiery as some other curries. The heat comes primarily from white pepper.
It has a subtle and refined flavor profile. It’s not as tangy or sour as some other curries, but rather, it’s smooth, fragrant, and delicately spiced. If you're craving a mildly spiced yet rich chicken gravy, this dish is a must-try!
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More About Chicken Rezala
Chicken Rezala is a dish that showcases the culinary heritage of Bengal, with strong influences from Mughlai cuisine. The Mughal emperors, who ruled India for several centuries, brought with them rich and aromatic dishes that blended Persian and Indian flavors.
The name "Rezala" is thought to be derived from the Persian word "rizla," which means "rich" or "luxurious," and characterizes the dish's creamy, savory gravy.
Ingredients
Chicken: Always use tender chicken with bone pieces for making rezala chicken. I have used drumsticks; however, you can use any other bone pieces too.
Onion-Ginger-Garlic: Here in chicken rezala recipe onion is used in the form of paste. I have also used freshly prepared ginger and garlic paste in this recipe. You can use store bought paste too.
Yogurt: Another key ingredient of this chicken curry recipe is fresh yogurt (curd) aka dahi. I have used thick homemade curd.
Whole Spices: Black and green cardamom, cinnamon, clove, black peppercorn, dry red chili etc.
Spice Powders: Pepper powder, garam masala powder
Oil: Vegetable oil
Others: cashew nuts, poppy seeds, green chili, saffron, salt, sugar, ghee, etc.
Instructions
Learn to make easy chicken rezala recipe by following the simple step-by-step instructions given below.
Wash and rinse the chicken drumsticks and place them in a large mixing bowl.
Marinating the chicken pieces is a key step in the Bengali chicken rezala dish. Marinate the chicken pieces in curd, ginger paste, and garlic paste. Set aside for thirty minutes.
Meanwhile, soak cashews and poppy seeds in warm water for about 10 minutes.
After draining the water, combine the cashew nuts, poopy seeds, and green chiles in a blender and process until smooth. Keep aside.
Heat the oil in a skillet and add the entire spices, including black peppercorns, green and black cardamom, cinnamon, clove, and dried red chili.
When the oil becomes fragrant, add the marinated chicken to it. Cook for 4–5 minutes, stirring regularly. Add salt to taste and combine thoroughly.
Add the remaining marinade to the pan, along with the cashew-poppy seed paste. Mix thoroughly.
Next, add the garam masala powder and pepper powder, and stir thoroughly.
After that, add the onion paste and simmer for a few minutes before adding one cup of water.
Reduce the heat, cover the pan, and cook for 20-30 minutes over low heat. Keep stirring in between to prevent burning.
Add a few saffron threads at this point. Check the seasoning and add sugar to balance the flavors.
When the chicken is cooked and the gravy has reached the appropriate consistency, turn off the heat.
Finally, drizzle with ghee and allow it stand for 5 minutes. Chicken rezala is now ready for serving.
Serving Suggestions
Chicken rezala pairs well with plain rice as well as roti. Here are some serving suggestions to make your meal even more delightful.
- You can serve this with ghee rice, jeera rice, basanti pulao or paneer peas pulao.
- Any Indian flatbread, such as naan or paratha, is a great way to eat chicken rezala.
- For a refreshing and balanced meal, Chicken Rezala can be served alongside raita or a selection of salads.
- Pair this exotic chicken curry with a glass of lassi, which complements the richness of the dish beautifully. For a refreshing twist, a masala nimbu pani can provide a zesty and cooling contrast to balance the spices perfectly.
Top tips
- Marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat. For an even better result, you can marinate it overnight in the refrigerator.
- I would recommend bone-in chicken pieces (preferably drumsticks, thighs) for this recipe of chicken rezala. The bones release more flavor into the gravy, making it more aromatic. However, you can also use boneless chicken pieces.
- White pepper powder is a key ingredient in rezala and gives it a distinct, subtle heat. If it is not available, you can use black pepper powder.
- Make sure to soak the poppy seeds and cashew nuts in warm water for some time. This will make it easier to grind them into a smooth paste, which is essential for the creamy texture of the gravy.
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Chicken Rezala
Materials
- 8-10 no Chicken Drumstick
- ½ cup Yogurt
- 1½ teaspoon Ginger Paste
- 1½ teaspoon Garlic Paste
- 8-10 nos Cashew
- 2 tablespoon Poppy Seeds
- ½ cup Onion Paste
- ¼ teaspoon Saffron
- 1-2 nos Green Chili
- 6-8 nos Black Peppercorn
- 1 inch Cinnamon
- 1-2 no Green Cardamom
- 1 no Black Cardamom
- 1-2 no Clove
- 2-3 no Dry Red Chili
- Salt to taste
- ½ teaspoon Sugar
- ¼ cup Vegetable Oil
- 1 teaspoon Ghee
- ¼ teaspoon Garam Masala Powder
- ½ teaspoon Pepper Powder
Instructions
- Wash and clean chicken drumsticks and take in a big bowl.
- Marinate chicken pieces with curd, ginger paste and garlic paste. Set aside for 30 minutes.
- Meanwhile, soak cashew nuts and poppy seeds in warm water for 10 minutes or so.
- After draining the water take cashew nuts, poopy seeds along with green chili in a blender and make a smooth paste. Keep aside.
- Now heat oil in a pan and add the whole spices like black peppercorn, green and black cardamom, cinnamon, clove and dried red chili.
- Once the oil turns aromatic add the marinated chicken in the oil.
- Cook for 4-5 minutes, stirring constantly. Add salt as per taste and mix well.
- Now add the remaining marinade to the pan along with cashew-poppy seed paste. Combine well.
- Next add garam masala powder, pepper powder and mix well.
- After that add onion paste and cook for few minutes and add 1 cup of water.
- Reduce the heat and cover the pan with a lid and allow to cook for 20-30 minutes on low flame. Keep stirring in between to avoid burning.
- Add few saffron strands at this stage. Check the seasoning and add sugar to balance the taste.
- When the chicken becomes tender and the gravy reaches the desired consistency, turn off the heat.
- Finally, add ghee on top and give a standing time of 5 mins. Chicken rezala is now ready to serve.
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