Chicken rezala recipe | Murgh rezala | Chicken rezala curry
Chicken rezala is a Bengali dish and has its origins in mughalai cuisine. Chicken is marinated with spices and curd and cooked with onion paste, cashew paste, and other spices. This dish has a creamy, rich, mildly spicy white-colored curry. It is fairy easy to make.
Similar main course recipes:
- Chicken Kofta Kebab
- White Gravy Chicken Recipe
- Kali mirch chicken
- Malai chicken tikka
- Reshmi chicken
Chicken rezala recipe | Murgh rezala | Chicken rezala curry
Chicken rezala curry is a very delicious dish and a part of Bengali cuisine. It is a creamy, rich, slightly sweet, and mildly spicy dish. It uses curd, which gives it a sour and tangy taste.
Ingredients
For marinating:
- 600 gm chicken
- ½ cup curd
- ½ tsp white pepper powder
- 1½ tbsp ginger garlic paste
- 1 tsp salt
- 1 tbsp ghee (clarified butter) melted
For gravy
- 4 tbsp ghee
- 1 bay leaf
- 1 inch of cinnamon
- 2 cloves
- 3 green cardamoms
- 1 black cardamom
- 1 blade of mace
- 1 small piece of nutmeg
- 5-6 black pepper whole
- 2 dry red chilies
- ½ cup onion paste
- 12 cashews
- 1 tbsp poppy seeds
- 3 green chilies
- 1 tsp kewra water
- ½ tsp sugar
- 14-15 saffron strands
Instructions
- Take 600 gm chicken in a mixing bowl. Add the marination ingredients and mix well with the chicken. Let it marinate for 1 hr.
- Soak 12 cashews and 1 tbsp poppy seeds in warm water for 10 min. In a mixing jar, add the soaked cashews, poppy seeds, 3 green chilies, and 2-3 tbsp water. Blend until smooth.
- Heat 4 tbsp ghee in a kadai on medium heat. Add 1 bay leaf, 1 inch of cinnamon, 2 cloves, 3 green cardamoms, and 1 black cardamom. Then add a small piece of mace, a small piece of nutmeg, 5-6 whole black peppers, and 2 dry red chilies. Fry for 15 seconds.
- Add ½ cup onion paste, stir well and fry for 3-4 min on low heat. Then add the marinated chicken and mix well with the onion paste. Stir occasionally and cook for 5 min.
- Cover with a lid and cook for another 10 min. Now remove the lid and stir everything well.
- Next, add cashew paste and mix well. Add ¼ cup water and give it a good mix. Cover with the lid again and cook for 20 min.
- Add 1 tsp kewra water, ½ tsp sugar, and 5-6 saffron strands. Mix well and cook for 2 min. Turn off the heat.
- Garnish with 7-8 saffron strands and serve with roti or naan.
Notes
- You can use boneless chicken pieces for this recipe.
- Make sure soaked poppy seeds and cashews reach room temperature before blending them in a jar.
- I have used kewra water. If you are using kewra essence, then use 2-3 drops only . The essence usually has a strong taste and aroma.
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