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.


Best chicken rezala curry garnished with red chili, served hot in a black plate on table top, by
Tasty Chicken Rezala Curry by Homemakerjob

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Tasty chicken rezala curry garnished with red chili, served hot in a black plate on table top, by

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.
Prep Time 15 minutes
Cook Time 45 minutes
Marination Time 1 hour
Total Time 2 hours
Course Main Course
Cuisine bengali, Indian
Servings 3 people


For marinating:

  • 600 gm chicken
  • ½ cup curd
  • ½ tsp white pepper powder
  • 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


  • 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.


  • 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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