A royal Mughlai dish from Bengal, this chicken curry features tender chicken in a fragrant, creamy white gravy made from yogurt, cashews, and poppy seeds. Delicately spiced and finished with a hint of rose and kewra water.
Prep20 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 cup
510cal
48gprotein
18gcarbs
Ingredients
750 g Chicken (Bone-in, curry cut pieces)
1 cup Curd (Whisked until smooth)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
0.5 tsp White Pepper Powder
2 medium Onion (Peeled and roughly chopped for boiling)
12 pieces Cashews (Soaked in warm water for 15 minutes)
1 tbsp Poppy Seeds (Soaked in warm water for 15 minutes)
A fragrant and simple rice dish cooked with whole spices like cinnamon, cloves, and cardamom. This North Indian classic is the perfect subtle accompaniment to any rich curry or dal, letting the main dish shine.
Creamy, aromatic Murgir Rezala with fluffy Sada Pulao. A protein-packed, melt-in-mouth delight!
This bengali dish is perfect for dinner. With 853.36 calories and 54.24g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
2 tbsp Vegetable Oil
2 pieces Bay Leaf
1 inch Cinnamon Stick
4 pods Green Cardamom (Lightly crushed)
4 pieces Cloves
2 pieces Dried Red Chili (Whole)
1 tsp Sugar
1.5 tsp Salt (Adjust to taste, divided use)
0.25 tsp Mace Powder
0.25 tsp Nutmeg Powder (A small pinch)
2 pieces Green Chili (Slit lengthwise)
1 tsp Kewra Water
1 tsp Rose Water
1 cup Water (Warm)
Instructions
1
Prepare Pastes and Marinate Chicken
In a large bowl, combine the chicken pieces with whisked curd, ginger paste, garlic paste, 1 tsp salt, and white pepper powder. Mix well, cover, and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
While the chicken marinates, boil the chopped onions in water for 5-7 minutes until translucent and soft. Drain completely and blend into a very smooth paste.
Drain the soaked cashews and poppy seeds. Grind them together into a fine, smooth paste, adding a tablespoon of water if needed to help with blending.
2
Sauté Aromatics and Pastes
Heat 2 tbsp ghee and 2 tbsp oil in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaves, cinnamon stick, green cardamom, cloves, and dried red chilies. Sauté for 30-45 seconds until they release their aroma.
Add the boiled onion paste. Cook for 5-6 minutes, stirring frequently, until the raw smell is gone. It's crucial not to let the paste brown to maintain the white color of the gravy.
Add the cashew-poppy seed paste and cook for another 2-3 minutes, stirring continuously to prevent it from sticking to the bottom of the pan.
3
Cook the Chicken
Reduce the heat to low. Add the marinated chicken pieces to the pan, leaving the excess marinade in the bowl for now. Sauté the chicken for 4-5 minutes, turning the pieces to lightly seal them on all sides.
Pour in the leftover marinade. Increase the heat slightly and stir continuously for 2-3 minutes. This constant stirring prevents the curd from splitting.
4
Simmer the Rezala
Add 1 cup of warm water, the remaining 0.5 tsp salt, sugar, mace powder, nutmeg powder, and the slit green chilies. Stir everything together gently.
Bring the gravy to a gentle simmer. Cover the pan with a lid, reduce the heat to low, and let it cook for 20-25 minutes, or until the chicken is tender and the oil starts to separate at the edges.
Stir occasionally to ensure the gravy doesn't stick.
5
Finish and Serve
Once the chicken is cooked, turn off the heat. Stir in the kewra water, rose water, and the remaining 1 tbsp of ghee for a final touch of richness and aroma.
Let the Chicken Rezala rest, covered, for 10 minutes. This allows the flavors to meld beautifully.
Serve hot with naan, rumali roti, or a simple pulao.
4
Serving size: 1 cup
343cal
6gprotein
63gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice
2 tbsp Ghee (Use vegetable oil for a vegan option)
1 tsp Cumin Seeds
2 pc Bay Leaf
1 inch Cinnamon Stick
4 pc Cloves
3 pc Green Cardamom (lightly crushed)
6 pc Black Peppercorns
1 medium Onion (thinly sliced)
1.5 tsp Salt (or to taste)
3 cup Water
Instructions
1
Prepare the Rice
Place the basmati rice in a large bowl and rinse it under cold running water 3-4 times, or until the water runs clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in enough water to cover it by an inch. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve and set aside.
2
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Once the ghee is hot, add the cumin seeds and let them sizzle for a few seconds.
Add the bay leaves, cinnamon stick, cloves, crushed green cardamoms, and black peppercorns. Sauté for about 30-40 seconds until they become fragrant.
Add the thinly sliced onions and cook, stirring occasionally, for 5-6 minutes until they turn soft and light golden brown.
3
Cook the Pulao
Add the drained rice to the pot. Gently stir for 1 minute, ensuring the grains are well-coated with ghee and lightly toasted.
Pour in the water and add the salt. Give it a final gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
4
Simmer and Steam
For pot cooking: Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the water is absorbed. Do not open the lid during this time.
For pressure cooking: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat.
5
Rest and Serve
Once cooked, turn off the heat and let the pulao rest, covered, for at least 10 minutes. If using a pressure cooker, allow the pressure to release naturally.
After resting, open the lid and gently fluff the rice with a fork to separate the long, delicate grains.
Serve hot with your favorite dal, curry, or raita.
