A royal Bengali delicacy with Mughlai roots. This fragrant white curry features tender chicken in a creamy, tangy yogurt and cashew gravy, delicately scented with rose and kewra water. It's mildly spiced and utterly delicious.
Prep20 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 serving
514cal
40gprotein
15gcarbs
Ingredients
750 g Chicken (bone-in, curry cut)
1 cup Curd (full-fat, whisked until smooth)
2 medium Onion (peeled and quartered)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
15 whole Cashew Nuts (soaked in warm water for 20 minutes)
1 tbsp Poppy Seeds (soaked in warm water for 20 minutes)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Creamy, aromatic Chicken Rezala with fluffy naan - a protein-packed, soul-satisfying treat!
This indian dish is perfect for lunch. With 964.5699999999999 calories and 49.39g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
1 whole
Bay Leaf
1 inch piece Cinnamon Stick
4 pods Green Cardamom (lightly crushed)
4 whole Cloves
2 whole Dried Red Chilli
4 whole Green Chilli (slit lengthwise)
0.5 tsp White Pepper Powder
1.5 tsp Salt (or to taste)
1 tsp Sugar
1 tsp Kewra Water
1 tsp Rose Water
0.25 tsp Mace Powder
0.25 tsp Nutmeg Powder
1.5 cup Water (divided for boiling and gravy)
Instructions
1
Prepare the Pastes
In a small pot, add the quartered onions and 1 cup of water. Boil for 10-12 minutes until the onions are soft and translucent. Drain the water and let the onions cool completely.
Transfer the cooled boiled onions to a blender and blend into a very smooth paste. Set aside.
Drain the soaked cashew nuts and poppy seeds. Add them to the blender with 2-3 tablespoons of water and grind to a fine, creamy paste. Set aside.
2
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces, whisked curd, ginger paste, garlic paste, white pepper powder, and 1 teaspoon of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for best results.
3
Sauté Aromatics and Cook Gravy Base
Heat ghee and vegetable oil together in a heavy-bottomed pan or kadai over medium heat.
Once hot, add the whole spices: bay leaf, cinnamon stick, green cardamoms, cloves, and dried red chilies. Sauté for 30-40 seconds until they become fragrant.
Add the boiled onion paste to the pan. Cook for 5-6 minutes, stirring continuously. It's crucial not to let the paste brown to maintain the white color of the gravy.
4
Cook the Chicken
Add the marinated chicken along with the entire marinade into the pan.
Increase the heat to medium-high and cook for 7-8 minutes, stirring occasionally, until the chicken is seared and the raw smell of the yogurt disappears.
Reduce the heat to low, cover the pan with a lid, and let the chicken simmer for 15-20 minutes. The chicken will cook in its own juices and the yogurt. Stir once or twice to prevent sticking.
5
Finish the Rezala
Uncover the pan and check if the chicken is tender. Stir in the cashew-poppy seed paste, sugar, and the remaining 0.5 teaspoon of salt.
Mix well and cook for another 5-7 minutes on low heat, until the gravy thickens and you see a slight sheen of oil on the surface.
Add the slit green chilies. If the gravy is too thick for your liking, add up to 1/2 cup of warm water and simmer for 2 more minutes.
Turn off the heat. Add the mace powder, nutmeg powder, kewra water, and rose water. Give it a final gentle stir.
Let the Chicken Rezala rest, covered, for 5-10 minutes before serving to allow the flavors to meld.
4
Serving size: 1 serving
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.