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)
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Creamy, aromatic Chicken Rezala with soft Taftan – a soul-satisfying meal that feels like a warm hug.
This mughlai dish is perfect for breakfast. With 933.3 calories and 48.9g 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
420cal
9gprotein
58gcarbs
17gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
