Bengali Chicken Rezala
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.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare Pastes and Marinate Chicken
- b.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.
- c.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.
- d.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
Step 2
- a.Sauté Aromatics and Pastes
- b.Heat 2 tbsp ghee and 2 tbsp oil in a heavy-bottomed pan or kadai over medium heat.
- c.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.
- d.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.
- e.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
Step 3
- a.Cook the Chicken
- b.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.
- c.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
Step 4
- a.Simmer the Rezala
- b.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.
- c.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.
- d.Stir occasionally to ensure the gravy doesn't stick.
- 5
Step 5
- a.Finish and Serve
- b.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.
- c.Let the Chicken Rezala rest, covered, for 10 minutes. This allows the flavors to meld beautifully.
- d.Serve hot with naan, rumali roti, or a simple pulao.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using boiled onion paste is the secret to achieving the signature white color of the gravy. Do not fry the onions.
- 2Always add the yogurt marinade on low heat while stirring continuously to prevent it from splitting or curdling.
- 3Avoid using turmeric or red chili powder, as they will alter the traditional white color of the dish.
- 4Kewra and rose water are essential for the authentic Mughlai fragrance; try not to skip them.
- 5For a richer gravy, you can add a tablespoon of fresh cream or khoya (mawa) at the end.
- 6This dish tastes even better the next day as the flavors deepen overnight.
Adapt it for your goals.
Mutton Rezala
Replace chicken with 750g of mutton pieces. The cooking time will need to be increased significantly, and it's best to pressure cook the mutton first until it's about 80% done before adding it to the gravy.
Paneer RezalaPaneer Rezala
For a vegetarian version, use 400g of paneer cubes. Lightly pan-fry the paneer cubes before adding them to the gravy. Add them during the last 5-7 minutes of simmering to prevent them from becoming chewy.
Nut Free VersionNut-Free Version
If you have a nut allergy, you can replace the cashews with an equal amount of char magaz (melon seeds) to achieve a similar creamy texture.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Promotes Gut Health
The use of curd (yogurt) provides beneficial probiotics, which help maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Provides Healthy Fats
Cashews are a good source of monounsaturated fats, which are beneficial for heart health. They also provide essential minerals like magnesium and copper.
Rich in Aromatic Spices
Spices like cardamom, cloves, and cinnamon are not just for flavor; they contain antioxidants that can help combat oxidative stress in the body.
Frequently asked questions
One serving of Bengali Chicken Rezala contains approximately 590-620 calories, primarily from the chicken, ghee, oil, and nuts. The exact count can vary based on the fat content of the chicken and curd used.