Chicken Rezala
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.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Pastes
- b.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.
- c.Transfer the cooled boiled onions to a blender and blend into a very smooth paste. Set aside.
- d.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
Step 2
- a.Marinate the Chicken
- b.In a large mixing bowl, combine the chicken pieces, whisked curd, ginger paste, garlic paste, white pepper powder, and 1 teaspoon of salt.
- c.Mix thoroughly to ensure each piece of chicken is well-coated.
- d.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
Step 3
- a.Sauté Aromatics and Cook Gravy Base
- b.Heat ghee and vegetable oil together in a heavy-bottomed pan or kadai over medium heat.
- c.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.
- d.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
Step 4
- a.Cook the Chicken
- b.Add the marinated chicken along with the entire marinade into the pan.
- c.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.
- d.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
Step 5
- a.Finish the Rezala
- b.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.
- c.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.
- d.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.
- e.Turn off the heat. Add the mace powder, nutmeg powder, kewra water, and rose water. Give it a final gentle stir.
- f.Let the Chicken Rezala rest, covered, for 5-10 minutes before serving to allow the flavors to meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the whitest gravy, use white pepper instead of black pepper and ensure the boiled onion paste does not brown at all.
- 2Whisk the curd thoroughly before adding it to the marinade to prevent it from splitting when heated.
- 3Using bone-in chicken pieces adds more flavor and depth to the gravy compared to boneless chicken.
- 4Cook the cashew and yogurt-based gravy on low heat to prevent it from catching at the bottom of the pan and curdling.
- 5Always add the aromatic waters (kewra and rose) after turning off the heat to preserve their delicate fragrance.
- 6For an even richer, more royal finish, you can stir in a tablespoon of fresh cream along with the aromatic waters at the end.
Adapt it for your goals.
Mutton Rezala
Replace the chicken with 750g of mutton pieces. The cooking time will need to be increased significantly. It's best to pressure cook the mutton first until it's 80% tender before adding it to the gravy.
Paneer RezalaPaneer Rezala
For a vegetarian version, use 400g of paneer cubes. Lightly pan-fry the paneer until golden and add it to the gravy during the last 5-7 minutes of cooking to prevent it from becoming chewy.
Nut Free VersionNut-Free Version
If you have a nut allergy, you can skip the cashews and increase the poppy seeds to 3 tablespoons, or use 3 tablespoons of melon seeds (magaz) to achieve a similar creamy texture.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein source, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Supports Bone Health
The combination of protein from chicken and calcium from the generous amount of yogurt used in the gravy contributes to maintaining strong and healthy bones.
Provides Healthy Fats
Cashew nuts and ghee are sources of monounsaturated fats, which are beneficial for heart health and provide sustained energy when consumed in moderation.
Rich in Probiotics
The use of curd (yogurt) provides beneficial probiotics that can help improve gut health and aid in digestion.
Frequently asked questions
One serving of Chicken Rezala contains approximately 480-550 calories, depending on the cut of chicken used and the amount of ghee and oil. This estimate is for a serving size of about 310 grams.