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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
Prepare the Pastes
Marinate the Chicken
Sauté Aromatics and Cook Gravy Base
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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.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 481.83 calories per serving with 48.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Finish the 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.
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.
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.
Chicken is a high-quality lean protein source, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
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.
Cashew nuts and ghee are sources of monounsaturated fats, which are beneficial for heart health and provide sustained energy when consumed in moderation.
The use of curd (yogurt) provides beneficial probiotics that can help improve gut health and aid in digestion.
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.
Chicken Rezala is a good source of protein from chicken and calcium from yogurt. However, it is also rich in fats due to the use of ghee, oil, and nuts, making it a calorie-dense dish. It can be enjoyed as part of a balanced diet in moderation.
The signature white color is achieved by using boiled onion paste instead of fried brown onions, white pepper powder instead of red chili or black pepper, and being careful not to brown any ingredients during the cooking process.
Yes, you can. If you don't have poppy seeds, you can simply increase the quantity of cashew nuts to about 20-22 pieces to get the desired creamy consistency for the gravy.
Store leftover Chicken Rezala in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water or milk if the gravy has thickened too much. Avoid microwaving as it can cause the yogurt-based gravy to split.
Chicken Rezala pairs beautifully with Indian breads like Naan, Rumali Roti, or Sheermal. It also goes well with fragrant rice dishes like a simple Pulao or steamed Basmati rice.