Chicken Rezala Recipe

Chicken Rezala Recipe - Header - NetMarkers

Course – Main Course | Prep Time – 10 Minutes | Cook Time – 50 Minutes | Total Time – 1 Hour | Servings – 4 People | Calories – 564 kcal

It has a Mughlai origin and is a famous Bengali recipe. This chicken gravy is white in color, unlike other chicken curries. It has a very delicate flavor. It is a perfectly balanced dish, neither too sweet nor too spicy. It has a semi gravy texture that can be enjoyed with both rice and chapati. Mughlai dishes are rich, layered with several flavours and cooked for several hours.


  • 2 tbsp poppy seeds
  • 10-12 cashew nuts
  • 1 kg chicken curry cut
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 tbsp ghee
  • 2 tbsp oil
  • 1 cup yogurt
  • 2-inch cinnamon
  • 3-4 clove
  • 2 green cardamom
  • 2 black cardamom
  • 6-8 black pepper corns
  • 1 tbsp white pepper powder
  • 4-5 dry red chillies
  • Salt to taste
  • 1 tbsp garam masala powder
  • 1 tbsp red chilli powder
  • ½ cup onion paste
  • Kewra essence
  • 1 pinch saffron soaked in 1 tbsp milk

Instructions to cook

  • Soak poppy seeds and cashew nuts in warm water for 10 minutes
  • Make a smooth paste using blender
  • Marinate chicken by adding ginger paste, garlic paste and yoghurt in it and leave it for an hour
  • Heat ghee and oil in a pan
  • Add cloves, black pepper, cinnamon, green cardamom, black cardamom and dry red chillies when the ghee is hot
  • Fry for 20 seconds
  • Take marinated chicken pieces and fry them on full flame for 4-5 minutes
  • Add the remaining marinade, cashew nut and poppy seed paste, white pepper powder, red chilli powder, salt and garam masala powder in the pan
  • Add onion paste and 1 cup water to it
  • Cover the pan and cook for 40-50 minutes on low heat
  • Add ghee and kewra essence and mix them well
  • Use saffron soaked in milk to garnish

Relish the hot chicken rezala with rumali roti or rice.


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