Chicken Rezala Recipe

Chicken Rezala Recipe (NON- VEG RECIPE)

Chicken Rezala is a very famous Bengali recipe that has a Mughlai Origin. Quintessentially, it is a chicken gravy that is white, unlike other chicken curry dishes, and is extremely flavorful with very delicate flavors. So, here is how to make it.

You can either use a coffee grinder to make this paste or make a slightly more amount and freeze the remaining for later use. Traditionally, red chili powder was not added to the Rezala Gravy.

Ingredients:

• 500 gm chicken

• 1 tablespoon ginger paste

• 2 tablespoon cashews

• 4 dry red chili

• 4 green cardamom

• 1 dash nutmeg powder

• 4 tablespoon mustard oil

• 5 tablespoon yogurt (curd)

• 1 tablespoon garlic paste

• 1 teaspoon poppy seeds

• 3 black cardamom

• 3 clove

• 1 teaspoon black pepper

• salt as required

Recipe:

• Step 1 Marinate the chicken

           Start by washing the chicken through with fresh water and pat it dry. Keep it in a bowl and add ginger garlic paste, along with cashew and poppy seeds powder to the bowl. Whisk the yogurt, pour it in, and add the red chili powder, pepper, salt, nutmeg powder, and massage all of this into the chicken. Keep in the refrigerator for 2 hours.

• Step 2 Prepare the curry

           Now, add some oil to a pan and add the whole spices to it. Roast them until it becomes fragrant. Now add the chicken and let it cook in the oil for 3-4 minutes on all sides. Add the remaining marinade over it and cook for 2 more minutes.

• Step 3 Simmer and serve!

          At this point, add some of the cashew and poppy seeds powder along with 1 cup of water. Let it cook for 10 minutes on low flame and serve!

Notes

Traditionally, red chili powder was not added to the Rezala Gravy. But I like the taste and color it gives to this curry. You can choose to skip it. You can add green chili paste instead.

This Rezala Curry was traditionally made with Mutton. But I like to make it with chicken and sometimes with eggs even.

You can increase or decrease the amount of gravy as per your preference. This recipe makes a curry that is medium thick or latpati as we call it.