Chicken Rezala is a delicious and flavourful chicken curry which features succulent chicken marinated in yogurt, whole spices, cashew and aromatics.
Born in the kitchens of the majestic Mughal Empire in Bengal, Rezala is a testament to royal gastronomy.
While Chicken Rezala recipe is uncomplicated, it calls for a mindful approach to cooking.
Chicken marinated and cooked gently lends a dish that stokes every palate.
You may also like: Indian chicken curry, kadai chicken, fish curry, Mangalore prawn curry, Goan prawn curry .
This delicious chicken stew is a nice variation that you can try. You can also try these delicious black pepper chicken and hamburger casserole.
How Did Chicken Rezala Originate?
Chicken Rezala found its roots in the rich culinary tapestry of the Indian subcontinent, specifically in the Bengali region.
When Mughal emperors were banished to Bengal, this dish originated in the royal kitchens.
Chicken Rezala showcases the sublime amalgamation of robust flavors and mild undertones, characteristic of this rich culinary tradition.
If you like pies, then do try this double crust chicken pot pie for a different taste.
Ingredients
Chicken: The star ingredient of the dish. I have used bone-in whole chicken here.
Yogurt (Curd): It acts as a tenderizer and marinade base for the chicken.
Ghee (Clarified Butter): Lends a rich flavor and a beautiful sheen to the dish, enhancing its taste and visual appeal.
Whole Spices: Green Cardamom, Cloves, Cinnamon, Bay leaves, Peppercorns and dry red chillies provide a nice hint of spice to the dish.
Garlic and Ginger Paste: The aromatics provide a delicious flavor to the curry.
Green chilli paste: For the subtle heat, this is important.
Poppy Seeds and Cashews: Ground into a paste, they give the dish a luxurious thickness and a nutty flavor.
Kewra Water: An aromatic water, Kewra imparts a floral note, a distinctive feature of Chicken Rezala. Remember to use very little or it can be overpowering.
Saffron Strands: For its signature luxurious colour and taste.
Instructions to Make Chicken Rezala
Take 2 lb. Or 1 Kg. chicken. Wash and dry. Take large and similar-sized pieces. You can use only drumsticks or thighs as well.
To the chicken pieces add 1 cup homemade curd or Greek yogurt. Here's how to make thick homemade curd.
Add 3 tsp. ginger garlic paste and 1 tsp. green chilli paste. If you don’t like much heat, you can skip this.
Add ½ tsp. White pepper powder, 2 tsp. ghee and salt.
Marinate chicken in this marinade for about 1 hour. You can leave it longer for better infusion of flavours.
Soak 12 cashews and poppy seeds in 1 tbsp. of warm water for 15 minutes.
In a blender, make their paste till smooth. Keep aside.
You can also add 1 tsp. melon seeds for more creaminess. If you can’t find poppy seeds, skip them and use melon seeds in their place.
Making the Curry
In a thick-bottomed pot, heat 2 tbsp. ghee and add the whole spices: green cardamom, cinnamon, clove, peppercorn and dried red chillies with bay leaves.
This time I had run out of bay leaves so I made do without them.
Saute them until they release their aroma. Takes about 1 minute.
Make a paste of 1 large onion and add to the oil.
Cook on medium heat till the onion paste is browned. It takes about 6 minutes.
Alternatively, you could sauté chopped onions in a separate pan.
Blend sauteed onions to make a paste when they are browned.
That paste can be added directly to the curry.
Now add the marinated chicken along with the marinade to the pan.
Cook the chicken on low heat for about 10 minutes.
Remember to open the lid and stir once or twice to avoid it from sticking to the bottom.
After 10 minutes open the lid and add poppy seeds and cashew paste.
Mix well. Put the lid back and cook on low flame for another 10-15 minutes till the chicken gets tender.
Add fried onion paste and cook for a couple of minutes.
Add 1 tsp. garam masala.
As a final touch, add about 10 strands of saffron along with ½ tsp. Of Kewra water.
You can add half cup of water more, if you want more curry.
Cook for a minute more and serve hot with rotis, puris, parathas or boiled rice.
Enjoy this delectable Chicken Rezala curry for a tasty meal.
Variations to Chicken Rezala
While the traditional recipe holds its own charm, Chicken Rezala can be creatively adapted to suit varying palates.
For instance, one could experiment with different kinds of meat, like mutton or fish.
Vegetarians could substitute chicken with paneer or tofu.
Spices and aromatics can be adjusted to cater to individual preferences, creating a truly bespoke dining experience.
If you want your chicken rezala to be creamier, you can use some cream in the end to garnish it.
Serving Suggestions
Chicken Rezala pairs splendidly with both rice and breads.
Serve it with fragrant Basmati rice, naan, puris or biryani to make a hearty meal.
Accompany it with a side of raita and a cucumber radish salad.
Expert Tips
1. When marinating the chicken, allow it to marinate at least for an hour for flavours to permeate into the chicken, making it tender and delicious.
2. While cooking, cook on low to medium heat to gently cook the chicken. If you cook for too long, then the chicken gets stringy or overcooked.
3. When it comes to the paste of poppy seeds and cashews, remember to soak them in warm water before grinding.
This ensures a smoother, creamier texture that blends seamlessly into the dish.
4. While using Kewra water, be cautious. A little goes a long way, so sprinkle judiciously to avoid overpowering the dish.
5. You can use other nuts like almond or seeds like melon seeds, sesame seeds to make the curry richer and more nutritious.
6. Bone-in chicken pieces lend more flavour to this curry. But, if you want, you can use boneless thighs or breast.
They will cook much faster so accordingly adjust cooking times.
FAQs
Absolutely! While chicken is traditionally used in the recipe, you can replace it with mutton, fish, or even paneer for a vegetarian version.
Yes, you can. Kewra water adds a unique aroma to the dish, but if it's not available, you can omit it. The dish will still be flavorful.
Ghee adds a distinct, nutty flavor to the dish, but if it's not readily available, you can use butter or oil as a substitute.
This dish is already mild. To make the dish even less spicy, you can reduce the amount of peppercorns and green chilies used in the recipe.
Yes, you can prepare the dish ahead of time. Just reheat it gently before serving.
Yes, Chicken Rezala freezes well. Store it in an airtight container and it can be frozen for up to a month. Thaw and reheat thoroughly before serving.
For best results, marinate the chicken for at least 1 hour. However, if time permits, an overnight marination would result in a more flavorful dish.
Yes, Chicken Rezala is a gluten-free dish.
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Chicken Rezala
Equipment
- Skillet
Ingredients
- 1 Kg. Chicken or 2 lb.
- 1 cup Greek yogurt or curd
- 12 cashews
- 2 tsp. Poppy seeds
- 1 tsp. Green chilli paste
- ½ tsp. White pepper powder
- 1 tsp. Garam masala
- 3 tsp. Ginger garlic paste
Whole Spices
- 5 cloves
- 2 cinnamon
- 12 peppercorns
- 4 dry red chillies
- 4 green cardamom
- 3 tbsp. ghee or clarified butter
- Salt
Garnish
- Saffron strands
- ½ tsp. Kewra water
Instructions
- Take 2 lb. Or 1 Kg. chicken. Wash and dry. Take large and similar-sized pieces. You can use only drumsticks or thighs as well.
- To the chicken pieces add 1 cup homemade curd or Greek yogurt. Here's how to make thick homemade curd.
- Add 3 tsp. ginger garlic paste and 1 tsp. green chilli paste. If you don’t like much heat, you can skip this.
- Add ½ tsp. White pepper powder, 2 tsp. ghee and salt.
- Marinate chicken in this marinade for about 1 hour. You can leave it longer for better infusion of flavours.
- Soak 12 cashews and poppy seeds in 1 tbsp. of warm water for 15 minutes.
- In a blender, make their paste till smooth. Keep aside.
- You can also add 1 tsp. melon seeds for more creaminess. If you can’t find poppy seeds, skip them and use melon seeds in their place.
Making the Curry
- In a thick-bottomed pot, heat 2 tbsp. ghee and add the whole spices: green cardamom, cinnamon, clove, peppercorn and dried red chillies with bay leaves.
- This time I had run out of bay leaves so I made do without them.
- Saute them until they release their aroma. Takes about 1 minute.
- Make a paste of 1 large onion and add to the oil. Cook on medium heat till the onion paste is browned. It takes about 6 minutes.
- Alternatively, you could sauté chopped onions in a separate pan and make the paste when they are browned. That paste can be added directly to the curry.
- Now add the marinated chicken along with the marinade to the pan. Cook the chicken on low heat for about 10 minutes.
- Remember to open the lid and stir once or twice to avoid it from sticking to the bottom.
- After 10 minutes open the lid and add poppy seeds and cashew paste.
- Mix well. Put the lid back and cook on low flame for another 10-15 minutes till the chicken gets tender.
- Add 1 tsp. garam masala.
- As a final touch, add about 10 strands of saffron along with ½ tsp. Of Kewra water.
- You can add half cup of water more, if you want more curry.
- Cook for a minute more and serve hot with rotis, puris, parathas or boiled rice. Enjoy this delectable Chicken Rezala curry for a tasty meal.
Video
Notes
2. While cooking, cook on low to medium heat to gently cook the chicken. If you cook for too long, then the chicken gets stringy or overcooked.
3. When it comes to the paste of poppy seeds and cashews, remember to soak them in warm water before grinding.
This ensures a smoother, creamier texture that blends seamlessly into the dish.
4. While using Kewra water, be cautious. A little goes a long way, so sprinkle judiciously to avoid overpowering the dish.
5. You can use other nuts like almond or seeds like melon seeds, sesame seeds to make the curry richer and more nutritious.
6. Bone-in chicken pieces lend more flavour to this curry. But, if you want, you can use boneless thighs or breast.
They will cook much faster so accordingly adjust cooking times.
Nutrition
If you liked this recipe, leave a star * rating. Thanks.
Sangeetha says
Oh, my taste buds are tingling just reading about Chicken Rezala! The combination of yogurt, spices, cashews, and aromatics sounds absolutely mouthwatering. I can imagine the flavors melding together to create a rich and flavorful curry. Gonna try soon
Rachna says
Thanks Sangeetha. Hope you like it.
Michelle says
This is such a creamy and flavorful curry. The chicken was perfectly tender and delicious.
Rachna says
Thanks Michelle. Glad you liked it.
Kim says
This looks delicious! I love the combination of spices and flavors you used. Putting the ingredients on the grocery list.
Rachna says
Awesome! Thanks, Kim.
Casey says
You're absolutely right about the yogurt making the chicken more tender, and it really makes the dish creamier, too!
Rachna says
Thank you so much, Casey.
Chenee says
We had this the other night with potatoes and it was absolutely delicious. Thanks so much for sharing!
Rachna says
Thank you! Glad you enjoyed it.