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    Home » Indian » Curry

    Chicken Rezala Recipe

    By Rachna Published: May 30, 2023 · Modified: Oct 28, 2024 10 Comments

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    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.

    Chicken rezala curry in a bowl

    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.

    Close up of Chicken rezala curry with saffron strands served in a white bowl

    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.

    Ingredients for chicken rezala in a frame: bone-in chicken pieces, ghee, saffron, cashews, poppy seeds, whole spices, kewra water, spices, yogurt, ginger garlic paste and green chilli paste.

    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.

    Chicken pieces marinated in yogurt, spices and ghee.

    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.

    Cashews and poppy seeds soaked in warm water.
    Cashew and poppy seeds paste in blender

    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.  

    Whole spices sauteed in ghee in a wok

    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.

    1 onion being sauteed in a pan

    Blend sauteed onions to make a paste when they are browned.

    Sauteed onions in a pan.

    That paste can be added directly to the curry.

    Sauteed onions in blender jar
    Sauteed onions blended in a blender jar.

    Now add the marinated chicken along with the marinade to the pan.

    Cook the chicken on low heat for about 10 minutes. 

    Chicken with marinade being sauteed in ghee infused with whole spices.

    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.

    Cashew and poppy seeds paste added to sauteed chicken.

    Mix well. Put the lid back and cook on low flame for another 10-15 minutes till the chicken gets tender. 

    Chicken curry being cooked with lid on.

    Add fried onion paste and cook for a couple of minutes.

    Fried onion paste being added to chicken curry.

    Add 1 tsp. garam masala.

    Garam masala, saffron strands and kewra water added to the chicken curry.

    As a final touch, add about 10 strands of saffron along with ½ tsp. Of Kewra water.

    Chicken rezala curry ready to serve in a wok.

    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.

    Chicken rezala curry with saffron strands served in a white bowl

    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

    1. Can I substitute chicken with other proteins in the Chicken Rezala recipe?

    Absolutely! While chicken is traditionally used in the recipe, you can replace it with mutton, fish, or even paneer for a vegetarian version.

    2. Can I make Chicken Rezala without Kewra water?

    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.

    3. Can I use regular butter instead of ghee?

    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.

    4. Is there a way to reduce the heat in Chicken Rezala?

    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.

    5. Can I prepare Chicken Rezala ahead of time?

    Yes, you can prepare the dish ahead of time. Just reheat it gently before serving.

    6. Can Chicken Rezala be frozen?

    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.

    7. How long should I marinate the chicken for Chicken Rezala?

    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.

    8. Is Chicken Rezala gluten-free?

    Yes, Chicken Rezala is a gluten-free dish.

    Here’s the recipe card:

    📖 Recipe Card

    Delicious Chicken Rezala curry served in a white bowl

    Chicken Rezala

    Rachna Parmar
    This easy and delicious chicken rezala recipe is a mild and delicious white chicken curry that is made rich using nuts, seeds and yogurt. Try this for a delightful meal.
    5 from 53 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 5 minutes mins
    Cook Time 31 minutes mins
    Marination time 1 hour hr
    Total Time 1 hour hr 36 minutes mins
    Course Main Course | Curry
    Cuisine Indian
    Servings 6
    Calories 485 kcal

    Equipment

    • 1 Chef's knife
    • 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

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    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

    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.

    Nutrition

    Calories: 485kcalCarbohydrates: 6gProtein: 36gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 146mgSodium: 135mgPotassium: 427mgFiber: 2gSugar: 2gVitamin A: 328IUVitamin C: 3mgCalcium: 102mgIron: 2mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
    Check out our Food videos Subscribe to our Food channel for recipe videos

    If you liked this recipe, leave a star * rating. Thanks.

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    Reader Interactions

    Comments

    1. Sangeetha says

      May 30, 2023 at 2:28 pm

      5 stars
      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

      Reply
      • Rachna says

        June 01, 2023 at 11:03 am

        Thanks Sangeetha. Hope you like it.

        Reply
    2. Michelle says

      May 30, 2023 at 3:32 pm

      5 stars
      This is such a creamy and flavorful curry. The chicken was perfectly tender and delicious.

      Reply
      • Rachna says

        June 01, 2023 at 11:03 am

        Thanks Michelle. Glad you liked it.

        Reply
    3. Kim says

      May 30, 2023 at 4:02 pm

      5 stars
      This looks delicious! I love the combination of spices and flavors you used. Putting the ingredients on the grocery list.

      Reply
      • Rachna says

        June 01, 2023 at 11:03 am

        Awesome! Thanks, Kim.

        Reply
    4. Casey says

      May 30, 2023 at 4:03 pm

      5 stars
      You're absolutely right about the yogurt making the chicken more tender, and it really makes the dish creamier, too!

      Reply
      • Rachna says

        June 01, 2023 at 11:03 am

        Thank you so much, Casey.

        Reply
    5. Chenee says

      May 30, 2023 at 4:08 pm

      5 stars
      We had this the other night with potatoes and it was absolutely delicious. Thanks so much for sharing!

      Reply
      • Rachna says

        June 01, 2023 at 11:02 am

        Thank you! Glad you enjoyed it.

        Reply
    5 from 53 votes (48 ratings without comment)

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