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Discover the authentic Chicken Rezala recipe, a creamy Mughlai-style chicken curry made with yogurt, cashew, and aromatic spices. Learn how to make this rich and delicious dish that perfectly complements Polao, Paratha, or Naan.
Chicken Rezala Recipe
Introduction:
Chicken Rezala is a traditional Mughlai dish that originated in the royal kitchens of Bengal. It is known for its rich, creamy texture and mild yet aromatic flavor. The dish combines chicken with yogurt, ghee, cashew paste, and delicate spices, making it a perfect choice for special occasions and festive meals. Unlike spicy curries, Chicken Rezala has a smooth white gravy with a subtle fragrance of cardamom and kewra water.
Ingredients for Chicken Rezala (Serves 4 to 5 People):
1. Chicken – 1 kg, cleaned and cut into medium pieces
2. Yogurt – half cup
3. Onion – 3 large, thinly sliced
4. Ginger Paste – 1 tablespoon
5. Garlic Paste – 1 tablespoon
6. Cashew Nut Paste – 3 tablespoons
7. Poppy Seed Paste – 2 tablespoons
8. Green Chili – 4 to 5
9. Ghee – 4 tablespoons
10. Bay Leaf – 2
11. Cardamom – 3 pods
12. Cinnamon Stick – 1 small piece
13. Cloves – 3
14. White Pepper Powder – half teaspoon
15. Salt – as needed
16. Sugar – half teaspoon
17. Kewra Water – half teaspoon
18. Milk – half cup
Preparation Steps:
Step 1: Wash and clean the chicken pieces thoroughly.
Step 2: Marinate the chicken with yogurt, ginger paste, garlic paste, salt, and white pepper powder. Let it rest for at least two hours for best flavor.
Step 3: Heat ghee in a deep pan. Add bay leaves, cardamom, cinnamon, and cloves. Allow them to release aroma.
Step 4: Add the marinated chicken to the pan and cook on medium heat until the chicken changes color.
Step 5: Add cashew paste and poppy seed paste. Mix well and cook for several minutes.
Step 6: Pour in milk and cook on low heat until the chicken becomes tender and the gravy thickens.
Step 7: Add green chilies and a little sugar to balance the flavor.
Step 8: Finally, sprinkle kewra water and mix gently. Turn off the heat and let it rest for a few minutes.
Serving Suggestion:
Serve hot Chicken Rezala with Polao, Paratha, Naan, or Basmati Rice. Garnish with fried onions and a few drops of ghee for extra aroma.
Frequently Asked Questions (FAQs):
1. What makes Chicken Rezala different from other chicken curries?
Chicken Rezala has a white, creamy gravy made from yogurt, cashew, and poppy seeds instead of spicy red masala.
2. Can I use boneless chicken for Rezala?
Yes, you can use boneless chicken, but bone-in chicken adds more flavor to the dish.
3. What is the role of kewra water in Chicken Rezala?
Kewra water adds a royal, floral aroma that enhances the Mughlai flavor of the dish.
4. Can I prepare Chicken Rezala without poppy seeds?
Yes, if poppy seeds are not available, you can use more cashew paste to maintain the creamy texture.
5. What is the best side dish to serve with Chicken Rezala?
Chicken Rezala goes best with Polao, Naan, or soft Paratha.
Conclusion:
Chicken Rezala is a perfect example of the rich culinary heritage of Bengal and Mughlai cuisine. The delicate blend of spices, yogurt, and nuts gives it a royal taste that makes it stand out from regular chicken curries. Prepare this classic recipe at home and enjoy a dish fit for kings and queens.
