Bengali Chicken Rezala Recipe

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Bengali Chicken Rezala Recipe

Bengali Chicken Rezala Recipe

When I came across this Bengali Chicken Rezala Recipe, it reminded me very much of Mughlai cuisine. Later I learnt that it is indeed the Nawabi inspiration in Bengali cuisine. It is usually cooked on special occasions as it is a “Rich” dish. But it can be cooked for dinner any day. I don’t eat chicken but believe me for saying so myself, the aroma is tantalizing!

Succulent pieces of Chicken on bone drowned an aromatic gravy with different ingredients. As is known Mughlai cuisine is a rich cuisine patronised by the nawabs. It is best cooked on a slow charcoal fire but that isn’t possible these days. The next best alternative is the slow cooker and the Dhungar method of smoking.

What is Bengali Chicken Rezala Recipe?

Chicken Rezala has an impeccable balance of spices and flavours. The creamy gravy goes well with steamed rice or roti. The bowl was polished off and there were demands of once more! As usual, I have tweaked the recipe according to my cooking. The dry red chillies and pepper are enough to spice actually but I added chilli powder for that spicy punch.

The name itself sounds royal, doesn’t it? The whole spices, saffron, cashew and poppy seeds, onion paste, ginger and garlic give it the “rich” tag.

You may like similar white gravy recipes like my favourite Chicken Stew Chicken a la King Easy Creamy Chicken or the fiery Chettinad Chicken

INGREDIENTS

1 kg of chicken with bone

10 Cashew nuts

2 tbsp Poppy seeds

2 tbsp Oil

1 cup Yogurt

3 tbsp Ghee

1 tbsp Ginger& Garlic paste

4 Clove

2 Green cardamom

8 Black pepper corns

2 inch Cinnamon

3 Black cardamom

1 tsp Garam masala powder

1/2 cup Onion paste

1 tsp Red chilli powder

4 Dry red chilies

Salt to taste

1 tbsp Ghee

Few chopped fresh coriander leaves

 

1 pinch Saffron Soaked in 1 tbsp milk

METHOD

 Chicken Rezala marinade and saffron
Bengali Chicken Rezala Recipe

Firstly, soak the cashew nuts and poppy seeds in warm water for 10 minutes. Then make a smooth paste in a blender.

Next, marinate the chicken with ginger-garlic paste and yogurt in a bowl. Keep aside for an hour.

Chicken Rezala cooking process
Bengali Chicken Rezala Recipe

In a wok, heat ghee and oil. Once it is hot, add cloves, black peppercorns, cinnamon, green cardamom, black cardamom and dry red chilies.

Sauté till the aroma floats in the air.

Now add the chicken pieces from the marinade and sauté for 4-5 minutes.

Subsequently, add the remaining marinade, cashew nut and poppy seeds paste, white pepper powder, salt, red chilli powder and garam masala powder.

Then, add the onion paste and 1 cup water.

Bengali Chicken Rezala Recipe
Bengali Chicken Rezala Recipe

Cover the pan and cook on low heat for about 40 minutes.

Pour the ghee and mix well.

Finally, drizzle the soaked saffron milk and fresh coriander leaves

Serve Bengali Chicken Rezala Recipe, hot with steamed rice or soak up the rich gravy with any roti or bread.

Notes

Red Chilli powder is optional

You can add Kewra Essence

You can garnish with fried onion rings.

https://youtu.be/msirW8Sit0E
Bengali Chicken Rezala Recipe
Bengali Chicken Rezala Recipe
Print Recipe
Bengali Chicken Rezala Recipe
Bengali Chicken Rezala Recipe
Print Recipe
Ingredients
Servings:
Instructions
  1. Firstly, soak the cashew nuts and poppy seeds in warm water for 10 minutes. Then make a smooth paste in a blender.
  2. Next, marinate the chicken with ginger-garlic paste and yoghurt in a bowl. Keep aside for an hour.
  3. In a wok, heat ghee and oil. Once it is hot, add cloves, black peppercorns, cinnamon, green cardamom, black cardamom and dry red chillies.
  4. Sauté till the aroma floats in the air.
  5. Now add the chicken pieces from the marinade and sauté for 4-5 minutes.
  6. Subsequently, add the remaining marinade, cashew nut and poppy seeds paste, white pepper powder, salt, red chilli powder and garam masala powder.
  7. Then, add the onion paste and 1 cup water.
  8. Cover the pan and cook on low heat for about 40 minutes.
  9. Pour the ghee and mix well.
  10. Finally, drizzle the soaked saffron milk and fresh coriander leaves.
  11. Serve Bengali Chicken Rezala Recipe, hot with steamed rice or soak up the rich gravy with any roti or bread.
Recipe Notes

Red Chilli powder is optional

You can add Kewra Essence

You can garnish with fried onion rings.

Bengali Chicken rezala

Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of The Hindu. I had a weekend column in the newspaper which was well appreciated. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content I love writing and I am open to writing on a plethora of topics. My blog has interesting insights into my life and travels, gardening, beauty, grooming, recipes, mental health and sustainability. I am a freelance content writer and the answer to all your content generation needs. I thrive on writing and content writing gets my adrenaline pumping. Stringing words and vocabulary is my passion as well as my bread and butter. Whether it is lifestyle content, ghostwriting, blogging, features, or articles, covers the whole gamut of writing that I can pen down. My writing has been much appreciated as it attracts, engrosses as well as captivates. I love to write on any interesting topic under the sun. Meeting new people and understanding what makes them tick is always enlightening. Communication is my strong point and I get across my thoughts right from the heart. An avid and dedicated blogger, my blog is valued by family and friends alike. My blog is ranked 14 in the Top 100 Lifestyle Blogs in India. I love to cook for family and friends and my secret ingredient- “love” is abundantly used in my cooking. It covers myriad interesting topics. I am a passionate home chef and am all for a healthy balanced diet with simple, easy-to-cook recipes. What I do is transform traditional recipes into gourmet by the turn of my ladle. Do read my blogs to know me better.

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