Chicken Rezala Recipe (Bengali Style) Recipe
If you’re longing for a meal that delivers elegance and comfort, the Chicken Rezala Recipe (Bengali Style) is your answer. This classic Mughlai-inspired Bengali dish combines juicy, tender chicken simmered in a silken yogurt-cashew-poppy seed gravy—aromatics swirl together with the most fragrant spices, while a subtle hint of kewra and saffron whisper luxury in every bite. It’s a deeply soulful recipe perfect for celebrations or an extra-special family dinner, and one you’ll crave over and over.
Ingredients You’ll Need
The magic of this dish lies in its carefully chosen components—each one is simple, but essential for building layers of flavor and a melt-in-the-mouth texture. Here’s what you’ll need, with tips to help you nail that perfect Chicken Rezala Recipe (Bengali Style).
- Chicken: Use skinless, bone-in pieces cut into 1.5 inch chunks for succulence and the most flavor-rich gravy.
- Ginger Garlic Paste: Provides that essential backbone of warmth and depth—freshly made is always the best choice.
- Plain Yogurt (curd): Whisk until smooth; this creates a creamy base and naturally tenderizes the chicken.
- Cashew Nuts: Soaked and blended, they give the rezala its characteristic velvet texture.
- White Poppy Seeds: These lend a nutty subtlety and thickening power, so don’t skip them!
- Green Chilies: Adds gentle heat; adjust the quantity for more or less spiciness.
- Oil: Use a neutral type so the delicate flavors remain center stage.
- Ghee: For that luscious, round richness—divided among different stages for layered flavor.
- Whole Spices (cloves, black peppercorns, cinnamon, green & black cardamoms, dry red chilies): Toasted in ghee, these infuse the dish with complexity and fragrance.
- White Pepper Powder: Uniquely aromatic and keeps the gravy pale and elegant.
- Salt: Taste and adjust, but remember it brings all the flavors into balance.
- Garam Masala Powder: Adds a final hit of warmth and the essence of traditional Bengali kitchens.
- Onion Paste: Contributes subtle sweetness and rounds out the body of the curry.
- Kewra Essence: Just a few drops impart a floral, unmistakably royal aroma.
- Saffron: A pinch, bloomed in warm milk, elevates both the aroma and appearance to something truly special.
How to Make Chicken Rezala Recipe (Bengali Style)
Step 1: Marinate the Chicken
Start by mixing your chicken with the ginger garlic paste and whisked yogurt in a bowl. Let everything marry together for at least an hour—this step infuses the chicken with gentle spices and ensures every piece is juicy and tender once cooked. Don’t skip the marination; it’s key for developing full-bodied flavor in Chicken Rezala Recipe (Bengali Style).
Step 2: Make Poppy Seed-Cashew Paste
Soak the cashew nuts and white poppy seeds in a little warm water for about 10 minutes. Once softened, transfer everything (including the soaking water) to a blender with your green chilies. Whiz to a smooth, creamy paste—this will be your secret weapon for the lovely, rich consistency of the rezala gravy.
Step 3: Sauté the Whole Spices
Heat a combination of 3 tablespoons of ghee and oil in a large, heavy-bottomed pan over medium-high heat. Toss in the cloves, black peppercorns, cinnamon, cardamoms, and whole dry red chilies. Give them 10-15 seconds—just enough for the kitchen to fill with their warm aroma, signaling that it’s time to move to the next step.
Step 4: Brown the Chicken
Lift the chicken pieces out of the marinade and add them to the hot oil and ghee mixture. Fry, stirring often, for 4-5 minutes. The surface should pick up a tantalizing hint of color and the spices will cling to each piece, forming the flavor base for the Chicken Rezala Recipe (Bengali Style).
Step 5: Build the Gravy
Now add the rest of the marinade, plus your cashew-poppy-chili paste, white pepper powder, salt, and garam masala to the pan. Mix well, then stir in the onion paste and a cup of water. This starts transforming your sauté into a beautifully creamy and aromatic curry.
Step 6: Slow Cook
Lower the heat and cover the pan with a tight lid. Let everything simmer gently for 40-50 minutes, stirring occasionally. This gentle cook time ensures the chicken becomes irresistible and yields its juices to the lush gravy—trust the process for that signature Chicken Rezala Recipe (Bengali Style) tenderness!
Step 7: Add Finishing Touches
To finish, swirl in the remaining tablespoon of ghee and add a few drops of kewra essence for that unmistakable royal perfume. Taste for salt and adjust if needed. When you’re ready to serve, garnish with the luxurious saffron-infused milk for color and decadence.
How to Serve Chicken Rezala Recipe (Bengali Style)
Garnishes
For that authentic, special-occasion look, drizzle the saffron-milk mixture over the top just before serving. You can also scatter a few more slivered cashews or a sprig of fresh coriander—these little details make Chicken Rezala Recipe (Bengali Style) look as indulgent as it tastes.
Side Dishes
This curry practically demands to be enjoyed with fluffy basmati rice or warm, ghee-brushed parathas that soak up every drop of that luscious gravy. Bengali-style pulao, steamed rice, or even lightly toasted naan are all excellent partners to your rezala feast.
Creative Ways to Present
For an impressive dinner, serve Chicken Rezala Recipe (Bengali Style) in a beautiful shallow bowl and let guests ladle it onto their plates family-style. Or offer it as part of a larger Bengali thali, surrounded by colorful veggie sides—it’s sure to steal the spotlight no matter how you present it.
Make Ahead and Storage
Storing Leftovers
Chicken Rezala Recipe (Bengali Style) keeps surprisingly well—store any cooled leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen as it rests, so the next day’s meal might be even more delicious than the first serving.
Freezing
If you want to save some for later, portion the cooled rezala into freezer-safe containers and freeze for up to 2 months. When freezing, leave a little space in each container for expansion, and try to use up the batch within this period for best taste and texture.
Reheating
To reheat, gently warm the rezala on the stovetop over low heat, stirring often. If the gravy seems a bit thick, stir in a splash of water or milk to bring back its creamy consistency. For frozen portions, thaw overnight in the fridge before reheating for even results.
FAQs
Can I use boneless chicken for Chicken Rezala Recipe (Bengali Style)?
Absolutely! Boneless chicken (preferably thighs) also works beautifully and reduces the cook time slightly, but bone-in pieces do add extra flavor and richness to the gravy.
Is there a substitute for poppy seeds?
If poppy seeds aren’t available, try using extra cashews—it changes the flavor slightly but still gives that creamy, nutty base Chicken Rezala Recipe (Bengali Style) is known for. Almonds (soaked and peeled) can be a further backup.
What makes rezala different from other chicken curries?
The unique blend of white poppy seeds, cashews, yogurt, and white pepper gives this dish its pale, velvety look and mild, aromatic flavor, setting the Chicken Rezala Recipe (Bengali Style) apart from tomato- or turmeric-based curries.
How spicy is this recipe?
This is a gently spiced dish by Bengali standards, with green chilies and white pepper providing subtle warmth rather than a fiery kick. Adjust the chilies if you prefer a hotter profile.
Can I double the recipe for a party?
Definitely! Chicken Rezala Recipe (Bengali Style) is a fantastic make-ahead party dish. Just scale up all the ingredients and cook in a bigger pan or in batches, making sure each piece of chicken gets time to soak up the marinade and spices.
Final Thoughts
If you’re ready to treat yourself and your loved ones to something truly special, this Chicken Rezala Recipe (Bengali Style) won’t disappoint. The aromas alone will have everyone swooning, and the taste is pure magic—elegant, creamy, and unforgettable. Give it a try and let your kitchen be filled with the spirit of Bengali hospitality!
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Chicken Rezala Recipe (Bengali Style) Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of Bengali cuisine with this Chicken Rezala recipe. Tender chicken cooked in a creamy, aromatic gravy, this dish is a true delight for your taste buds.
Ingredients
Marinate:
- 2 pounds skinless bone-in chicken, cut into 1 and ½ inch pieces – 1 kg
- 1 tablespoon ginger garlic paste
- 1 cup plain yogurt, whisked
For Paste:
- 10–12 cashew nuts
- 2 tablespoons white poppy seeds
- 4–5 green chilies, stalks removed
For Curry:
- 2 tablespoons oil
- 4 tablespoons ghee, divided
- 3–4 cloves
- 6–8 whole black peppercorns
- 2-inch piece of cinnamon stick
- 2 whole green cardamoms
- 2 whole black cardamoms
- 4–5 whole dry red chilies
- 1 teaspoon white pepper powder
- 2 teaspoons salt, or to taste
- 1 teaspoon garam masala powder
- ½ cup onion paste
- 2–3 drops Kewra essence
- 1 pinch saffron, soaked in 1 tbsp milk
Instructions
- Marinate The Chicken: Mix chicken, ginger garlic paste, and yogurt in a bowl and marinate for an hour.
- Make Poppy Seed Paste: Soak cashew nuts and poppy seeds in warm water for 10 minutes. Blend with green chilies to make a smooth paste.
- Make Chicken Rezala Curry: Heat ghee and oil, saute whole spices, add chicken, paste, spices, onion paste, water, and cook covered for 40-50 minutes. Finish with ghee, kewra essence, and saffron.
Notes
- You can adjust the spice levels by varying the number of green chilies.
- For a richer flavor, you can add a dollop of cream at the end.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Bengali
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
Keywords: Chicken Rezala, Bengali chicken curry, Indian chicken recipe
