Chicken Rezala In Mughlai White Gravy | Murg Rezala

Chicken Rezala in Mughlai White Gravy or Murg Rezala is a deliciously divine white gravy chicken recipe that’s a favourite of the Bengali palate. This royal Bengali chicken dish is a subtle mix of spices, flavourful and finger-lickin’ good!

Mughlai Chicken Rezala or chicken in white gravy is the most wonderfully flavoured chicken recipe! The signature chicken recipe is an aromatic yogurt-cashew nut based dish that’s rich and filling. Chicken Rezala is best savoured with biryani or Indian flatbread.

Health Benefits Of Chicken:

Chicken is a lean, high-protein food that supports muscle growth, boosts energy, and promotes bone and immune health. It’s rich in vitamins B6, B12, and essential minerals like phosphorus and selenium.

How to make Bengali Chicken Rezala:

Chicken Rezala in Mughlai white gravy is a culinary masterpiece that combines the richness of Mughlai cuisine with the subtle flavors of Bengali cooking. This exquisite dish is known for its creamy, aromatic white sauce that envelops tender pieces of chicken, creating a harmonious blend of textures and tastes. Unlike its more famous counterparts in Indian cuisine, Chicken Rezala stands out with its unique, mildly spiced profile that appeals to a wide range of palates.

Rezala chicken Bengali style is a nice and creamy dish with moist and juicy chicken pieces simmered in rich white gravy. Learn how make Mughlai Chicken Rezala.

• Firstly, wash the chicken pieces well. Keep aside.
• Peel and quarter two large onions. Then boil them in hot water till soft. Cool and blend the boiled onions to paste. Set aside. (However, you can also saute the onions in a few drops of oil and then grind them to paste.)
• Next, in a mixing bowl add half the ground onion paste, 1/2 cup curd, 1/2 tbsp ginger-garlic paste, 1/2 tsp white pepper powder and salt to taste. Mix well. Add the the cleaned chicken cubes to the marinade and toss well till all the pieces are well coated. Then place the bowl of marinated chicken in the refrigerator for about 2-3 hours.

• Meanwhile, soak poppy seeds and cashew nuts in warm water for 30 minutes. Blend to a smooth paste using very little water.
• Next, heat desi ghee plus oil in a kadai. Add the whole garam masala – bay leaves, cardamom, cloves and cinnamon. Saute for a minute till you get a nice aroma.
• Then tip in the ginger garlic paste and boiled onion paste. Fry for a few minutes till the raw smell disappears.

• Next put in the freshly made poppy seeds and cashew nut paste. Sprinkle required salt and 1/2 tsp white pepper powder. Combine well.
• Whisk 1/2 cup curd well and stir it in slowly on a low flame. Allow the curd to nicely blend in with the gravy.

• After this, add the marinated chicken. Combine all the ingredients well. Pour in a little water, stir and bring to one boil. Then cover the pan and cook on low heat for about thirty minutes, stirring occasionally.

• Remove the lid after half-an-hour and mix in mashed khoya, sugar and garam masala powder. Simmer on low heat till the chicken is tender and the gravy thickens.
• Next heat oil or ghee in small pan. Toss in red chillies and freshly cut onions rings (optional). Fry until the onions brown and then top the murgh gravy with the fried onions rings and red chillies.
• Lastly, garnish the murgh mughlai dish with saffron strands.
• Serve this rich and juicy Chicken Rezala with Mishti Pulao or Flaky Paratha.

If you are searching for more Indian murgh curry recipes, then you can try out Mangalore Roast Chicken Recipe.

Chicken Rezala Serving Suggestions

Chicken Rezala pairs wonderfully with various Indian bread and rice dishes. Consider serving it with:

• Naan or roti for a traditional experience
• Steamed basmati rice to soak up the delicious gravy
• Jeera rice for an aromatic twist
• Vegetable pulao for a complete meal

For a balanced meal, accompany your Chicken Rezala with:

• A refreshing cucumber raita
• A side of mixed vegetable curry
• A simple green salad

Variations of Murg Rezala

While the classic Chicken Rezala in Mughlai white gravy is a delight on its own, there are several variations you can explore:

• Vegetarian Rezala: Replace chicken with paneer or mixed vegetables for a vegetarian version.
• Mutton Rezala: Use mutton instead of chicken for a more traditional take on the dish.
• Spicy Rezala: Increase the number of green chilies or add a touch of red chili powder for a spicier version.
• Coconut Rezala: Add some coconut milk to the gravy for a subtle tropical flavor.
• Egg Rezala: Include boiled eggs in the gravy for an interesting twist.

These variations allow you to enjoy the essence of Rezala while catering to different dietary preferences and taste profiles.

Tips for Perfecting Your Chicken Rezala

To elevate your Chicken Rezala to restaurant-quality levels:

• Use bone-in chicken for enhanced flavor.
• Don’t skip the marination step; it’s crucial for tender, flavorful meat.
• Adjust the amount of green chilies to control the heat level.
• Be patient when cooking the onions; proper caramelization is key to a rich base flavor.
• If the gravy is too thick, add a little water or milk to reach the desired consistency.
• For a richer taste, use a combination of yogurt and cream in the final stages of cooking.

White Gravy Chicken Curry Recipe Details Below:

Print Recipe

Chicken Rezala Recipe

Chicken Rezala - a Mughlai-influenced Bengali main-course dish consisting of tender chicken cubes in shahi gravy. A simple chicken white curry recipe that tastes real awesome! Preparation of homemade white chicken gravy is easy peasy and the outcome is truly lip-smacking good! Try out this recipe of Bengali rezala chicken curry and you'll love it!

Chicken Rezala in Mughlai white gravy is a testament to the rich culinary heritage of India. Its delicate flavors, creamy texture, and aromatic spices make it a standout dish in the world of Indian cuisine. Whether you're a fan of mild curries or looking to explore beyond the usual tikka masalas and butter chickens, Chicken Rezala offers a unique and satisfying experience.

Prep Time2 hours hrs

Cook Time1 hour hr

Total Time3 hours hrs

Course: Main Course

Cuisine: Mughlai

Servings: 4

Calories: 201kcal

Author: Shil

Ingredients

• Chicken – 500 gms
• Onions large – 2 boil and grind to paste
• Poppy Seeds and Cashewnut Paste – 1 tbsp
• Ginger-Garlic Paste- 1 tbsp
• Curd – 1 cup
• White Pepper Powder – 1 tsp
• Bay Leaf – 3
• Cinnamon - 2
• Cardamom – 4
• Cloves – 4
• Garam Masala Powder – 1 tsp.
• Sugar – 1tsp
• Salt to taste
• Oil – 2 tbsp
• Ghee or butter – 2 tbsp
• Khoya – 50 gms
• Red Chilly – 4
• Onion – 1 slice into rings (optional
• Saffron - a few strands

Instructions

• First, wash and clean the chicken pieces.
• Marinate chicken pieces with half the onion paste, curd, ginger-garlic paste and white pepper powder. Add salt and refrigerate the marinated chicken for 2-3 hours.
• In the meantime, soak the poppy seeds and cashew nuts in some water for about 30 minutes and then grind to a smooth paste.
• Heat some ghee and oil in a pan and toss in the bay leaves, cinnamon, cardamom and cloves.
• Next add the boiled onion paste and ginger garlic paste and sauté for a couple of minutes.
• Add white pepper powder, poppy seed and cashew nut paste, salt and mix well.
• Stir in well-beaten curd.
• Next, add the well-marinated chicken, mix well, add some water, bring to a boil, cover and cook on slow flame for about 30 minutes.
• After about half-an-hour, open the lid, blend in sugar, mashed khoya and garam masala and simmer till chicken is nicely done and you get a thick, creamy gravy.
• Heat some oil/ghee in another pan and add red chillies and onions rings (optional), stir till onions turn brown and add this on top of the cooked chicken.
• Garnish with a few strands of saffron.
• Serve delicious and succulent Murg Rezala with Pulao or Roomali Roti.