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mughlai chicken rezala
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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
Cook Time1 hour
Total Time3 hours
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.