Chicken rezala recipe aka murgh rezala is a scrumptious chicken curry recipe which is crazily popular all over India, especially in the subcontinents of East India. It is one of the most ordered chicken curries in the restaurants of Kolkata. Chicken rezala is a rich, creamy, extremely flavoured, mildly spicy chicken curry in white gravy where marinated chicken is cooked with cashew-poppy seeds paste, onion, ginger-garlic, kewra water and a few specific whole spices in clarified butter aka ghee. This inimitable delight is mostly accompanied with rumali roti, butter naan or paratha and even with pulao, plain rice etc.
Table of Contents
About the recipe
Tips and Suggestions
How to make Chicken Rezala (step wise photos)
Recipe Card
What is Chicken Rezala?
Chicken rezala recipe is a popular Bengali recipe but it originated in Mughlai cuisine. Traditionally, this dish is prepared with mutton or beef. But later the recipe was amalgamated and tweaked to enhance the flavour quotient of Kolkata cuisine and now it’s frequently prepared with chicken and served as chicken rezala aka murgh rezala. This recipe reflects the Mughal Empire’s involvement in Bengal.
Chicken rezala recipe is a rich, creamy, flavourful and delicious chicken curry recipe in white gravy unlike where bones in chicken pieces are marinated and then cooked with onion, ginger-garlic paste, cashew nut-poppy seeds paste, whole spices, kewra water in ghee aka clarified butter. It contains moderately thick, luscious and mildly sweet white gravy which is mostly served with rumali roti, naan, paratha or simply with rice or pulao.
Chicken rezala – Reason behind its popularity
- Chicken rezala has occupied a place on the Menu card of almost all the non-vegetarian Bengali restaurants in Kolkata and East India.
- Chicken rezala is known for its inimitable taste and unique flavour. The mild gravy with the richness of nuts and poppy seeds has won the hearts of millions.
- It is one of the most versatile dishes which can be accompanied with any rice items or flatbreads.
- It is a simple dish and is very easy to prepare.
- Chicken rezala is less spicy and mildly sweet in taste which makes the dish kids-friendly.
Chicken rezala recipe aka murgh rezala is one of my favourite chicken curries which I can’t stop myself to devour till my stomach is tightly packed. Though Bengalis always prefer mutton curries over chicken curries, but when it comes to Kolkata-style chicken rezala, according to me, every Bengali happily picks both variations. In fact, I never met any non-vegetarian bong in my entire life who does not like Chicken rezala.
Chicken rezala recipe is a family favourite dish and each member of my family just loves it crazily. Whenever I talk about the recipe, it brings lots of nostalgia and beautiful memories to my mind. In fact, whenever we visit Kolkata, we always make sure to go to a restaurant and order chicken rezala with either rumali roti or butter naan to complete the trip delectably.
But it’s not possible for anybody, other than Kolkata people, to go to a restaurant and have the enormous delight when they crave for it. So, one day I decided to prepare the chicken curry at home. After surfing a few recipes on the internet and reading cookbooks, I have come up with my own version of chicken rezala recipe.
Chicken rezala recipe aka murgh rezala is a very simple chicken curry recipe and the difficulty level of cooking this recipe is medium. The ingredients required to prepare the dish are easily available in any Bengali kitchen pantry. It is a slow-cooking recipe where the chicken pieces melt in the mouth. So it can’t be cooked in hurry.
Whenever weekends knock at the door, the first thing that clicks on everyone’s mind is delicious food that gets prepared using minimal effort. This creamy chicken rezala could be a perfect solution to make the weekend meal more exciting and finger-licking delicious.
Advantages to prepare chicken rezala at home
There is no doubt in it that chicken rezala is a super rich dish and it has become a part of the dinner menu for special occasions and not for regular eating. But if you prepare this scrumptious dish at home then you will have full control to make it less rich.
You can also manipulate the amount of ghee, cashew nuts and red chillies to be added into the gravy according to your choice without compromising the taste of chicken rezala recipe.
Ingredients for chicken rezala
Chicken: The primary ingredient which provides the base to the curry recipe. I have used medium-sized bone-in chicken pieces for the recipe.
Chicken marination: Yogurt, onion paste, ginger-garlic paste, salt, white pepper powder & oil are used to marinate the chicken. These ingredients provide a basic taste to the chicken and make it tender.
Poppy seeds-cashew-char magaz paste: It is the most important ingredient of the recipe which provides richness, creaminess, nutty flavour and irresistible taste to the dish.
Onion & Ginger-Garlic: These are the most common ingredients used to provide texture and to flavour up the curry. Here, in this dish, onion is used in two states – initially as a paste for the chicken marination and gravy. At the final stage, sliced or ring-cut onions for tempering the dish.
Yogurt: It adds a mild tangy taste to the gravy and enhances the flavour of the dish.
Green chillies and dry red chillies: The addition of green chillies and dry red chillies adds a heaty taste to the dish.
Whole spices: I have used cinnamon sticks, cardamom, cloves, bay leaf, and javitri aka mace for tempering. All the spices induce a nice flavour to the dish.
Kewra water and Garam masala: I used kewra water and garam masala powder at the final stage of cooking the recipe. Each element plays a vital role in flavouring up the curry.
Salt and sugar: These two ingredients provide a basic taste; I mean salty taste along with mild sweetness to the curry.
Water: It is used to adjust the consistency of the gravy.
Oil& Ghee: Any cooking oil can be used to prepare the curry. I have used olive oil, but you can also use flavourless oil like vegetable oil, sunflower oil, rapeseed oil etc. The addition of ghee with cooking oil gives a better taste and flavour to the dish.
Chicken rezala recipe step by step with pictures and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks to make the recipe easier for you. If you follow the recipe step by step, then you will surely get the kolkata-style chicken rezala.
Tips to prepare perfect Kolkata-style chicken rezala
- Try to prepare chicken rezala recipe with medium size bone-in pieces for better texture.
- Marinate the chicken for at least 1 hour so that the flavour goes inside the chicken pieces. Overnight marination works best for the recipe. Marinate the chicken then cover with cling film and keep it in the refrigerator.
- Use the paste of cashew nuts, char magaz and poppy seeds for the perfect taste, flavour and creaminess of the gravy.
- Cook the recipe either in ghee aka clarified butter or with the combination of oil and ghee for better taste and flavour.
- The whole spices induce a nice flavour to the dish. Don’t skip it.
- Don’t skip kewra water from the curry. It gives the exact restaurant-like flavour to the dish.
- The addition of onion and dry red chilli tadka boosts the taste and flavour of the dish to sky-high. Don’t skip it.
How to make chicken rezala?
To prepare the chicken rezala recipe, first, take a bowl and add poppy seeds, cashew nuts and char magaz into it. Add hot water to it and allow it to soak for 20 minutes. Take a jar of a grinder and transfer the content into it. Add some water and close the lid of the jar. Pulse it to a smooth paste. Keep the paste aside.
Next, add onion chunks and green chilli into the jar of a grinder and pulse it to a smooth paste. Keep it aside.
Clean and wash the chicken pieces. Then marinate the chicken for at least 1 hour with onion paste, ginger-garlic paste, yogurt, salt, white pepper powder and some oil. Cover the bowl and keep it aside.
After this, put a pan on flame and add oil and ghee to cook. Once it’s hot, temper the whole spices cinnamon stick, cardamoms, cloves, mace, bay leaves and allow them to crackle.
Then add the onion paste and give a nice stir. Add salt and mix it well. Cook it over medium flame for around 8-10 minutes. Add ginger garlic paste and cook it on low flame for another 2-3 minutes until the excess moisture evaporates.
Add the poppy seeds-cashew paste into the pan and mix it well. Cook it in medium flame for 3-4 minutes. Then add yogurt and cook it on low flame for 2-3 minutes.
Add the marinated chicken pieces into the pan and mix with the masala. Cover the pan and cook it over medium to medium-high flame for 15-16 minutes. Stir in between.
Then add 2 cups of water and mix it well. Again cover the pan and cook it on high flame for 8-10 minutes until the chicken pieces get tender.
Add kewra water, garam masala powder, sugar into the pan and mix it well. Cook it on high flame for another couple of minutes and then switch off the flame.
On the other hand, put a pan on flame for the tadka. Add ghee into the pan and allow it to become hot. Add dry red chillies and sauté them for 30 seconds. Then add the onion rings and mix them well. Cook it on high flame for 5 minutes. Stir frequently.
Then pour the tadka over the chicken rezala and mix it well. Now your chicken rezala recipe is ready to serve. Garnish it with a few saffron streaks.
Many Indian chicken curry recipes have already been shared in my previous posts. You can check a few of them like
Chicken bharta
Butter chicken
Karahi Chicken
Chicken Do pyaza
Homestyle chicken curry
..And Many more…
Ingredients:
1 cup = 250 ml
To marinate chicken
- 1 kg Chicken, bone-in skin off medium pieces
- 2 tablespoons Onion paste
- 1 tablespoon Ginger-Garlic paste
- 2 tablespoons Yogurt
- 1 teaspoon white Pepper powder
- Salt to taste
- 1 tablespoon Oil
For the poppy seeds-cashew paste
- 1 tablespoon Poppy seeds (Posto)
- 14-15 Cashew nuts
- 1 tablespoon Char magaz
- 2-3 tablespoons Water
For the second tadka aka tempering
- 1 large Onion, cut into rings
- 3-4 dry red Chillies
- 1½ tablespoons Ghee aka clarified Butter
Other ingredients for chicken rezala
- 4 medium Onions, diced for paste
- 2-3 green Chillies for paste, adjust accordingly
- 1 tablespoon Ginger-Garlic paste
- 2 tablespoons Yogurt
- 2 Bay leaves (Tejpatta)
- 6 Cloves (Laung)
- 5 Cardamoms (Elaichi)
- 1 strand Mace (Javitri)
- 2 inches Cinnamon stick (Dalchini)
- 1 teaspoon Garam masala powder
- 1 tablespoon Kewra water
- 1 teaspoon Sugar
- Salt to taste
- 1 tablespoon Ghee aka clarified Butter
- 2 tablespoons Oil
- 2 cups Water for Gravy
- 8-10 Saffron streaks for garnishing
Instructions:
- First, take a bowl and add 1 tablespoon poppy seeds, 14-15 cashew nuts and 1 tablespoon char magaz into it. Add hot water into it and allow it to soak for 20 minutes.
- Strain the excess water and transfer the content into a jar of a grinder. Add 2-3 tablespoons of water and close the lid of the jar. Pulse it to a smooth paste. Keep the paste aside.
- Next, add onion chunks and 2-3 green chillies into the jar of a grinder and pulse it to a smooth paste. Keep it aside.
- Clean and wash the chicken pieces and keep them in a mixing bowl.
- Add 2 tablespoons onion paste, 1 tablespoon ginger-garlic paste, 2 tablespoons yogurt, salt, 1 teaspoon white pepper powder and 1 tablespoon oil into the mixing bowl.
- Mix all the ingredients thoroughly so that each piece of chicken gets coated nicely. Cover the bowl and keep it aside for at least 2 hours.
- After this, put a pan on flame and 2 tablespoons oil and 1 tablespoon ghee into it.
- Once the oil is hot, temper the whole spices- 2 bay leaves, 5 cardamoms, 2 inches cinnamon slick, 6 cloves, 1 strand of mace and let them crackle.
- Add the onion paste (Step 3) into the pan and give a nice stir.
- Add salt and mix it well. Cook it over medium flame for around 8-10 minutes.
- Add 1 tablespoon ginger garlic paste and cook it on low flame for another 2-3 minutes until the excess moisture evaporates.
- Add the poppy seeds-cashew paste (Step 2) into the pan and mix it well. Cook it in medium flame for 3-4 minutes.
- Add 2 tablespoons yogurt and cook it on low flame for 2-3 minutes.
- Add the marinated chicken pieces into the pan and mix with the masala. Cover the pan and cook it over medium to medium-high flame for 15-16 minutes. Stir in between.
- Add 2 cups of water and mix it well. Again cover the pan and cook it on high flame for 8-10 minutes until the chicken pieces get tender.
- Add 1 tablespoon kewra water, 1 teaspoon garam masala powder, 1 teaspoon sugar into the pan and mix it well. Cook it in high flame for another couple of minutes and then switch off the flame.
- On the other hand, put a pan on flame for the tadka. Add 1½ tablespoons ghee into the pan and allow it to become hot.
- Add 3-4 dry red chillies and sauté them for 30 seconds.
- Add the onion rings and mix them well. Cook it in high flame for 5 minutes. Stir frequently.
- Pour the tadka over the chicken rezala and mix it well.
- Now your chicken rezala recipe is ready to serve. Garnish it with a few saffron streaks.
Serving Instruction
Transfer the chicken rezala recipe into a serving bowl or on a serving plate. Garnish it with some saffron streaks. Always serve the murgh rezala hot or warm to enjoy its best taste. Pair up the succulent Indian chicken curry with any of your favourite flat bread like naan, paratha or with pulao, plain rice and enjoy the incredible delight.
Ingredients
1 cup = 250 ml
To marinate chicken
- 1 kg Chicken, bone-in skin off medium pieces
- 2 tablespoons Onion paste
- 1 tablespoon Ginger-Garlic paste
- 2 tablespoons Yogurt
- 1 teaspoon white Pepper powder
- Salt to taste
- 1 tablespoon Oil
For the poppy seeds-cashew paste
- 1 tablespoon Poppy seeds (Posto)
- 14-15 Cashew nuts
- 1 tablespoon Char magaz
- 2-3 tablespoons Water
For the second tadka aka tempering
- 1 large Onion, cut into rings
- 3-4 dry red Chillies
- 1½ tablespoons Ghee aka clarified Butter
Other ingredients for chicken rezala
- 4 medium Onions, diced for paste
- 2-3 green Chillies for paste, adjust accordingly
- 1 tablespoon Ginger-Garlic paste
- 2 tablespoons Yogurt
- 2 Bay leaves (Tejpatta)
- 6 Cloves (Laung)
- 5 Cardamoms (Elaichi)
- 1 strand Mace (Javitri)
- 2 inches Cinnamon stick (Dalchini)
- 1 teaspoon Garam masala powder
- 1 tablespoon Kewra water
- 1 teaspoon Sugar
- Salt to taste
- 1 tablespoon Ghee aka clarified Butter
- 2 tablespoons Oil
- 2 cups Water for Gravy
- 8-10 Saffron streaks for garnishing
Instructions
- First, take a bowl and add 1 tablespoon poppy seeds, 14-15 cashew nuts and 1 tablespoon char magaz into it. Add hot water into it and allow it to soak for 20 minutes.
- Strain the excess water and transfer the content into a jar of a grinder. Add 2-3 tablespoons of water and close the lid of the jar. Pulse it to a smooth paste. Keep the paste aside.
- Next, add onion chunks and 2-3 green chillies into the jar of a grinder and pulse it to a smooth paste. Keep it aside.
- Clean and wash the chicken pieces and keep them in a mixing bowl.
- Add 2 tablespoons onion paste, 1 tablespoon ginger-garlic paste, 2 tablespoons yogurt, salt, 1 teaspoon white pepper powder and 1 tablespoon oil into the mixing bowl.
- Mix all the ingredients thoroughly so that each piece of chicken gets coated nicely. Cover the bowl and keep it aside for at least 2 hours.
- After this, put a pan on flame and 2 tablespoons oil and 1 tablespoon ghee into it.
- Once the oil is hot, temper the whole spices- 2 bay leaves, 5 cardamoms, 2 inches cinnamon slick, 6 cloves, 1 strand of mace and let them crackle.
- Add the onion paste (Step 3) into the pan and give a nice stir.
- Add salt and mix it well. Cook it over medium flame for around 8-10 minutes.
- Add 1 tablespoon ginger garlic paste and cook it on low flame for another 2-3 minutes until the excess moisture evaporates.
- Add the poppy seeds-cashew paste (Step 2) into the pan and mix it well. Cook it in medium flame for 3-4 minutes.
- Add 2 tablespoons yogurt and cook it on low flame for 2-3 minutes.
- Add the marinated chicken pieces into the pan and mix with the masala. Cover the pan and cook it over medium to medium-high flame for 15-16 minutes. Stir in between.
- Add 2 cups of water and mix it well. Again cover the pan and cook it on high flame for 8-10 minutes until the chicken pieces get tender.
- Add 1 tablespoon kewra water, 1 teaspoon garam masala powder, 1 teaspoon sugar into the pan and mix it well. Cook it in high flame for another couple of minutes and then switch off the flame.
- On the other hand, put a pan on flame for the tadka. Add 1½ tablespoons ghee into the pan and allow it to become hot.
- Add 3-4 dry red chillies and sauté them for 30 seconds.
- Add the onion rings and mix them well. Cook it in high flame for 5 minutes. Stir frequently.
- Pour the tadka over the chicken rezala and mix it well.
- Now your chicken rezala recipe is ready to serve. Garnish it with a few saffron streaks.
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