Chicken Rezala is a classic dish from Bengali cuisine, featuring tender chicken in a subtly spiced yogurt-based gravy with a hint of nutty sweetness and a touch of heat. It’s a regal dish known for its aromatic layers and white, creamy gravy.
Chicken Rezala Recipe
Chicken Rezala is an exquisite and aromatic Mughlai dish that hails from the Indian subcontinent. It is known for its rich and creamy white gravy, tender pieces of chicken, and a delicate blend of aromatic spices. Chicken Rezala is often considered a royal dish, and its preparation is reminiscent of the opulent Mughlai culinary tradition.
Ingredients
For the Chicken Marinade:
- 1 kg Chicken pieces (preferably bone-in, skinless)
- 1 cup Yogurt well-beaten
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- to taste Salt
For the Gravy:
- 1/2 cup Onion paste
- 2 tablespoons Cashew paste
- 2 tablespoons Poppy seed past
- 4-5 Green chilies slit
- 2 Bay leaves
- 1 teaspoon White pepper powder
- a pinch Nutmeg powder
- a pinch Mace powder
- 1 teaspoon Sugar (optional, for balance)
- 3 tablespoons Ghee
- 2 tablespoons Refined oil
- 1 teaspoon Kewra water
- 1 teaspoon Rose water
- Saffron a few strands, soaked in warm milk
- to taste Salt
- Water as required
Whole garam masala
- 4 green cardamom
- 4 cloves
- 1 inch cinnamon stick
Instructions
Marinate the Chicken:
- Mix chicken pieces with yogurt, ginger paste, garlic paste, and salt. Marinate for at least 2 hours, preferably overnight in the refrigerator.
Cook the Chicken:
- Heat oil and ghee in a heavy-bottomed pan.
- Add whole garam masala and bay leaves, sauté until they release their aroma.
- Add onion paste and cook until it turns translucent and raw smell fades away.
Prepare the Gravy:
- Lower the heat and add the cashew and poppy seed pastes to the pan. Stir continuously to prevent the mixture from sticking.
- Add green chilies and all the powdered spices, including white pepper, nutmeg, and mace. Cook until the oil separates from the masala.
Simmer with Chicken:
- Add the marinated chicken along with all the marinade into the pan. Cook over medium heat until the chicken is tender.
- Pour in water as required for the gravy, and simmer until the chicken is fully cooked, and the gravy is thick.
Finish with Aromatic Waters:
- Once the chicken is done, sprinkle sugar for a slight sweetness, kewra water, rose water, and saffron milk. Stir gently and cook for another minute.
Garnish and Serve:
- Garnish with fresh green chilies or a sprinkle of garam masala.
- Serve hot with naan, biryani, or pulao.
Tips and Information
Conclusion:
Chicken Rezala is a regal and indulgent dish that reflects the richness and elegance of Mughlai cuisine. Its tender chicken pieces, enveloped in a creamy white gravy, create a taste sensation that is both luxurious and aromatic. Whether savored at a special occasion or in a fine dining setting, Chicken Rezala continues to be a symbol of culinary excellence, captivating those who appreciate the artistry of Indian cuisine.Tips and Overview
- Marination: Marinating the chicken for a longer period allows the flavors to penetrate deeply.
- Gravy Thickness: Adjust the amount of water based on how thick you prefer the gravy. Traditionally, Rezala has a moderately thick gravy.
- Poppy Seeds: Ensure the poppy seed paste is fine and smooth for a velvety texture in the gravy.
- White Gravy: This dish is known for its white gravy, so avoid using turmeric or red chili powder.
- Aromatic Waters: Kewra and rose water give Chicken Rezala its signature aroma, so use them sparingly to avoid overpowering the dish.
- Serving Temperature: Chicken Rezala is best served hot to experience its full flavor profile.