What makes this recipe special? – Among the popular Bengali delicacies like Kosha Mangsho, Machher Jhol or Begun Bhaja, we have lesser-known Chicken Rezala which is a slowly cooked, subtly flavoured, extremely aromatic, rich and nutty chicken curry in white gravy. It has a Mughlai origin and can be easily prepared using regular staples at home. Quintessentially Bengali will leave you wanting for more.
Ingredients
- For the Marinade
- 250gms Curd, Beaten
- 1 Tbsp Ginger-Garlic Paste
- 1/2 Tsp Black Pepper Powder
- 1 Tbsp Onion Paste
- 1 Tsp Salt, Adjust as Per Your Taste
- 1/2 Tsp Garam Masala
- For the Gravy
- 1 Kg Chicken, Curry Cut
- 3 Medium Onions, Ground
- 1 Tbsp Ginger-Garlic Paste
- 5 -6 Cashews
- 1 Tbsp Poppy Seeds
- 1/2 Black Pepper Powder
- 1 Tsp Cumin Powder
- 1 Mace
- 2 Bay Leaves
- 1 Tsp Black Peppercorns
- 6 Cloves
- 3-4 Green Cardamom
- 1 Black Cardamom
- 1-Inch Cinnamon Stick
- 2 Dry Red Chilies
- 2 Tbsp Oil/Ghee
- 1 Tsp Salt, Adjust as Per Your Taste
- 1 Tsp Sugar
- 1 Tsp Kewra Water
- 1 Tsp Rose Water
- 5-6 Saffron Strands
Preparation
Prep: 45 minutes
Cooking: 30 minutes
- Take chicken in a large bowl. Add beaten curd, ginger-garlic paste, black pepper powder, onion paste, salt and garam masala. Massage the ingredients well into the chicken and let it rest for about 30 mins.
- While the chicken is resting, grind the cashews and poppy seeds into a smooth paste. Now, heat oil/ghee in a pan. Add the whole spices and let them splutter till fragrant.
- Then, add the onion paste and sauté till it changes colour.
- Add the ginger-garlic paste and sauté till the raw smell goes off. Finally, add the powder spices and the poppy seed & cashew nut paste. Sauté it well. Add the marinated chicken along with the marinade and cook for approx. 5 mins.
- Now, add water and adjust the seasoning. Mix well. Let it simmer for about 15 – 20 mins till the chicken is cooked.
- Once the chicken is done, add the saffron strands, kewra water and rose water. Cover and rest for 5 mins for the aromas to get absorbed in the gravy.
- Serve hot garnished with some mint leaves. Enjoy heartily with ghee rice, tandoori roti or naan.