Simple Kolkata Style Homemade Chicken Rezala Recipe
Chicken Rezala Recipe is an exceptional Mughlai-style chicken preparation in white gravy made with cashew and poppy seeds with adding thick and whisked yogurt that has delectable flavors. It has a mind-blowing fragrance and signature white gravy, which differs from other Indian chicken curry recipes which are generally vibrant red or yellow in color.
You can serve the Chicken Rezala with sweet pulao or zarda rice in the festive season; I think this is the best combination. Otherwise, you can serve it with plain rice or roti.
The types of equipment required for this recipe are
- Mixing Bowl
- Blender
- Frying pan / Kadai with lid
- Spatula
The Ingredients Required for Chicken Rezala Recipe
For marinating chicken
- Chicken chunks: better to use leg pieces
- Ginger-garlic paste- 1 tbsp
- Onion paste-1/2 cup
- Yogurt (whisk)-1/2 cup
- Lemon juice- 1 tbsp
- Salt
For preparing Chicken rezala gravy
Paste-1
- Poppy seeds-2 tbsp
- Cashews-1/2 cup
- Green chili-2
Paste-2
- Onion paste-1 cup
For others
- Garam masala-1/2 tbsp
- Cardamom-2
- Black cardamom- 1
- Cinnamon- ½ inch stick
- Cloves-5
- Whole red chili-4
- Black pepper-5
- White pepper powder-1/2 tbsp
- Saffron milk (add 6-7 saffron threads in 2 tbsp warm water)
- Ghee-3 tbsp
- Oil-2 tbsp
- Salt
Preparation: how to make Simple Kolkata Style homemade chicken Rezala Recipe
Take a blender jar, add the soaked cashews, poppy seeds, and green chili, and make a fine paste; after transferring the cashew paste to a bowl, add onions and make the onion paste
Thoroughly clean and wash the chicken chunks and put them in a mixing bowl and add the marinating ingredients; rub them well and keep them aside to marinate for 2 hours
Heat ghee and oil in a pan and add the whole spices (cinnamon, cardamom, cloves, black pepper, and whole red chili)
Now add the marinated chicken with marinate, and stir them for a minute
Add the onion paste and sauté them for 2 minutes
Now add garam masala and white pepper powder and mix them well
Add the cashew and poppy seeds paste and mix them well
Cook them for 2 minutes, then cover the lid and allow them to cook for 20 minutes on low flame
Open the lid and add the saffron milk and mix them well
Serve hot with zeera rice, Basanti pulao, or zarda pulao
My other related posts are
- Zero oil chicken curry
- Delicious Handi chicken
- Delicious Chili Chicken
- Yummy Palak Chicken
- Afghani Chicken
- Dahi Chicken
- Garlic Chicken Curry
- Rajasthani Laal Murgh
- Lahori Chicken
- Tandoori Flavoured Chicken
- Chicken Do Pyaza Recipe
- Chicken Almond
- delicious malai murg
- peyajkoli diye murgir jhol
- roasted cashew chicken
- delicious ol chicken paturi
- mouth-watering kosha murgi
- delicious chicken dak bungalow
- spicy ol chicken/Yum chicken
- Chicken Tikka Masala
- Chicken curry with coconut
- chicken lajawab
- spring garlic chicken
- Goalondo Steamer Chicken Curry Recipe
Chicken Rezala Recipe
Equipment
- blender
- mixing bowl
- A kadai or a frying pan with a lid
- Spatula
Ingredients
Formarinating chicken
- 750 gm Chicken chunks
- 1/2 cup onion paste
- 1/2 cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- salt
Forpreparing Chicken rezala gravy
Paste-1
- 2 tbsp Poppyseeds/posto/khaskhas
- 1/2 cup cashew
- 2 green chili
Paste-2
- 1 cup onion paste
Forothers
- 1/2 tbsp Garam masala
- 2 Cardamom
- 1 Black Cardamom
- 1/2 inch cinamom stick
- 4 whole red chili
- 4 black paper
- 1/2 tbsp White pepper powder
- 5 Cloves
- Saffron milk (add 6-7 saffron threads in 2 tbsp warm water)
- 3 tbsp ghee
- 2 tbsp oil
- salt
Instructions
- Take a blender jar, and add the soaked cashews, poppy seedsand green chili, and make a fine paste; after transferring the cashew paste ina bowl, add onions and make the onion paste
- Thoroughly clean and wash the chicken chunks and put them ina mixing bowl and adds the marinating ingredients; rub them well and keep themaside to marinate for 2 hours
- Heat ghee and oil in a pan and add the whole spices(cinnamon, cardamom, cloves, black pepper and whole red chili)
- Now add the marinated chicken with marinate, and stir themfor a minute
- Add the onion paste and sauté them for 2 minutes
- Now add garam masala and white pepper powder and mix themwell
- Add the cashew and poppy seeds paste and mix them well
- Cook them for 2 minutes, then cover the lid and allow themto cook for 20 minutes in low flame
- Open the lid and add the saffron milk and mix them well
- Serve hot with zeera rice, basanti pulao or zarda pulao