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Chicken Rezala

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Description

Chicken Rezala is a delectable and aromatic dish that hails from the culinary traditions of Bengal, particularly popular in the Indian state of West Bengal and Bangladesh. This classic dish features succulent pieces of chicken cooked in a rich and flavorful white curry. The unique aspect of Chicken Rezala lies in its distinctive preparation method. The chicken is marinated in a luscious blend of yogurt, cashew paste, poppy seeds, and aromatic spices like cardamom, cloves, and cinnamon. This marination not only imparts a rich flavor but also ensures the meat becomes tender and absorbs the essence of the spices.

Marinade

  • 500g chicken pieces
  • 1 cup yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon white pepper powder
  • Salt to taste

    • Rezala Paste

  • 1/4 cup white poppy seeds
  • 1/4 cup cashew nuts
  • 1 cup water (for soaking)
  • 2 tbsp olive oil

    • Other Ingredients

  • 2 large brown onions, thinly sliced
  • 1 cup plain yogurt (whisked)
  • 1 tablespoon ghee (clarified butter)
  • 2 tablespoons olive oil or ghee
  • 1 teaspoon sugar
  • 1 teaspoon white pepper powder
  • 1 teaspoon green cardamom powder
  • 1/2 teaspoon of Salt (to taste)
  • Fresh coriander leaves for garnish
    • Marinating the Chicken
    1. In a bowl, mix chicken with yogurt, ginger paste, garlic paste, white pepper powder, and salt. Let it marinate for at least 1-2 hours, or overnight in the refrigerator.
    Preparing the Rezala Paste
    1. Soak poppy seeds and cashew nuts in water for about 30 minutes.
    2. Drain the water and blend the soaked ingredients into a smooth paste using a blender, food processor or pestle and mortar. Add a little water if needed.
    3. In a pan, heat 2 tablespoons of olive oil/ghee. Add the paste and sauté for 5-7 minutes until the raw smell disappears. Set aside.
    Cooking Chicken Rezala
    1. n a large pan, heat 2 tablespoons of olive oil and 1 tablespoon of ghee.
    2. Add thinly sliced onions and sauté until they become golden brown.
    3. Add the marinated chicken and cook until the chicken changes colour and is partially cooked.
    4. Add the Rezala paste to the chicken and mix well. Cook for another 5 minutes.
    5. Pour in the whisked yogurt, sugar, white pepper powder, and green cardamom powder. Stir continuously to avoid curdling.
    6. Cook the chicken in the yogurt mixture on low heat until it's tender and the oil starts to separate from the gravy.
    7. Adjust salt according to your taste.
    8. Garnish with fresh coriander leaves.
    9. Serve Chicken Rezala hot with steamed rice, biryani, or Indian bread like naan or paratha. Enjoy this delicious Bengali delicacy!