मMasala AtlasBiryani
Bengal

Chicken Rezala

A white, fragrant Mughlai-Bengali curry with yogurt and nuts.

Prep30 minCook45 minTotal1 hr 15 minServes4DietNon-vegLevelMediumSpice
Chicken Rezala from Bengal

About this dish

Chicken Rezala is a sophisticated legacy of the Mughal influence on Bengali cuisine, particularly associated with the royal kitchens of Lucknow that migrated to Kolkata. Distinct for its white, thin, silky gravy, it avoids turmeric and red chili powder, relying instead on yogurt, cashews, and whole spices. It is the epitome of festive luxury, characterized by the floating dried red chilies and a hint of floral essences.

Ingredients

The Marinade

  • 800g Chicken, large pieces on the bone
  • 200g (3/4 cup) Thick yogurt, whisked
  • 2 tbsp Ginger-garlic paste
  • 1 tsp Salt
  • 1 tsp White pepper powder

The Nut Paste

  • 10 Cashew nuts, soaked
  • 1 tbsp Poppy seeds (Posto), soaked
  • 2 medium Onions, boiled and ground to a fine white paste

The Gravy & Aromatics

  • 4 tbsp Ghee
  • 2 Bay leaves
  • 4-5 Whole dry red chilies (left whole)
  • 1 tsp Shahi Jeera (caraway seeds)
  • 1 drop Keora water (pandanus)
  • 1 drop Meetha Atar (edible perfume)
  • 1 tsp Sugar

Method

  1. 1

    Marinate the chicken

    Mix the chicken pieces with yogurt, ginger-garlic paste, white pepper, and salt. Allow it to marinate for at least 2 hours in the refrigerator to tenderize the meat.

  2. 2

    Prepare onion paste

    Boil the onions in water for 10 minutes until translucent, then grind into a very smooth white paste. Boiling removes the raw pungent smell without browning the onion.

  3. 3

    Make the nut paste

    Grind the soaked cashews and poppy seeds into a fine, silky paste using a little milk or water. Any grit will ruin the smooth texture of the Rezala.

  4. 4

    Temper the ghee

    Heat ghee in a heavy pot. Add bay leaves, whole dry red chilies, and shahi jeera. The chilies should puff up but not turn black; they provide color contrast, not heat.

  5. 5

    Cook the onion paste

    Add the boiled onion paste to the ghee. Sauté on low heat for 5-7 minutes. It must not change color; you are looking for the raw smell to vanish while keeping it pearly white.

  6. 6

    Braise the chicken

    Add the marinated chicken pieces. Cook on medium heat for 10 minutes, stirring constantly. The yogurt will release water; continue cooking until the ghee starts to separate.

  7. 7

    Add nut paste

    Stir in the cashew-poppy seed paste and sugar. Mix well to combine. The gravy will thicken instantly, so lower the heat to prevent the bottom from scorching.

  8. 8

    Simmer to perfection

    Add 1/2 cup of warm water if the gravy is too thick. Cover and simmer on low heat for 15-20 minutes until the chicken is tender and the gravy is velvety.

  9. 9

    Final flourish

    Turn off the heat. Add the keora water and meetha atar. Keep the pot covered for 10 minutes to allow the royal aromas to permeate the meat.

Notes & variations

  • White pepper is essential; black pepper will speckle the white gravy and change the aesthetic.
  • Do not brown the onions or the chicken; the hallmark of a Rezala is its pristine white color.
  • If you don't have Meetha Atar, omit it, but Keora water is necessary for the authentic Mughlai scent.
  • Best cooked in Ghee, but a 50/50 mix with white oil is acceptable for a lighter version.

Serve with

Rumali Roti, Biryani, or Garlic Naan.

Cook's note

Soak the poppy seeds in warm water for 30 minutes before grinding to ensure they turn into a perfectly smooth paste.

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