Chicken Rezala( Royal Chicken dish)

Chicken Rezala:

Rezala is a traditional Bengali dish influenced by Royal Mughlai Cuisine. This dish is a classic meat-based curry prepared basically by lamb meat but now it can also be prepared by chicken. The white-based gravy is made of yogurt, poppy seed paste, cashew paste, flavoured with kewra water, and some spices. The tender meat rests in the white gravy called " Rezala" which means royal and flavoursome.

In Kolkata Chicken or Mutton Rezala is very common, available in any Mughlai restaurant. It can be tasted with biriyani, naan, or simply with steamed rice. Bengalis are especially known for their foodie culture. For festivals, occasions or social gatherings food is our priority. Amenia, Sabirs, Shiraj, Arsalan, and Biriyani House are iconic Mughal restaurants in Kolkata. These restaurants make Kolkata a visiting place for foodies.

I tried several times to make this dish but something was missing, however last time somehow I passed all errors so I decided to share it.

Course -  Main course

Cuisine - North Indian

Author - Usashi Mandal

Serving - 4 

Preparation time - 40 minutes 

Cooking time - 20 minutes

Some other meat dishes:
Murg Badami

                                      

Ingredients:-

5/6 piece chicken(with bone)

1 onion paste

2 tbsp ginger garlic paste

1 tbsp Greek yogurt

1 tbsp poppy seed paste

1 tbsp cashew nut paste

5 green chili paste

1 tsp black pepper powder

1 tsp white pepper powder

1 bay leaf

2 dried red chilies

1 tbsp whole cardamom, cinnamon, cloves

2 tsp sugar

2 tbsp ghee(clarified butter)/ butter

1 tsp kewra water

1 tsp mace powder

Salt for seasoning

Instructions:

•  Drain all water from chicken pieces.

•  In a bowl add chicken along with onion paste, ginger-garlic paste, yogurt, green chilli paste, salt, mace powder, and black and white pepper powder. Mix very well and marinate for 5/6 hours.
• Heat ghee or butter in a pan. Add dried red chillies roast for a bit then add bay leaf and whole spices. When a nice aroma starts filling your kitchen add marinated chicken pieces with marination. Cook for 10 minutes.
•  After 10 minutes give a stir and add cashew and poppy seed paste. Cook for 5 minutes then add warm water, about 3/4 cup. Cover and cook on low flame until oil floats over the gravy. 
•  Add sugar and taste seasoning. Add kewra water give a stir, and switch off the flame. Chicken Rezala is ready to serve.
•  Serve it with naan, rotis, biriyani, pulao or simple steamed rice.

Happy Cooking:)