| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 25g | 10g | 12g |
| sugars | fibre | protein | salt |
| 5g | 2g | 28g | 1g |
Why I Love Indian Chicken Rezala
There are countless reasons to fall in love with Chicken Rezala, but let me start from the beginning. The first time I encountered this exquisite dish, I was captivated by its complex layers of flavor and aromatic profile. Well known in Bengali cuisine, Chicken Rezala is a delicate, creamy curry that brings together the deep spiciness of traditional Indian recipes with a subtle sweetness that will tantalize your taste buds. Imagine my surprise when I found out about the rose and kewra water in the recipe; these are ingredients you don’t often find in Southern cuisine, but they add an unmistakable aromatic depth to the dish.
The First Encounter
I first discovered Chicken Rezala during a cooking class led by the renowned chef, Asma Khan, famous for her London restaurant, Darjeeling Express. Her passion for Bengali cuisine and storytelling transported me straight into the heart of East India. From the first bite, I knew I had to bring this dish back home and give it my own Southern twist without altering its core integrity.
Southern Ties and Coastal Flairs
Growing up in Charleston, South Carolina, I was surrounded by the rich culinary traditions of the South. The creamy, luscious texture of Chicken Rezala immediately reminded me of our local Lowcountry dishes, like Shrimp and Grits or Chicken Bog. The difference is the exotic combination of spices used in Chicken Rezala—green cardamom, cloves, and cinnamon—which elevates the dish to something extraordinary. The white poppy seeds and cashew nut paste contribute to its silky texture, much like the creamy gravies you might find in Southern cuisine but with a nutty twist.
Besides its standalone magnificence, Chicken Rezala pairs beautifully with a variety of sides. I particularly love serving it with a hearty helping of basmati rice or naan bread, which helps to soak up every bit of that delicious gravy. You could even enjoy it alongside a fresh cucumber salad to balance out the rich flavors.
If you’re a fan of classic Indian dishes like Butter Chicken or Korma, you will undoubtedly appreciate the nuanced flavors of Chicken Rezala. It’s a dish that beckons to be shared, much like our family gatherings back home. Whether you’re hosting a dinner party or treating yourself to a comforting meal, this recipe will quickly become a favorite in your repertoire.
What You’ll Need
- 2 lbs chicken, cut into pieces
- 1 cup plain yogurt
- 1/4 cup vegetable oil
- 2 large onions, thinly sliced
- 2 tablespoons ginger-garlic paste
- 4-5 green cardamom pods
- 4-5 cloves
- 1-inch cinnamon stick
- 4-5 black peppercorns
- 1 bay leaf
- 2 tablespoons white poppy seeds (khus khus), soaked and ground to paste
- 1 tablespoon cashew nuts, soaked and ground to paste
- 1 teaspoon sugar
- Salt to taste
- 1 cup warm milk
- 1/4 cup fresh cream
- 1/4 teaspoon white pepper powder
- 2 tablespoons rose water
- 1 tablespoon kewra water
- Chopped cilantro for garnishing (optional)
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Method
Step One
Marinate the chicken pieces with plain yogurt and salt. Cover and refrigerate for at least 1 hour.
Step Two
Heat vegetable oil in a large pan over medium heat. Add the thinly sliced onions and fry until they are golden brown. Remove the fried onions from the pan and set aside.
Step Three
In the same pan, add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
Step Four
Add green cardamom pods, cloves, cinnamon stick, black peppercorns, and bay leaf to the pan. Sauté for a minute until fragrant.
Step Five
Add the marinated chicken to the pan and cook until the chicken starts to change color and is partially cooked.
Step Six
Add the soaked and ground poppy seeds paste and cashew nuts paste to the pan. Mix well and cook for a few minutes.
Step Seven
Add sugar and salt to taste. Pour in warm milk and bring the mixture to a boil. Reduce the heat and simmer until the chicken is cooked through and the gravy thickens.
Step Eight
Stir in fresh cream and white pepper powder. Mix well and cook for another 2-3 minutes.
Step Nine
Add rose water and kewra water. Stir to combine and remove the pan from heat.
Step Ten
Garnish with chopped cilantro if desired. Serve hot with naan, paratha, or steamed rice.
