How Can I Make Chicken Rezala at Home?

Chicken Rezala is a rich, aromatic, and creamy dish that originated in the Mughlai kitchens of Bengal. This delicious curry has a delicate balance of flavors, combining the richness of yogurt and cashews with fragrant spices to create a mild yet flavorful chicken dish. While traditionally associated with special occasions, Chicken Rezala is surprisingly easy to make at home with the right ingredients and techniques.

In this blog, we’ll walk you through the process of making Chicken Rezala at home, step by step. Whether you're a beginner or a seasoned cook, you'll find this recipe easy to follow, and the result will be a dish that you and your family will savor. Let’s get started!

Ingredients for Chicken Rezala

The key to making an authentic Chicken Rezala lies in using fresh, high-quality ingredients. Here's a list of what you’ll need to make this dish at home:

Main Ingredients

Chicken: 1 kg of bone-in chicken, preferably cut into medium pieces

Yogurt (Curd): 1 cup (preferably hung curd or thick curd)

Onions: 2 large onions, thinly sliced

Ghee: 4 tablespoons (you can use oil, but ghee adds a traditional richness)

Ginger-Garlic Paste: 2 tablespoons

Cashews: 10-12, soaked in warm water

Poppy Seeds: 1 tablespoon, soaked in water (optional but recommended)

Green Chilies: 4-5 slit lengthwise

Milk: 1/4 cup

Kewra Water: 1 tablespoon (adds a delicate aroma)

Spices

Whole Garam Masala:

2 bay leaves

4-5 green cardamoms

2-3 cloves

1 small cinnamon stick

White Pepper Powder: 1 teaspoon (or black pepper if unavailable)

Nutmeg: A pinch

Mace (Javitri): A small piece (optional)

Salt: To taste

Sugar: 1/2 teaspoon

Garnish

Saffron Strands: A few (optional, soaked in warm milk)

Fried Onions (Birista): 1/4 cup (for garnish)

Tools Needed

A deep pan or kadai

Blender or food processor

Wooden spatula for stirring

Step-by-Step Recipe to Make Chicken Rezala

Now that we have all the ingredients ready, let's dive into the cooking process.

Step 1: Marinate the Chicken

Marination is an essential part of making Chicken Rezala, as it helps tenderize the chicken and infuses it with flavor.

In a large mixing bowl, whisk the yogurt until it is smooth and lump-free.

Add ginger-garlic paste, a pinch of salt, and half of the white pepper powder to the yogurt.

Rub this mixture thoroughly over the chicken pieces, ensuring each piece is evenly coated.

Cover the bowl with cling wrap and let the chicken marinate for at least 1 hour. If possible, marinate it overnight in the refrigerator for deeper flavors.

Step 2: Prepare the Cashew-Poppy Seed Paste

While the chicken is marinating, prepare the base of the curry using soaked cashews and poppy seeds.

Drain the soaked cashews and poppy seeds and add them to a blender.

Blend them together with a little water to form a smooth, creamy paste. Set this paste aside for later use.

Step 3: Fry the Onions

Onions play a crucial role in the texture and flavor of Chicken Rezala. In this step, we’ll fry them until they are golden brown.

Heat 2 tablespoons of ghee in a deep pan or kadai over medium heat.

Add the sliced onions and fry them until they are golden brown and crispy. This may take around 10-15 minutes. Stir occasionally to avoid burning.

Remove the onions from the pan and set them aside on a plate lined with paper towels. You can reserve a portion of these fried onions for garnishing later.

Step 4: Cook the Chicken

Now that the prep work is done, it’s time to start cooking the chicken.

In the same pan, add the remaining ghee. Once heated, add the whole garam masala (bay leaves, green cardamoms, cloves, and cinnamon stick).

Let the spices release their aroma for a minute, then add the marinated chicken to the pan.

Cook the chicken on medium heat until it turns white and starts to release its juices. This will take about 10 minutes.

Step 5: Add the Cashew-Poppy Seed Paste

The rich, creamy base of Chicken Rezala comes from the addition of the cashew-poppy seed paste and yogurt.

Once the chicken is lightly browned, reduce the heat to low and add the cashew-poppy seed paste.

Stir well to combine, ensuring the paste coats the chicken pieces evenly.

Cook this mixture for about 5 minutes, stirring occasionally.

Step 6: Add Yogurt and Milk

To enhance the creaminess and depth of flavor, we'll now add yogurt and milk to the curry.

Gradually whisk in the yogurt (from the marinade) and mix it thoroughly into the chicken.

Add 1/4 cup of milk to make the sauce smoother and prevent it from curdling.

Continue cooking on low heat, stirring frequently to avoid curdling, for another 10-12 minutes.

Step 7: Season the Rezala

Now that the chicken is nearly cooked, it’s time to season the dish and add the final touches.

Add slit green chilies, the remaining white pepper powder, a pinch of nutmeg, and mace. Stir everything well to combine.

Add salt and sugar to taste. The sugar helps balance the spiciness and adds a subtle sweetness to the dish.

If you’re using saffron, stir in the saffron-infused milk at this stage for an extra layer of flavor.

Step 8: Simmer and Finish

At this point, the Chicken Rezala should be cooked through, and the sauce should have thickened into a rich, creamy consistency.

Let the chicken simmer in the sauce for 10 more minutes, allowing all the flavors to meld together beautifully.

Add a splash of kewra water to give the dish its signature floral aroma.

Step 9: Garnish and Serve

Your Chicken Rezala is now ready to be served!

Garnish with fried onions (birista) and a few saffron strands.

Serve hot with steamed basmati rice, rumali roti, or naan.

Tips for Perfecting Chicken Rezala

Use ghee instead of oil: Ghee adds a richness and depth of flavor that’s essential to the authentic taste of Chicken Rezala.

Marinate the chicken well: The longer you marinate, the better the chicken will absorb the flavors.

Low heat cooking: Cook the chicken on low heat to ensure the yogurt doesn’t curdle and the spices infuse properly.

Adjust spice levels: Chicken Rezala is traditionally a mild dish, but you can adjust the number of green chilies to suit your heat preference.

Conclusion

Making Chicken Rezala at home is an excellent way to enjoy a restaurant-quality dish in the comfort of your kitchen. This Mughlai dish, with its rich, creamy gravy and delicate flavors, pairs perfectly with Indian breads or rice, making it a versatile option for both casual dinners and special occasions.

Once you’ve mastered this recipe, you can experiment by adding your own twists, like using mutton instead of chicken or playing around with the level of spice. Enjoy your homemade Chicken Rezala and impress your friends and family with your culinary skills!