Delicious Chicken Rezala Restaurant Style| চিকেন রেজালা

Discover the rich and delectable flavours of Bengali Chicken Rezala, a traditional Mughlai stew that hails from the heartland of Bengal. This creamy and aromatic dish combines succulent chicken with a tantalizing blend of yogurt, cashews, poppy seeds, and a selection of whole spices. In this blog post, we’ll take you on a culinary journey, exploring the origins and preparation of this mouthwatering delicacy, and why it is a must-try for food enthusiasts. So, grab your naan, roti, or kulcha, and let’s dive into the enchanting world of Bengali-style Chicken Rezala!

The Origins of Bengali Chicken Rezala:

Bengali Chicken Rezala has a fascinating history that dates back to the Mughal era when culinary influences from Central Asia were integrated into Bengali cuisine. The dish was originally created in the royal kitchens, where it gained popularity for its unique blend of aromatic spices and creamy texture. Over the centuries, it has become a beloved part of Bengali culinary culture, cherished in both homes and restaurants.

The Ingredients that Create Magic:

The secret to the distinct flavours of Bengali Chicken Rezala lies in its carefully curated ingredients. Tender chicken pieces are simmered to perfection in a velvety sauce crafted from yogurt, ground cashews, and poppy seeds. The addition of fragrant whole spices, such as cardamom, cloves, and cinnamon, adds a delightful aroma that will tantalize your taste buds.

The Preparation Process:

Preparing Bengali Chicken Rezala is an art that requires patience and precision. The chicken is first marinated in a yogurt-based marinade, allowing it to absorb the flavours before cooking. The rich sauce is then prepared separately, incorporating ground cashews and poppy seeds, which impart a luscious creaminess to the dish. Finally, the marinated chicken is gently simmered in this aromatic sauce until it reaches a state of culinary perfection.

Differences between Bengali Chicken Rezala and North Indian Chicken Korma:

While Bengali Chicken Rezala and North Indian Chicken Korma share some similarities, they each have their unique characteristics. Unlike the white-coloured gravy of Chicken Korma, Chicken Rezala boasts a creamier, lighter hue, owing to the use of yogurt and cashews. Additionally, the combination of spices and the method of preparation sets Chicken Rezala apart, creating a distinctive taste that is a testament to Bengal’s culinary heritage.

Chicken Rezala Recipe Ingredients:

• 500g chicken, cut into bite-sized pieces
• 100g plain yogurt (curd)
• ½ teaspoon butter
• 10-12 pieces cashew nuts
• 50g poppy seeds
• 3 large onion, paste
• 2 dry red chillies, slit
• 1½ tablespoon ginger-garlic paste
• 3 tablespoon vegetable oil
• 2 tablespoon ghee
• 1/2 teaspoon coriander seeds
• 2 green cardamom pods
• 3 cloves
• ½-inch cinnamon stick
• 1 bay leaf
• 1 tablespoon white pepper (Black pepper is optional)
• 1/2 teaspoon sugar
• Javitri small amount
• Saffron for garnish
• Salt to taste

Chicken Rezala Recipe Instructions:

Marination:

• In a bowl, take chicken pieces. Add white pepper, yoghurt (50 g), ginger-garlic paste.
• Ensuring they are well coated.
• Cover the bowl and let the chicken marinate for at least 1 hour, preferably in the refrigerator.

Prepare the Cashew-Poppy Seed Paste:

• In a separate bowl, soak the cashew nuts and poppy seeds in warm water for about 20 minutes
• After soaking, grind them into a smooth paste using a little water. Set aside.

Cooking the Chicken Rezala:

• In a large, heavy-bottomed pan, heat the oil and ghee over medium heat.
• Add the dry red chillies, cloves, cinnamon stick, and bay leaf. Sauté for a minute or until they release their aroma.
• Add the onion paste. Cook until the onions turn soft and lightly golden.
• Add butter and add the remaining half of the curd (i.e 50g).

Add the marinated chicken:

• Add the marinated chicken to the pan. cover the pan and cook on medium-high heat until the chicken changes color and is cooked through and tender.

Prepare the masala powder:

• In a graining machine grind cardamom, coriander seeds, white pepper, javitri and make a fine powder.

• Remove the cover. Once the chicken is well cooked and flavours are incorporated.

Add the prepared masala & creamy sauce :

• Season the chicken with prepared masala powder, and cashew-poppy seeds paste. stirring continuously to combine everything.
• Add ghee and mix thoroughly.

Garnish and Serve:

• Once the chicken is cooked and the sauce has thickened to your desired consistency, turn off the heat.
• Garnish the Chicken Rezala with saffron

Serving Suggestion:

Bengali Chicken Rezala is best enjoyed with naan, roti, or kulcha, as these bread varieties complement the rich and savory flavours of the stew. The soft and slightly crispy texture of the bread is perfect for sopping up the velvety sauce. For a complete meal, serve the Chicken Rezala with fragrant basmati rice and a refreshing side salad.

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