Chicken Rezala is a tropically Bengali and bhopali recipe. It is an Indian mughlai non veg recipe. You can use lots of dry fruits and saffron in this recipe. Chicken Rezala is one such dish from these well-known Muslim restaurants of Calcutta and Bhopal. During Ramadan Muslims are made this recipe. I had also eaten this recipe in my father’s childhood friend home. Aunt’s hand made chicken razala is so tasty and its exceptional flavor is absolutely divine with not-so-thick off-white gravy. Writing this recipe is re-memorized the old days.
Chicken – 1/2 kg
Curd – 1 cup
Boiled Onion paste 75 grams
Ghee 1/2 cup
Green chilies 2-3 pieces
Bay leaf 1 piece
Ginger garlic paste 2 and ½ tablespoon
Coriander powder ½ tablespoon
Whole garama masala cardamom 2, cloves 2, cinnamon ½ inch Whole Black pepper ½ tablespoon
Poppy seed paste 2 tablespoon
Cashew nut paste 1tablespoon
Saffron strands few (soaked in water)
Whole Dried Red Chili 8
Fresh Cream 100 grams
Sugar ½ tablespoon
Kewra water ½ tablespoon
Salt as per taste
Hot water 2 cups
For garnishing: Roasted almonds, cashew nuts
Wash the chicken pieces. Marinate chicken pieces with curd and ginger-garlic paste for 1 hour. Put a pan on gas then add ghee in it.
Add the whole Red chilies. Add whole garam masala (cloves, cinnamon sticks, cardamom, bay leaves), onion paste, ginger garlic paste.
Cook till raw flavor is gone. Add black pepper powder, green chilis, cashew nut and poppy seed paste and curd. After adding curd you have to stir continuously. Other wise it will burn.
Now add the marinated chicken in it. Stir well and fry the chicken pieces for 5 minutes. Now add the reserve marinade to it. Add 2 cups of hot water. Cover the lid on it and let it cook for 30 minutes in a slow flame.
Remove the cover and check consistency. Gravy should be medium thin with fat drops from ghee separating at the side Check for seasoning and adjust the salt, sugar and pepper. Add the Kewra essence and saffron. Switch off the flame.
Transfer to an individual serving bowl, place one dried Red Chilli with each serving. Serve it with biryani or roomali roti.
Health conscious people can avoid ghee altogether by adding 1/2 cup of curd instead of 4 tablespoon.
DO NOT use the Turmeric, Red Chilli Powder and Garlic or any other spices.