Creamy Authentic Bangladeshi Chicken Rezala Recipe

I’ll be honest with you – I’m slightly obsessed with this creamy, ivory-colored curry that somehow manages to be both elegant and deeply comforting. There’s something magical about how the poppy seeds and cashews transform into this velvety sauce that coats every piece of tender chicken. Maybe it’s the way the spices dance together, or how the yogurt marinade works its quiet magic, but this dish has become my go-to when I want something that feels both exotic and familiar.

Why You’ll Love this Creamy Authentic Bangladeshi Chicken Rezala

When I tell you this chicken rezala is basically a warm hug in curry form, I’m not being dramatic.

This dish hits differently than your typical chicken curry, friends.

Picture this: silky, cream-colored sauce that’s rich without being heavy, tender chicken that practically falls off the bone, and a flavor profile that’s complex yet comforting.

The poppy seeds and cashews create this gorgeous, velvety texture that coats every piece of chicken perfectly.

What really gets me though? It’s fancy enough for guests but simple enough for a Tuesday night when you’re craving something special.

What Ingredients are in Creamy Authentic Bangladeshi Chicken Rezala?

Let me tell you, the ingredient list for chicken rezala might look long, but don’t let that scare you off. Most of these are pantry staples you probably already have lurking in your spice cabinet, and the ones you don’t? They’re totally worth hunting down for this creamy, dreamy curry.

The beauty of this recipe lies in how each ingredient plays its part in creating that signature pale, velvety sauce. Unlike your typical tomato-based curries, rezala gets its gorgeous cream color and luxurious texture from a clever combination of yogurt, poppy seeds, and cashews.

Ingredients:

• 500g bone-in chicken, cut into pieces
• ⅓ cup + 2 tbsp plain yogurt
• 2 tbsp ghee
• 1 tbsp cooking oil
• 1 tbsp poppy seeds, toasted
• 1 tbsp cashew nuts, broken
• ¼ tsp white pepper powder
• 1 tsp coriander powder
• ½ tsp ginger garlic paste
• ⅓ cup onion paste
• 2-3 bay leaves
• 1-inch cinnamon stick
• 4 cloves
• 2 green cardamoms
• 1 blade mace
• 3 green chilies, slit
• ⅛ cup milk
• ½ cup water
• Salt to taste
• 2-3 drops kewra water (optional)

A Few Things to Keep in Mind

The poppy seeds are absolutely essential here, so don’t even think about skipping them. They’re what give rezala its characteristic nutty flavor and help thicken that gorgeous sauce. Make sure to toast them lightly before grinding; it really brings out their flavor.

White pepper instead of black might seem weird, but trust the process. It keeps the sauce looking pristine and pale, plus it has a different heat profile that works beautifully with the other spices.

That kewra water at the end? It’s totally optional, but if you can find it, those few drops add this subtle floral note that makes the whole dish feel restaurant-fancy. Rose water works as a substitute if you’re feeling adventurous.

How to Make this Creamy Authentic Bangladeshi Chicken Rezala

Now that we’ve got our ingredients lined up like little soldiers, let’s plunge into the actual cooking process. I’m not going to lie, this isn’t exactly a throw-everything-in-a-pot kind of recipe, but the steps are pretty straightforward once you get the hang of it.

Start with the Marinade****

First things first, we need to get that chicken marinating. Take your 500g of bone-in chicken pieces and coat them with ⅓ cup of the yogurt, a good pinch of salt, ½ tsp ginger garlic paste, and half of that ¼ tsp white pepper powder. Mix it all up and let it hang out for at least an hour. This isn’t just busy work, the yogurt is actually tenderizing the meat while those spices work their magic.

Make Your Spice Paste****

While the chicken is doing its thing, you’ll want to prepare your secret weapon, the spice paste. Grind up those 1 tbsp toasted poppy seeds and 1 tbsp broken cashews into a smooth paste. If you’ve got some dry coconut lying around, toss that in too, though it’s totally optional. This paste is what’s going to give your rezala that signature creamy texture without making it heavy.

Get Those Aromatics Going

Heat up 2 tbsp ghee and 1 tbsp cooking oil in a heavy-bottomed pan. Once it’s nice and hot, toss in your whole spices: 2-3 bay leaves, that 1-inch cinnamon stick, 4 cloves, 2 green cardamoms, and 1 blade of mace. Let them sizzle and pop until your kitchen smells like a spice market. This should take about 30 seconds, maybe a minute if you’re feeling fancy.

Build the Base

Now comes the fun part. Add ⅓ cup onion paste to your aromatic oil and let it cook until it turns a lovely light brown color. Don’t rush this step, good things come to those who wait.

Once it’s golden, mix in the remaining ginger garlic paste, 1 tsp coriander powder, and the rest of your white pepper powder. Cook this mixture for another minute or two.

Bring Everything Together

Add your marinated chicken to the pan, yogurt and all. Cook it until the chicken changes color on all sides, which usually takes about 5-7 minutes.

Pour in your spice paste along with ½ cup water and let everything come to a gentle simmer. Toss in those 3 slit green chilies for a bit of heat.

The Final Stretch****

Cover the pan and let it cook for about 15-20 minutes, stirring occasionally so nothing sticks to the bottom.

When the chicken is tender and cooked through, stir in ⅛ cup milk and the remaining 2 tbsp yogurt. This is what gives the sauce that gorgeous pale color and silky finish.

Give it a taste and adjust your salt if needed. If you managed to score some kewra water, now’s the time to add those 2-3 drops. Trust me, a little goes a long way with this stuff.

Creamy Authentic Bangladeshi Chicken Rezala Substitutions and Variations

Recipe flexibility might be my favorite thing about cooking, and chicken rezala is surprisingly adaptable once you understand its core DNA.

Can’t find poppy seeds? Cashews work solo for that creamy base. No kewra water? Skip it entirely, or try a drop of rose water instead.

I love swapping the bone-in chicken for boneless thighs when I’m feeling lazy about picking around bones.

Goat meat transforms this into a richer, more traditional version if you’re adventurous.

Even the yogurt can become coconut cream for dairy-free folks, though you’ll lose some tang.

What to Serve with Creamy Authentic Bangladeshi Chicken Rezala

Three things matter when pairing sides with chicken rezala: you need something to soak up that gorgeous creamy sauce, a texture contrast to break up all that silky richness, and maybe a little acidity to cut through the ghee.

I reach for basmati rice first—it’s practically mandatory. Those long grains cradle every drop of sauce beautifully. Naan works too, though I prefer something lighter like chapati.

For contrast, I love crispy papadums or a simple cucumber salad with lemon juice. The crunch cuts through all that creaminess perfectly.

Fresh cilantro chutney adds that acidic punch you’re craving.

Final Thoughts

Honestly, this recipe changed how I think about Bangladeshi cooking entirely.

The delicate balance of spices, that silky yogurt base, the aromatic whole spices – it’s pure magic in a pot.

Sure, it takes some patience with all that marinating and careful stirring, but isn’t the best food worth waiting for?

I mean, when you taste that first spoonful of tender chicken swimming in creamy, fragrant sauce, you’ll understand why this dish holds such a special place in Bengali hearts.

Trust me, your kitchen will smell absolutely incredible for hours.

Recipe Card

Introduction: Experience the elegance of Bengali cuisine with this aromatic Chicken Rezala featuring tender chicken simmered in a delicate yogurt-based sauce infused with fragrant whole spices. This creamy, mildly spiced dish delivers restaurant-quality flavors right from your home kitchen.

• Prep Time: 1 hour 20 minutes (including marination)
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Serves: 4

Ingredients:

*For Marinade:*

• 500g bone-in chicken, cut into pieces
• 2 tbsp curd/yogurt
• ½ tsp ginger garlic paste
• ⅛ tsp white pepper powder
• Salt to taste

For the Dish:

• ⅓ cup curd/yogurt
• 2 tbsp ghee
• 1 tbsp cooking oil
• 1 tbsp poppy seeds, toasted
• 1 tbsp cashew nuts, broken
• ⅛ tsp white pepper powder
• 1 tsp coriander powder
• ⅓ cup onion paste
• 2-3 bay leaves
• 1-inch cinnamon stick
• 4 cloves
• 2 green cardamoms
• 1 blade mace
• 3 green chilies, slit
• ⅛ cup milk
• ½ cup water
• 2-3 drops kewra water (optional)
• Salt to taste

Instructions:

1. Marinate chicken pieces with 2 tbsp curd, salt, ½ tsp ginger garlic paste, and ⅛ tsp white pepper powder. Let it rest for 1 hour.
2. Toast poppy seeds until lightly golden. Grind toasted poppy seeds and cashew nuts into a smooth paste with a little water.
3. Heat ghee and cooking oil in a heavy-bottomed pan. Add bay leaves, cinnamon stick, cloves, green cardamoms, and mace. Fry until aromatic.
4. Add onion paste to the pan and sauté until it turns light brown in color.
5. Mix in the remaining ginger garlic paste, coriander powder, and remaining white pepper powder. Cook for 1-2 minutes.
6. Add the marinated chicken along with all the marinade. Cook on medium heat for 8-10 minutes, stirring occasionally.
7. Add the poppy seed-cashew paste and mix well. Cook for 3-4 minutes.
8. Pour in the remaining yogurt gradually while stirring continuously to prevent curdling.
9. Add green chilies, milk, and water. Bring to a gentle simmer.
10. Cover and cook on low heat for 15-20 minutes until chicken is tender and sauce reaches desired consistency.
11. Finish with kewra water if using. Adjust salt and serve hot with steamed rice.

Notes:

• Whisk yogurt well before adding to prevent curdling, and add it gradually while stirring continuously
• Toast poppy seeds on low heat to avoid burning, as they can turn bitter
• For a richer flavor, substitute dry coconut along with poppy seeds and cashews in the paste
• The dish can be made ahead and reheated gently; flavors develop beautifully overnight
• Use room temperature yogurt for best results and less chance of curdling
• Adjust water quantity based on desired sauce consistency – it should be creamy but not too thick
• Green cardamom can be lightly crushed before adding for more intense flavor

Nutritional Information:

Frequently Asked Questions

Can I Make Chicken Rezala Without Poppy Seeds?

You can make chicken rezala without poppy seeds, but I’d recommend substituting cashews or blanched almonds for thickness and creaminess. The flavor won’t be traditionally authentic, but it’ll still taste delicious.

How Long Can I Store Leftover Chicken Rezala?

I’d store leftover chicken rezala in the refrigerator for up to three days in an airtight container. You can also freeze it for up to three months for longer storage.

Is Chicken Rezala Spicy or Mild in Taste?

I’d describe chicken rezala as mild to moderately spiced rather than hot. The white pepper and green chilies provide gentle heat, while yogurt and milk create a creamy base that mellows the spices beautifully.

Can I Use Boneless Chicken Instead of Bone-In Pieces?

Yes, you can substitute boneless chicken for bone-in pieces. I’d recommend reducing the cooking time since boneless chicken cooks faster and can become tough if overcooked in this rezala recipe.

What Is Kewra Water and Where Can I Buy It?

Kewra water’s a fragrant essence made from pandanus flowers that adds floral aroma to dishes. I’d recommend checking Indian grocery stores, Middle Eastern markets, or ordering it online from specialty spice retailers.