Creamy Authentic Bangladeshi Chicken Rezala

fragrant bengali lamb rezala preparation

Creamy Authentic Bangladeshi Chicken Rezala

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.

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Course: Main Course

Cuisine: Bangladeshi

Keyword: Curry

Prep Time: 20

Cook Time: 30

Marinating Time: 1

Servings:

Calories: 385kcal

Equipment

Ingredients

For Marinade:

500 g 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

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

Nutrition