Chicken Rezala

Rezala is a rich meat dish yet subtle gravy with aromatic spices, yogurt, milk/ cream and nuts created during Mughal era in Kolkata. This is very similar to korma. But its thin delicate gravy makes Rezala so unique. It so delicious having rezala with naan and paratha. It pairs greatly with Polau as well. 

Traditionally mutton is used for rezala; but Chicken Rezala became its popularity as a lighter option over the years. Original recipe is very rich with ghee laden sauce. I tweaked it to make with less oil and ghee, yet it tastes incredible. 

I grew up in a small town, far away from Kolkata. Rezala is one of Kolkata specialties I only heard about. People always raved about it. Finally I tried when one friend described how it was made and it was worth the hype. Since then I have been making this for any special occasion or weekend family dinners. This is one of our absolute favorites. It’s a must try. 

Very basic spices needed for this recipe. At the end of cooking process a few drops of rose water adds very royal flavor. The floral notes of rose water and warm spices reminiscent of nawabi cuisine. 

A few tips to make sophisticated Rezala. It’s important to keep flame on low to prevent browning and gentle simmering to achieve its pale color. Use heavy bottomed pan and stir often to avoid sticking to the pan. 

Ingredients~

4 pieces of chicken leg quarters (1 1/2 lb.)

2 tbsp onion paste 

1 tsp garlic paste

1 tsp ginger paste

2 tbsp poppy seeds paste

1/2 cup Greek yogurt

1/4 cup half n half milk 

1/8 tsp freshly ground white pepper 

1/8 tsp whole black pepper 

A bay leaf 

A cinnamon stick 

1/4 cup oil 

2 tbsp ghee

2 pinches of sugar

1 cup warm water

Fried onion for garnishing

Grind together ~

4 green cardamom

4 cloves

A small cinnamon stick 

A small piece of nutmeg 

A small piece of mace 

Method~

Marinate chicken with 2 tbsp yogurt and salt for at least half an hour.

Heat half oil in the pan on low heat. Place chicken on the pan and cook each side for 2 minutes without browning them. It doesn't have to be cooked through at this point. Remove from the pan and clean any brown bits sticking to the pan.

Add remaining oil in a heavy bottomed pan on low heat. Add bay leaf, whole black peppers and cinnamon stick. Reduce the heat to low and saute onion, ginger, garlic paste. Keep sauteing onion mixture on low heat until softened without making it brown.  

Add the chicken pieces and coat well with the onion mixture. Add warm water, white pepper and salt. Cover and let it simmer for 15 minutes or until cooked through. Whip together remaining yogurt, poppy seeds  paste, milk and sugar. Pour in the gravy. Stir well and let it simmer for another 2-3 minutes. At last add ghee, ground spice mixture and rose water. Stir well. Have a taste test and adjust seasonings. Garnish with fried onion. Serve hot with polau, paratha or naan. Enjoy!

Happy Cooking!