Bengali Chicken Rezala

Name: Bengali Chicken Rezala
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 serving
Ingredients: 1 onion; 2 tbsp vegetable oil; ¼ cup cashew nuts; ¼ cup white poppy seeds; 1 tsp ginger; 6 garlic cloves; 1 cup yoghurt; ½ tsp cayenne pepper; 2 tsp garam masala; 1½ tsp salt; 4 tbsp mustard oil; 4 cardamom pods; 2 black cardamom pods; 4 cloves; 1 cinnamon stick; ½ tsp black peppercorns; 5 dried red chillies; 2.2lb chicken thigh meat

User Reviews

5.0

12 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings
6
Calories
232 kcal
Course
Main Course
Cuisine
Indian

Bengali Chicken Rezala

Stella Pitts

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This uniquely Bengali curry is a rich, creamy and decadent curry, packed with flavour and a spice to wake up the taste buds. Learn what makes this curry so special, and get the recipe so you can make it at home too...

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Ingredients

Servings

For the onion puree

1 onion (blended into a puree)
2 tbsp vegetable oil

For the Rezala curry paste

¼ cup cashew nuts (unsalted)
¼ cup white poppy seeds (khus khus)
1 tsp ginger (finely grated)
6 garlic cloves (finely grated)
1 cup yoghurt (plain)
½ tsp cayenne pepper (or hot chilli powder)
2 tsp garam masala
1½ tsp salt

Other ingredients

4 tbsp mustard oil
4 cardamom pods
2 black cardamom pods
4 cloves
1 cinnamon stick
½ tsp black peppercorns
5 dried red chillies
2.2lb chicken thigh meat (1kg) cut into bitesize chunks)

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Instructions

For the onion paste

Fry the onion puree in the vegetable oil over a moderate heat for 5 minutes until cooked and lightly browned. Set aside to cool slightly.

For the curry paste

Soak the cashew nuts and poppy seeds in 1/2 cup hot water for 15 minutes.
Using a stick blender or food processor, blend the cashew nuts, poppy seeds and their soaking water, with the ginger, garlic, yoghurt, cayenne pepper, garam masala and salt.

For the curry

Heat the mustard oil in a large pan until hot, then add the cardamom, cloves, cinnamon, peppercorns and chillies and fry briefly to season the oil.
Add the chicken and fry for 2-3 minutes before adding the curry paste and onion paste. Stir fry for 3-4 minutes until bubbling then stir in 1 cup water.
Bring to a simmer then reduce the heat to low and bubble gently (uncovered) for 35 minutes, stirring occasionally.
Remove from the heat, check for seasoning and serve.
Serve garnished with freshness! I like to use chopped radish, fresh coriander, more cashew nuts, and sometimes tomato and raw red onion. You decide. It's also delicious with NO garnish, so don't worry if you don't have anything.

Notes

Ingredient Substitutions
Serving suggestions
Storage
You can use Beef, Lamb, Mutton or Goat for Rezala Curry too. Adjust the meat cooking time to 1 ½ hours. You may also need to add a little more water if the sauce reduces too much.
The two essential ingredients are mustard oil and white poppy seeds (khus khus). The curry doesn’t taste the same without!
Serve alongside lots of fluffy basmati rice or with Indian breads like naan, roti, chapati or paratha. It’s perfect on its own, or alongside lots of other Indian dishes as part of a feast. Rezala works excellently alongside biryani rice.
If you have time and self-control, keep your rezala curry in the fridge for the night and serve the next day. The flavour will be enhanced no-end!
Fridge: In an airtight container, chicken rezala will stay fresh for 3-5 days in the fridge (it’ll taste better too!).
Freezer: Store in single portions in the freezer for 3+ months. Cook from frozen in the microwave. I’ll also add a little water to the top of the frozen curry before reheating to help avoid drying out. Be sure to stir during cooking to stop microwave burn.

Nutrition Information

Show Details

Calories 232kcal (12%) Carbohydrates 11g (4%) Protein 13g (26%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 40mg (13%) Sodium 654mg (27%) Potassium 354mg (10%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 197IU (4%) Vitamin C 3mg (3%) Calcium 173mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 232 kcal

% Daily Value*

Calories	232kcal	12%
Carbohydrates	11g	4%
Protein	13g	26%
Fat	16g	25%
Saturated Fat	2g	10%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	40mg	13%
Sodium	654mg	27%
Potassium	354mg	8%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	197IU	4%
Vitamin C	3mg	3%
Calcium	173mg	17%
Iron	2mg	11%