Chicken Rezala Bengali Recipe
Chicken Rezala is a traditional Bengali dish known for its rich and creamy white gravy flavored with aromatic spices. This dish is a perfect blend of Mughlai and Bengali cuisine, making it a favorite among food enthusiasts. The tender chicken pieces cooked in a velvety yogurt-based sauce are sure to tantalize your taste buds.
Prep Time: 20 minutes Cook Time: 40 minutesIngredients:
- 1 kg chicken, cut into pieces
- 1 cup yogurt
- 1 cup milk
- 1 large onion, thinly sliced
- 4-5 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon sugar
- 1/2 cup cashew nuts, soaked in water
- 1/4 cup raisins
- 4-5 cardamom pods
- 4-5 cloves
- 2-inch cinnamon stick
- 1 bay leaf
- 4-5 tablespoons ghee or clarified butter
- Salt to taste
- Fresh coriander leaves for garnish
Instructions: How to Cook Chicken Rezala Bengali
- In a blender, grind the soaked cashew nuts into a smooth paste. Set aside.
- Heat ghee in a large pan and add the whole spices - cardamom, cloves, cinnamon, and bay leaf. Saute for a minute until fragrant.
- Add the sliced onions and green chilies. Cook until the onions turn golden brown.
- Now, add the ginger-garlic paste and saute for a couple of minutes until the raw smell disappears.
- Add the chicken pieces, turmeric powder, red chili powder, and salt. Mix well and cook for 5-7 minutes until the chicken is slightly browned.
- Whisk the yogurt and milk together until smooth. Add this mixture to the chicken along with the cashew paste, sugar, and garam masala powder. Stir well to combine.
- Cover and cook on low heat for about 20-25 minutes or until the chicken is cooked through and the gravy thickens.
- Add the raisins and simmer for another 5 minutes. Adjust seasoning if needed.
- Garnish with fresh coriander leaves and serve hot with steamed rice or naan.
