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Chicken Rezala: A Royal Mughlai Delight for Your Kitchen

Chicken Rezala is a creamy and aromatic Mughlai curry featuring tender chicken simmered in a rich yogurt, cashew, and poppy seed gravy infused with kewra water and delicate whole spices. This elegant white curry combines Awadhi richness with Bengali finesse for a truly royal dining experience.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 5
Course: Main Course
Cuisine: Mughlai Bengali
Ingredients Equipment Method Notes

Ingredients
  

🐔 For the Chicken Marination:
  • - 750g chicken preferably bone-in thighs & drumsticks
  • - 1 cup thick yogurt well-whisked
  • - 1 tbsp ginger-garlic paste
  • - ½ tsp white pepper powder for subtle heat
  • - Salt to taste
🥥 For the Rezala Gravy:
  • - 2 tbsp ghee you must use ghee for royal results
  • - 1 tbsp refined oil balances the ghee
  • - 1 large onion sliced thin and fried until golden (birista-style)
  • - 10–12 cashews soaked in warm water for 15 mins
  • - 1 tbsp poppy seeds soaked with cashews
  • - 1 tbsp melon seeds optional, for body
  • - 4 green cardamoms
  • - 1 black cardamom
  • - 2 cloves
  • - 1-inch cinnamon stick
  • - ½ tsp white pepper powder
  • - 1 bay leaf
  • - Salt to taste
  • - 1–2 green chilies slit (optional)
  • - 1 tsp kewra water not optional if you want that fragrance!
- Few drops of rose water (optional, but magical)
  • - 2 tbsp fresh cream for extra richness

Equipment

  • Heavy-bottomed pan or kadai
  • Mixing Bowl
  • Blender or mixer grinder
  • knife
  • - Chopping board
  • spatula
  • measuring spoons

Method
 

Step 1: Marinate the Chicken
  1. Whisk together the yogurt, ginger-garlic paste, white pepper powder, and salt. Add the chicken and coat well. Cover and refrigerate for at least 1 hour or overnight for best results.
Step 2: Temper the Whole Spices
  1. Heat the ghee and oil in a heavy-bottomed pan. Add bay leaf, green cardamoms, black cardamom, cloves, and cinnamon stick. Let them crackle and become aromatic.
Step 3: Sear the Chicken
  1. Add the marinated chicken along with the marinade. Cook over medium heat until the chicken pieces turn white and develop light golden edges.
Step 4: Prepare the Cashew-Poppy Paste
  1. Blend the soaked cashews, poppy seeds, and melon seeds with minimal water to make a smooth paste.
Step 5: Add the Nut Paste
  1. Add the prepared paste to the pan and stir gently. Cook over low to medium heat to prevent the yogurt from curdling.
Step 6: Build the Gravy
  1. Add the fried onions, green chilies, salt, and remaining white pepper powder. Mix well and add a little warm water if the gravy becomes too thick.
Step 7: Simmer the Curry
  1. Cook for 10–15 minutes until the chicken is fully cooked and the oil begins to separate slightly.
Step 8: Finish with Aromatics
  1. Add the kewra water, rose water, and fresh cream. Stir gently and switch off the heat.
Step 9: Serve
  1. Serve hot with your favorite Indian breads or steamed rice.

Notes

- Poppy seeds can be replaced with extra cashews or blanched almonds.
- Melon seeds are optional and may be omitted without affecting the recipe.
- If kewra water is unavailable, use rose water sparingly.
- For a dairy-free version, replace yogurt and cream with coconut milk and cashew paste.
- Butter may be used instead of ghee if necessary.
- Always use room-temperature yogurt and cook on low heat to prevent curdling.
- If the gravy becomes too thick, add a splash of hot water to adjust consistency.
- Add ½ tsp garam masala at the end if you prefer a stronger flavor.
- Serve with Roomali Roti, Shirmal, Steamed Basmati Rice, or Laccha Paratha.
- Leftover Chicken Rezala can be transformed into biryani, wraps, rolls, or mixed with jeera rice for a quick pulao.
- For Instant Pot cooking, pressure cook for 6 minutes after adding the cashew-poppy paste and finish with kewra water and cream.
- Tofu, soya chunks, or cauliflower can replace chicken for a vegetarian variation.
- Rezala-style marinated chicken wings can be air-fried at 200°C (390°F) for 18–20 minutes and served with the gravy as a dip.
- If the yogurt splits, remove the pan from heat and stir in 2 tbsp fresh cream or room-temperature milk. A slurry of ½ tsp cornflour and water can also help restore the texture.
- Always add kewra water and rose water at the end, off the heat, to preserve their aroma.