Chicken Rezala

Name: Chicken Rezala
Yield: Serves 4
Cuisine: Indian
Ingredients: 2–3 drops kewra essence; pinch of saffron strands soaked in 1 tbsp milk; 4 tbsp white poppy seeds; 1 tsp Bengali Garam Masala (store-bought); 2 tsp salt; a few fresh coriander/cilantro leaves, to garnish; 3 tbsp warm water; 4–5 green chillies; 2 green cardamom pods; 4 tbsp ghee; 2 tbsp mustard oil; 5 cm/2 in cinnamon stick; 3–4 cloves; 100 g/3½ oz/generous ⅓ cup plain yogurt; 1 tbsp Ginger-Garlic Paste; 6–8 black peppercorns; 250 g/9 oz Fried Onion Paste; 1 tsp white pepper; 800 g/1 lb 12 oz skinless chicken (on-the-bone or boneless), cut into 5cm/2in chunks; 4–5 whole dried red chillies; 2 black cardamom pods

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

Bengali chicken rezala is a creamy curry with a thin yogurt gravy that brings all the flavours and personality of the north-eastern region of India to the fore. Mustard oil and white poppy seeds play a central role in creating a dish brimming with flavour and a rich, luxurious texture.

Ingredients

800 g/1 lb 12 oz skinless chicken (on-the-bone or

Asia
India
West Bengal
Main course
Gluten-free

Method

Combine the chicken, ginger-garlic paste and yogurt in a bowl, cover and leave to marinate in the refrigerator for 1 hour.

Soak the poppy seeds in the measured warm water for 10 minutes.

Transfer the poppy seeds with their soaking water to a food processor along with the green chillies and blitz to a smooth paste.

Heat the mustard oil along with 3 tablespoons of the ghee