Authentic Bengali Chicken Rezala: A Rich and Flavorful Mughlai Dish
30 minutes
1220 reads
About Authentic Bengali Chicken Rezala: A Rich and Flavorful Mughlai Dish
Embark on a culinary journey to Bengal with this authentic Chicken Rezala recipe. Imagine tender chicken infused with the fragrant warmth of ginger, papaya, and aromatic spices, simmered to perfection in a luscious cashew-based gravy.Unlike other versions, this Rezala recipe captures the dish's true essence, letting the natural flavors shine through without artificial coloring. Experience the rich, creamy texture and vibrant taste that defines this Mughlai classic.Perfect for a special occasion or a weekend indulgence, this Chicken Rezala is sure to tantalize your taste buds and transport you straight to the culinary heart of India.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Marinade
- 500 gm Chicken
- 2 tbsp Papaya grated
- 2 tbsp Ginger Paste
- 2 tbsp Garlic Paste
For the Rezala
- 2 tbsp Ghee
- 2 tbsp Garam Masala whole
- 2 tbsp Cashews
- 2 tbsp Couscous
- 2 Chillies dried, red
- 1-2 tsp Salt or to taste
- 1 tsp Kewra Water
- 1 tsp Rose Water
Instructions
- Boil the onion and garlic until softened. This helps create a smooth paste.
- In a bowl, combine the grated papaya, boiled onion-garlic paste, and ginger paste. Papaya acts as a natural tenderizer, ensuring the chicken remains succulent.
- Add the chicken to the marinade, ensuring it's coated evenly. Allow the chicken to marinate for at least 20 minutes. This allows the flavors to meld and the chicken to tenderize.
- In a pan or pot, heat the ghee. Add the whole garam masala and sauté briefly until fragrant. The ghee infuses the spices and creates a rich base for the rezala.
- Add the marinated chicken to the pan and stir for a minute, allowing it to sear slightly. Add a little water, bring to a simmer, and cover the pan.
- Cook the chicken until tender and cooked through. Check for doneness by piercing the thickest part; the juices should run clear.
- While the chicken simmers, create a smooth paste using the cashews and couscous. This adds a luxurious creaminess to the rezala.
- Once the chicken is cooked, add the cashew-couscous paste and salt. Stir well to combine and continue simmering for a few minutes, allowing the sauce to thicken slightly.
- In a separate small ladle or pan, heat a little ghee. Add the dried red chilies and a few cashews. Fry until the chilies darken slightly and the cashews turn golden.
- Pour this chili-cashew ghee over the cooked rezala. This adds a final touch of flavor and visual appeal.
- Stir in the kewra water and rose water for a fragrant finish. Serve hot and enjoy your authentic Bengali Chicken Rezala!
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness or spices to your liking. Start with a small amount and gradually add more until you reach your desired taste.
- If the recipe calls for fresh herbs, add them towards the end of cooking to preserve their vibrant flavor and color.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Recipe Video
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Recipe Nutrition
Calories: 493kcalCarbohydrates: 12gProtein: 26gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 128mgSodium: 1255mgPotassium: 380mgFiber: 2gSugar: 2gVitamin A: 310IUVitamin C: 16mgCalcium: 48mgIron: 2mg
Geeta Biswas
Articles: 919
4 Comments
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This is so tempting! Thank you.
What a flavorful dish! Thanks for sharing.
Such a great recipe! Can’t wait to try it.
Such a tasty dish! Thanks for the recipe.