West Bengal
Chicken rezala
A pale, fragrant, curd and cashew curry with whole red chillies floating on top. Kolkata's white beauty.
60 minTime
41 gProtein each
mildSpice
Make it your way
Grandma's wayIvory gravy, red chillies, Kolkata elegance.
The original563kcalsame
41 gproteinsame
3 gfibresame
60minutessame
Chicken rezala as Kolkata's Mughlai kitchens make it.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Marinate the chicken in curd, ginger garlic paste and salt for at least 1 hour.
- 2Grind the soaked cashews and poppy seeds to a very smooth paste with a little milk.
- 3Heat ghee and oil, add whole spices, bay leaves and the whole red chillies. Add the boiled onion paste and cook on low without browning.
- 4Add the chicken with its marinade. Cook covered on low, stirring now and then.
- 5Stir in the cashew poppy paste, sugar and the rest of the milk. Simmer until the chicken is cooked through and no pink remains.
- 6Finish with cardamom powder. A few drops of kewra water are traditional. Rest 5 minutes and serve.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
