Rezala means thick, white gravy. Just as it smells good, so does Rezala. And Bengalis are accustomed to take all the recipes as their own. Learn Bengali Chicken Rezala Recipe today.

What do you need?

Chicken: a whole (cut into large pieces)

Onion paste: 1 cup

Ginger, garlic paste: 2 tablespoons

Whole cashews: 10-12 At

Poppy: 2 tablespoons

Yogurt: 1 cup

Cinnamon: 2 At

Small cardamom: 4-5 At

Cloves: 4-5 At

Whole pepper: 8-10 At

Bay leaves: 1 At

Shah Chili Powder: Half a teaspoon

Coriander powder: 1 At

Keora water: 1 teaspoon

Salt and sugar: to taste

Ghee: 2 tablespoons

Vegetable Oil: 2 tablespoons

How to make

Finely chop the cashews and poppy seeds and leave in the batter. In a large bowl, marinate with chicken onion paste, ginger-garlic paste, yoghurt, salt and leave for 1 hour. After one hour, heat ghee and oil in a nonstick pan and fry two cinnamon, 4-5 cloves, 8-10 black pepper and 1 bay leaf.

Cover with marinated chicken and cook over medium heat for 20 minutes. After 20 minutes, remove the lid and mix well with the cashew, poppy paste, coriander powder, chilli powder and sugar. Press and put on medium heat again for 20 minutes.

After 20 minutes, open the lid and continue to increase the heat until the broth thickens. When the gravy thickens, spread keora water, turn off the heat and keep it pressed. Take down and serve with rumali bread or parotta.

Thanks