Recipe- Creamy And Aromatic Chicken Rezala

Chicken Rezala is a popular Mughlai-style dish from the Indian subcontinent, particularly in the regions of West Bengal and Bangladesh. It is a creamy and aromatic white-colored curry that is made with chicken, yogurt, and a blend of aromatic spices.

The dish is believed to have originated in the kitchens of the Nawabs of Lucknow, who brought their culinary traditions to Bengal during the Mughal era. The word 'Rezala' is derived from the Persian word 'rezalat', which means delicacy or finesse, and the dish is known for its delicate flavors and tender meat.

Ingredients

1 lb boneless chicken, cut into bite-sized pieces
1 cup yogurt
1 cup onion, thinly sliced
1 tsp ginger paste
1 tsp garlic paste
2-3 green cardamom pods
1 cinnamon stick
1 bay leaf
2-3 cloves
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp sugar
Salt, to taste
1/4 cup vegetable oil
1/2 cup water
Chopped coriander leaves for garnishing

Method

- In a mixing bowl, whisk together the yogurt, ginger paste, garlic paste, coriander powder, cumin powder, turmeric powder, sugar, and salt.

- Heat oil in a pan over medium heat. Add the sliced onions and fry until golden brown.

- Add the chicken pieces to the pan and fry for a few minutes until they are slightly browned on all sides.

- Add the whole spices (cardamom, cinnamon, cloves, and bay leaf) to the pan and stir for a minute.

- Pour the yogurt mixture into the pan and stir well to combine. Add water and stir again.

- Cover the pan with a lid and let the chicken simmer for 20-25 minutes or until it is cooked through and tender.

- Once done, remove the lid and let the curry cook for a few more minutes until the sauce thickens and becomes creamy.

- Garnish with chopped coriander leaves and serve hot with naan, paratha, or steamed rice.