Bengali Chicken Rezala Recipe
Close your eyes for a second… and imagine tender chicken bathing in a velvety white curry, whispering aromas of saffron, rose water, and ghee. That’s not just food – that’s an experience. Welcome to the world of Bengali Chicken Rezala, where culinary elegance meets history in a slow-cooked symphony of spices.
If you're searching for an authentic Bengali recipe that’s both luxurious and light, Chicken Rezala is your answer. Whether you’re a home cook or a food blogger chasing that next viral Indian chicken curry, this dish will steal hearts—and traffic.
History of Chicken Rezala
Chicken Rezala hails from the kitchens of Nawabs in Mughal Bengal, particularly from the royal courts of Murshidabad and Dhaka. This dish is a beautiful union of Mughlai richness and Bengali delicacy—a fusion not found in any regular curry. Passed down through royal kitchens and secret family scrolls, Rezala remains a guarded gem of heritage cuisine.
Unlike fiery curries, Rezala’s charm lies in its creamy white gravy, its subtle spices, and the slow-cooking magic that transforms simple ingredients into a royal chicken curry like no other.
What is Bengali Chicken Rezala?
This aromatic chicken dish is a white, yogurt-based curry slow-cooked with ghee, cashew paste, and mild spices like cardamom, cinnamon, and clove. It’s light on chili, rich in aroma, and heavenly in taste. What sets Rezala apart is the use of rose water, kewra essence, and saffron, giving it a Mughlai elegance that melts in the mouth.
Taste and Texture
The taste? Mildly sweet, delicately spiced, and hauntingly aromatic.
The texture? Silky, smooth, and melt-in-the-mouth tender.
Unlike bold Indian curries, Rezala is graceful and sophisticated, perfect for those who appreciate depth over heat. Every spoonful feels like poetry—a gentle seduction of flavor and fragrance.
Equipment Needed
- Heavy-bottomed kadhai or Dutch oven
- Blender or food processor (for paste)
- Mixing bowls
- Wooden spoon or spatula
- Measuring spoons
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Marination Time: 1 hour (recommended for best flavor)
- Cooking Time: 40–45 minutes
- Total Time: 1 hour 20 minutes
Perfect for weekend dinners, festive occasions, or when you want to treat your family to something grand.
Ingredients for Bengali Chicken Rezala
For Marination:
- 750g chicken (bone-in pieces, washed)
- 1 cup thick yogurt (hung curd preferred)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- ½ tsp white pepper powder
- Salt to taste
For Gravy:
- 2 tbsp ghee
- 2 tbsp refined oil
- 2 medium onions (sliced and fried till golden, then ground into paste)
- 10 cashews (soaked, ground into a paste)
- 1 tbsp poppy seeds (soaked and ground)
- 4 green cardamoms
- 1 black cardamom
- 1-inch cinnamon stick
- 3 cloves
- 1 bay leaf
- 1 tsp sugar
- ¼ cup warm milk + few saffron strands
- ½ tsp rose water
- ½ tsp kewra water
- 1–2 green chilies (optional)
How to make Bengali Chicken Rezala
Step 1: Marinate the Chicken
- In a mixing bowl, combine chicken with yogurt, ginger-garlic paste, white pepper, and salt. Let it marinate for at least 1 hour in the fridge.
Step 2: Heat the Aroma
- In a heavy pan, heat ghee and oil together. Add bay leaf, cardamoms, cinnamon, and cloves. Let them release their magic.
Step 3: Add Flavors Gradually
- Add the onion paste and sauté till oil separates. Mix in the cashew and poppy seed paste. Cook for 2–3 minutes.
Step 4: Slow-Cook the Chicken
- Now, gently add the marinated chicken. Cook on medium heat until the chicken changes color and starts to absorb the spices.
Step 5: Bring It All Together
- Add warm milk infused with saffron, rose water, and kewra water. Stir gently. Add sugar and green chilies (if using). Cover and simmer for 25–30 minutes until the chicken is tender and the gravy thickens.
Step 6: Final Touch
- Adjust salt, drizzle a bit of extra ghee if desired, and serve hot.
Serving Suggestions
- Chicken Rezala is best enjoyed with:
- Butter naan or tandoori roti
- Steamed basmati rice or Bengali pula
- A side of onion rings and cucumber salad
- This dish deserves to be served on your finest plates. Light a candle. Pour some sherbet. Let the table feel like royalty.
Pro Tips
- Use hung curd for richer marination.
- Don’t skip kewra and rose water—they define the Rezala aroma.
- Always slow cook to bring out depth.
- Fry onions golden brown before blending for a deeper flavor.
- For extra creaminess, add a spoon of malai or fresh cream.
Variations
- Mutton Rezala: Swap chicken with mutton; increase cooking time.
- Egg Rezala: A lighter version with boiled eggs and the same creamy base.
- Paneer Rezala: Perfect vegetarian twist for special dinners.
- Add almond paste for a richer nutty flavor.
- Some like adding a spoon of ghee-fried raisins for a royal finish.
FAQs
Q. Is Chicken Rezala spicy?
No. It’s a mild curry, focusing more on fragrance and creamy texture than heat.
Q. Can I make this ahead?
Absolutely. In fact, it tastes better the next day after the flavors settle in.
Q. What makes Rezala different from other chicken curries?
Its white gravy, use of aromatics like rose water, and no tomato base make it stand apart.
Q. Can I skip rose/kewra water?
Technically yes, but you’ll lose that authentic royal aroma.
Final Thought
Chicken Rezala isn’t just a recipe—it’s a passage through time, a moment in history that you recreate in your kitchen. It's gentle, it's majestic, and it turns your everyday dining into a royal affair.
Next time you want to serve something different, something unforgettable, remember this authentic Bengali chicken rezala recipe. Let your home be filled with the aromas of heritage, your plate painted with flavor, and your heart warmed with joy.
💬 Ready to impress your guests with this royal delight?
Try it, post it, and tag it—because your kitchen deserves to feel like a palace.
