Chicken Rezala Recipe

Chicken Rezala Recipe

Chicken Rezala is a traditional Bengali dish renowned for its creamy, mildly spiced white gravy and tender chicken pieces. It is a delicacy that blends Mughlai influences with Bengali culinary techniques, offering a unique taste experience. Here’s a detailed description of the Chicken Rezala recipe:

Appearance:

Chicken Rezala presents itself with tender chicken pieces cooked in a creamy white gravy. The gravy has a smooth and velvety texture, often garnished with a sprinkle of chopped fresh cilantro (coriander) leaves and a dash of ghee (clarified butter) for richness. The dish exudes elegance with its pale color contrasted against the green garnish.

Aroma:

The aroma of Chicken Rezala is fragrant and aromatic, with hints of spices like cardamom, cinnamon, cloves, and nutmeg, creating a warm and inviting atmosphere in the kitchen. The use of yogurt and ghee adds richness to the dish, while the subtle fragrance of saffron or rose water enhances its exotic appeal.

Flavor Profile:

Chicken Rezala boasts a mild and nuanced flavor profile, characterized by the subtle sweetness of yogurt and the warmth of aromatic spices. The chicken pieces are typically marinated in a mixture of yogurt, ginger-garlic paste, and spices such as white pepper, cumin, and coriander. The gravy is made with onions, cashew nuts, poppy seeds, and sometimes grated coconut, which are blended into a smooth paste to create a creamy base. The addition of green chilies provides a gentle kick of heat, balancing the creamy texture.

Texture:

The texture of Chicken Rezala is creamy and velvety, with each bite offering tender chicken enveloped in a silky smooth gravy. The use of yogurt and ground nuts in the gravy lends a luxurious mouthfeel, while the chicken remains moist and succulent. The dish is typically served hot, ensuring a comforting and satisfying texture with every spoonful.

Cultural Significance:

Chicken Rezala originates from Mughlai cuisine, which has influenced Bengali culinary traditions over centuries. It is a dish often served during festive occasions, weddings, and celebrations in Bengal, reflecting the region’s love for rich and flavorful dishes. Chicken Rezala symbolizes hospitality and is considered a gourmet delight among Bengali cuisine enthusiasts.

Serving and Enjoyment:

Chicken Rezala is traditionally served hot as a main course dish, accompanied by fragrant basmati rice, pulao, or Bengali luchi (deep-fried flatbread). It pairs well with a side of cucumber and onion salad, pickles, or green chutney. Garnished with a sprinkle of fresh cilantro leaves and a drizzle of ghee, Chicken Rezala invites you to indulge in its creamy and aromatic flavors.

Conclusion:

Chicken Rezala is a dish that showcases the fusion of Mughlai and Bengali culinary influences, offering a delicate balance of creamy textures and subtle spices. Its fragrant aroma, velvety texture, and nuanced flavors make it a beloved choice among enthusiasts of Bengali cuisine. Whether enjoyed at a festive gathering or as a comforting meal at home, Chicken Rezala invites you to savor the rich heritage and culinary artistry of Bengal.

Instruments Required:

1. **Large Pot or Pressure Cooker**: For cooking the chicken rezala.

2. **Measuring Cup and Spoons**: For accurate measurements of spices.

3. **Knife and Cutting Board**: For chopping onions, tomatoes, and garnishes.

Ingredients:

– 800 grams Chicken, cut into pieces

– 1 cup Yogurt

– 1 cup Onion, thinly sliced

– 2 Green Chilies, slit lengthwise

– 1 tablespoon Ginger Garlic Paste

– 1/2 cup Cashew Nuts, soaked in water for 30 minutes

– 1/4 cup Poppy Seeds, soaked in water for 30 minutes

– 1/4 cup Coconut, grated

– 1 teaspoon White Pepper Powder

– 1/2 teaspoon Turmeric Powder

– 1 teaspoon Garam Masala Powder

– Salt to taste

– 3 tablespoons Ghee or Vegetable Oil

– Chopped Coriander Leaves and Mint Leaves for garnish

– Thinly sliced Onion Rings and Lemon Wedges for garnish

Instructions:

Marinating the Chicken:

1. In a large bowl, combine yogurt, ginger garlic paste, white pepper powder, turmeric powder, garam masala powder, and salt.

2. Add the chicken pieces to the marinade and mix well until all the pieces are coated evenly.

3. Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours or overnight for best results.

Making the Rezala Paste:

1. In a blender, combine soaked cashew nuts, soaked poppy seeds, and grated coconut. Blend until you get a smooth paste. If needed, add a little water to facilitate blending.

Cooking the Chicken Rezala:

1. Heat ghee or vegetable oil in a large pot or pressure cooker over medium heat.

2. Add thinly sliced onions to the pot and sauté until they turn golden brown.

3. Add slit green chilies to the pot and sauté for another minute.

4. Add the marinated chicken pieces to the pot and mix well with the onions.

5. Cook the chicken for about 10-15 minutes, stirring occasionally, until it is partially cooked.

6. Add the prepared rezala paste to the pot and mix well with the chicken.

7. Cover the pot and cook the chicken rezala on low heat for another 20-25 minutes or until the chicken is tender and cooked through. If using a pressure cooker, cook for about 10-15 minutes after the first whistle on medium heat.

Serving:

1. Garnish the cooked chicken rezala with chopped coriander leaves and mint leaves.

2. Serve hot with naan, roti, or rice.

3. Enjoy the aromatic and flavorful Chicken Rezala!

Serving Size:

This recipe makes approximately 4-5 servings of Chicken Rezala, depending on the portion size.

Cooking Time:

The total cooking time for Chicken Rezala is approximately 45-60 minutes, including marination and cooking. Adjust the spice levels according to your taste preferences.