Chicken Rezala

Among the many dishes that grace a Bengali festive table, the delicate, creamy, and fragrant Rezala holds a special place. Unlike fiery curries, its charm lies in the gentle flavours of yogurt, cashews, onions, and aromatic whole spices. Mild yet richly flavoured, Chicken Rezala pairs beautifully with pulao, fragrant basmati rice, or flaky parathas, making a Puja feast feel even more indulgent.

Ingredients

• 750 g chicken

• 1 cup sour yogurt

• ½ cup onion paste

• 3 tbsp cashew paste

• 2 tbsp poppy seed paste

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 4 green chillies

• 4 cardamoms

• 1 piece cinnamon

• 8 black peppercorns

• 2 tbsp ghee

• 2 tbsp Shalimar's Mustard Oil

• Salt, to taste

  
  

Method

1. Marinate the chicken with yogurt, ginger paste, garlic paste, and salt. Set aside for 30 minutes.

2. Heat Shalimar's Mustard Oil in a heavy-bottomed pan. Add the cardamoms, cinnamon, and black peppercorns, and let them release their aroma.

3. Add the onion paste and cook gently until it loses its raw smell and the oil begins to separate.

4. Add the cashew paste and poppy seed paste. Cook on low heat, stirring continuously, until the mixture becomes smooth and fragrant.

5. Add the marinated chicken and cook thoroughly, stirring occasionally, until the chicken is well coated with the rich masala.

6. Add a little water, cover, and simmer until the chicken is tender and the gravy reaches a smooth, creamy consistency.

7. Add ghee and green chillies, cover, and cook on low heat for a few more minutes.

8. Serve hot with pulao, basmati rice, or paratha as part of a festive Puja feast.