Bengali Chicken Rezala is a mild curry originating from the Eastern Indian region of Bengal. This fragrant dish features succulent chicken pieces simmered in a creamy cashew gravy bursting with aromatic spices and a touch of sweetness.
Subtle warmth comes from black cardamom and mustard seeds, while a hint of yogurt adds a touch of tanginess in this curry that is both comforting and satisfying.
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Why You Will Love This Recipe
Bengali Chicken Rezala is a perfect introduction to Indian cuisine, offering a milder spice level compared to some curries, making it ideal for those who are new to exploring Indian flavors.
- Rich and Creamy: The cashew paste, poppy seeds, and yogurt create a luxuriously smooth and creamy sauce.
- Mildly Spiced: Perfect for those who prefer a milder curry, with the option to adjust the spice level to your preference.
- Easy to Make: Comes together in under an hour with simple ingredients and straightforward steps.
Ingredients You'll Need
The unique flavor profile is achieved through a combination of cashews, onion puree, and white poppy seeds, and yogurt, which create a smooth and luxurious texture.
While the ingredient list may look long, most items are readily available. The mustard oil and the white poppy seeds I had to order off of Amazon, but both were very inexpensive (plus free shipping!).
- White or Yellow Onion - blended into a puree.
- Vegetable oil
- Cashews (unsalted, unroasted).
- White poppy seeds (available on Amazon, don't use black poppy seeds).
- Hot water (to soak the cashews in).
- Fresh ginger, grated
- Garlic, whole fresh cloves
- Plain yogurt, regular or Greek.
- Chili powder
- Garam masala (or curry powder)
- Mustard oil (available on Amazon or specialty grocery).
- Green cardamom pods.
- Black cardamom poss (available on Amazon, don't omit, they are smoky scented).
- Cloves, whole
- Bay leaf, whole
- Cinnamon stick (a small 2 to 3 inch piece)
- Black peppercorns, whole.
- Dried red chilies.
- Chicken thighs, boneless, skinless.
- Fresh chopped cilantro or parsley.
How to Make Chicken Rezala Bengali style
Don't let the ingredient list intimidate you with this recipe. It's REALLY simple to make. You'll do this in three short steps and have an authentic Indian meal on the table in in about 1 hour, tops.
The steps break down are Make the Onion Puree, Make the Cashew Curry Paste, then pull everything together in one pan and simmer until the chicken is done all the way through. A stick blender or a mini food processor sure makes it a snap also!
Make the Onion Puree
- Fry the chopped onion in a shallow skillet until soft and fragrant. Puree with a stick blender or mini food processor, and set aside to cool.
Prepare the Cashew Curry Paste
- Soak the cashews and white poppy seeds in the hot water for about 10 to 15 minutes.
- Using a stick blender or food processor, puree the soaked cashews, white poppy seeds and the water. Add the grated ginger and minced garlic cloves, and pulse or blend until smooth.
- Scrape the mixture into a medium sized bowl and add the yogurt, garam masala, chili powder, and salt. Mix with a spatula until blended.
Cook The Chicken Rezala Curry
- Add the mustard oil to a skillet and heat until hot. Add the green cardamom pods, black cardamom pods, whole bay leaf, whole cloves, black peppercorns, red chiles, and the cinnamon stick.
- Briefly stir fry the spices for a few minutes to season the mustard oil. Carefully remove the spices and discard them.
- Add the cut up chicken thigh meat and stir fry for 3 to 5 minutes, or until the juices run when pierced with a fork.
- Add the onion puree, the cashew curry mixture, and a cup of water to the pan of cooking chicken and stir until everything is bubbling hot.
- Reduce heat to a simmer and cook uncovered for 25 to 30 minutes. Stir occasionally and keep on a low simmer so the curry doesn't stick.
Garnish and Serve
- Remove the chicken Rezala from the heat and transfer to a serving bowl. Garnish with chopped fresh cilantro or parsley, toasted cashew nuts, and serve with naan garlic bread and steamed Basmati rice.
Serving Suggestions
Bengali Chicken Rezala is traditionally served with basmati rice, the long-grain rice known for its fragrant aroma and fluffy texture. Naan bread or any other Indian flatbread like roti or paratha are perfect for scooping up the flavorful curry sauce.
Substitutions and Variations
Here are a few delicious variations when making this dish.
- You can use boneless, skinless chicken breasts or thighs for this recipe. Adjust the cooking time slightly depending on the thickness of the chicken pieces.
- If you don't have yogurt, you can use buttermilk or sour cream as a substitute.
- Adjust the amount of red chili powder and red chile pepper to your preference. For a completely kid-friendly version, omit altogether.
- If you can't source white poppy seeds, you can simply use cashews for the paste. Just don't use black or Dutch blue poppy seeds!
Tips for Success
Here are a few tips for making this chicken Rezala recipe:
- Be careful not to burn the spices when tempering the oil, as this can make the curry bitter.
- Marinate the chicken ahead of time in some salt, pepper, and lemon juice, which helps to tenderize it and infuse it with flavor.
- Ensure the chicken is cooked through to a safe internal temperature of 165°F.
- If the sauce seems too thick, add a little water or yogurt to thin it out.
Related Recipes
- Indian Cucumber Yogurt Salad
- Garlic Butter Naan
- Teriyaki Chicken Skewers
- Hot Spiced Apple Cider
- Lamb Kofta Wraps
Storage Options
- Leftover Bengali Chicken Rezala can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will actually develop further overnight, making it even tastier the next day.
- This curry freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium heat, adding a splash of water or broth if necessary to thin the sauce.
Frequently Asked Questions
Both Chicken Rezala and Butter Chicken are creamy Indian curries. However, Chicken Rezala typically uses white poppy seeds and cashews for a richer texture, while Butter Chicken uses a tomato-based gravy and heavy cream for its signature creamy texture.
Black cardamom is a unique spice with a smoky and slightly minty aroma and it adds a subtle depth of flavor to the curry. There really isn't a substitute for it. It's fairly inexpensive to get off of Amazon though.
White poppy seeds can be found in some grocery stores, Indian grocery stores, or online retailers. The best substitute would ground sunflower seeds.
More Delish Ideas
- Instant Pot Chili No Beans
- Feta Cheese and Tomato Pasta Bake
- Cast Iron Chicken Pot Pie
- Gluten Free Swedish Meatballs
Bengali Chicken Rezala
Equipment
Ingredients
For the Onion Puree
- 1 large onion yellow or white, chopped
- 2 tablespoon vegetable oil
For Rezala Curry Paste
- ⅓ cup cashew nuts raw, unsalted
- ¼ cup white poppy seeds
- ½ cup hot water to soak cashews in
- 1 teaspoon fresh ginger grated
- 4 garlic cloves minced
- 1 cup plain yogurt
- ½ teaspoon chili powder
- 2 teaspoon garam masala
- 1½ teaspoon salt
For Chicken Rezala
- 4 tablespoon mustard oil
- 4 green cardamom pods
- 3 black cardamom pods
- 1 bay leaf
- 4 whole cloves
- ½ teaspoon whole black peppercorns
- 1 small dried red chile or red chili flakes
- 1 cinnamon stick 2 - 3 inches
- 2½ lb boneless skinless chicken thighs cut into chunks
- 1 cup water or more if needed
- ½ cup fresh cilantro chopped, or parsley
Instructions
Step 1: Prepare The Onion Puree
- Fry the chopped onion in a shallow skillet until soft and fragrant. Puree with a stick blender or mini food processor, and set aside to cool.1 large onion, 2 tablespoon vegetable oil
Step 2: Make the Rezala Cashew Paste
- Soak the cashews and white poppy seeds in the hot water for about 10 to 15 minutes.⅓ cup cashew nuts, ¼ cup white poppy seeds, ½ cup hot water
- Using a stick blender or food processor, puree the soaked cashews, white poppy seeds and the water. Add the grated ginger and minced garlic cloves, and pulse or blend until smooth.1 teaspoon fresh ginger, 4 garlic cloves
- Scrape the mixture into a medium sized bowl and add the yogurt, garam masala, chili powder, and salt. Mix with a spatula until blended.1 cup plain yogurt, ½ teaspoon chili powder, 2 teaspoon garam masala, 1½ teaspoon salt
Step 3: Make The Chicken Rezala Curry
- Add the mustard oil to a skillet and heat until hot. Add the green cardamom pods, black cardamom pods, whole bay leaf, whole cloves, black peppercorns, red chile, and the cinnamon stick.4 tablespoon mustard oil, 4 green cardamom pods, 3 black cardamom pods, 1 bay leaf, 4 whole cloves, ½ teaspoon whole black peppercorns, 1 small dried red chile, 1 cinnamon stick
- Briefly stir fry the spices for a few minutes to season the mustard oil. Carefully remove the spices and discard them.
- Add the cut up chicken thigh meat and stir fry for 3 to 5 minutes, or until the juices run when pierced with a fork.2½ lb boneless skinless chicken thighs
- Add the onion puree, the cashew curry mixture, and a cup of water to the pan of cooking chicken and stir until everything is bubbling hot.1 cup water
- Reduce heat to a simmer and cook uncovered for 25 to 30 minutes. Stir occasionally and keep on a low simmer so the curry doesn't stick.
- Remove the chicken Rezala from the heat and transfer to a serving bowl. Garnish with chopped fresh cilantro or parsley, toasted cashew nuts, and serve with naan garlic bread and steamed Basmati rice.½ cup fresh cilantro
Notes
- Be careful not to burn the spices when tempering the oil, as this can make the curry bitter.
- Marinate the chicken ahead of time in some salt, pepper, and lemon juice, which helps to tenderize it and infuse it with flavor.
- Ensure the chicken is cooked through to a safe internal temperature of 165°F.
- If the sauce seems too thick, add a little water or yogurt to thin it out.
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