Creamy Bengali Chicken Rezala Korma Recipe

Bengali Style Chicken Rezala Recipe – Chicken Korma

Bengali Style Chicken Rezala is an iconic dish that boasts a rich, creamy white gravy with delicate flavors, rooted in the culinary traditions of Bengal. This korma-style recipe uses chicken drumsticks and thighs to enhance the flavor and richness of the dish, creating a decadent meal perfect for lunch or special occasions.

Ingredients

Ingredient Name	Quantity
Onion	1 (ground to paste)
Cashew nuts	10 (ground to paste)
Sesame seeds (Til seeds)	2 tablespoons (ground to paste)
Bay leaf (Tej patta)	2
Cloves (Laung)	4
Cardamom (Elaichi) Pods/Seeds	2
Cinnamon Stick (Dalchini)	1-inch piece
Dry Red Chillies	4
Garam masala powder	1 tablespoon
Black pepper powder	1 teaspoon
Salt	To taste
Mustard oil	2 tablespoons (for cooking)
Chicken (drumsticks and thighs)	1 kg
Curd (Dahi/Yogurt)	1 cup
Sugar	1 teaspoon
Saffron strands	10 (for garnish)

Nutritional Information (Per Serving)

Nutrient	Value
Calories	320 kcal
Protein	30 g
Fat	18 g
Carbohydrates	12 g
Fiber	2 g
Sodium	250 mg

(Values are approximate and may vary based on ingredient brands.)

Preparation Time

Task	Time Required
Prep Time	10 minutes
Cook Time	35 minutes
Total Time	45 minutes

Instructions

Step	Instruction
1	Grind the onion along with half of the ginger and garlic into a smooth paste. Set it aside in a bowl.
2	In a clean grinder, blend cashew nuts and sesame seeds with 1/4 cup water to form a smooth paste. Transfer to another bowl and set aside.
3	Wash the chicken drumsticks and thighs thoroughly. In a large mixing bowl, combine the chicken, half of the onion paste, half of the cashew-sesame paste, yogurt, salt, and black pepper powder. Mix well to coat the chicken evenly. Let it marinate in the refrigerator for at least 1 hour.
4	Heat mustard oil in a deep kadai or heavy-bottomed pan until it begins to smoke slightly. Add the bay leaves, cloves, cinnamon stick, cardamom pods, and dry red chilies. Sauté until the spices release their aroma, about 1 minute.
5	Add the remaining onion paste, ginger, and garlic to the pan. Cook for 2–3 minutes, stirring occasionally.
6	Add the remaining cashew-sesame paste and stir well to incorporate it with the onion mixture.
7	Add the marinated chicken along with all the marinade into the pan. Sprinkle garam masala powder and salt to taste. Mix everything gently. Cover the pan with a lid and let the chicken cook on medium heat for 25 minutes, stirring occasionally to ensure even cooking.
8	Once the chicken is tender and fully cooked, open the lid and add sugar. Stir well to blend the flavors, and turn off the heat. Adjust salt if needed.
9	Transfer the Chicken Rezala to a serving platter, garnish with saffron strands, and serve hot.

Serving Suggestions

Bengali Style Chicken Rezala pairs wonderfully with:

Whole Wheat Onion Stuffed Kulcha: A soft Indian bread stuffed with caramelized onions.
Begun Bhaja (Fried Eggplant): Thick eggplant slices, marinated and pan-fried to perfection.
Pickled Onions: A tangy side dish to elevate your dining experience.

This combination creates a wholesome and satisfying meal, perfect for family gatherings or festive occasions. Enjoy the rich flavors of Bengal in every bite!