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. Sautรฉ until the spices release their aroma, about 1 minute. |
| 5 | Add the remaining onion paste, ginger, and garlic to the pan. Cook for 2โ3 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!
