Dive into the heart of Bangladeshi cuisine with our authentic Chicken Rezala recipe, a celebrated dish that brings joy and festivity to any gathering. At Banglar Rannaghor, we take pride in sharing traditional recipes that have been cherished for generations. Chicken Rezala, known for its rich, aromatic gravy and tender pieces of chicken, is a staple at celebrations and a symbol of culinary heritage in Bangladesh. Our recipe guides you through each step, from marinating the chicken with a blend of exotic spices to creating a perfectly balanced Rezala spice mix. Serve this exquisite dish with sada pulao or paratha for a truly memorable meal. Explore the flavors of Bangladesh and make your next celebration even more special with this signature Chicken Rezala recipe. Visit our website for more authentic Bangladeshi recipes and culinary inspirations.
Ingredients:
For Marination:
Chicken (curry cut): 1.2 kg
Salt: 1 tsp
Ginger paste: 1 tsp
Plain yogurt: 2 tbsp
Red chili powder: ½ tsp
Green chili paste (from 3 green chilis)
For Rezala Spice Mix:
Cardamom: 4
Cinnamon: 2 small sticks
Kabab chini/Cubeb: 5
Cumin: ½ tsp
Coriander: 1½ tsp
Mace: ½
Nutmeg: ⅛
White pepper: ½ tsp
For Gravy:
Cooking oil: 3-4 tbsp
Ghee: 2 tsp + 1 tbsp
Green chili: 3 + 8-9
Bay leaves: 2-3 small
Black pepper: 12
Raisins/Kishmish: 1 tbsp + 7-8
Garlic paste: 1 tbsp
Ginger paste: 1 tbsp
Red chili powder: 1 tsp
Plain yogurt: 3¼ tbsp
Fried onions/Beresta: ¾ cup crushed (2 and a half handfuls) + 1 tsp
Ketchup: 1 tbsp
Alubukhara/Dried plums: 4
Salt: ¼ tsp, to taste
Cashew paste: 2 tbsp (from 12 cashews)
Sugar: 1 tsp
Warm milk: 1 cup
Kewra water: ¾ tsp
Cooking cream or Malai: 3 tbsp
Almonds (sliced): For garnish
Instructions:
Marinate the Chicken: In a bowl, mix chicken with salt, ginger paste, plain yogurt, red chili powder, and green chili paste. Marinate for 30 minutes if possible, otherwise, you can start cooking right away.
Prepare Rezala Spice Mix: In a small pan, add cardamom, cinnamon, kabab chini, cumin, coriander, mace, nutmeg, and white pepper. Toast over low heat for 1 min 30 sec until fragrant. Let it cool, then grind to a powder using a mortar and pestle or spice grinder.
Fry the Chicken: In a wide pan, add cooking oil and fry the chicken pieces for 2-3 min over high heat in batches. Remove and set aside.
Make the Gravy: Lower the heat, add 2 tsp ghee to the same pan. Add 3 green chilis, cinnamon, cardamom, bay leaves, black pepper, and 1 tbsp raisins. Sauté until raisins puff up. Add garlic paste and ginger paste, sauté for 30 sec. Add red chili powder, mix well. Then add plain yogurt, increase the heat to medium, and mix well.
Combine: Add crushed fried onions, mix well. Add the fried chicken pieces, 1½ tbsp of the Rezala spice mix, and sauté for 2-3 min. Add ketchup, dried plums, and salt to taste. Mix well, cover, and cook for 10 min over low heat, stirring once.
Final Touches: Add cashew paste, sugar, warm milk, the remaining Rezala spice mix, 8-9 green chilis, kewra water, 7-8 raisins, 1 tbsp ghee, and 1 tsp fried onions. Mix well, cover, and cook for 25 min over low heat, stirring occasionally. Finish with cooking cream or malai and garnish with sliced almonds.
Serve this delicious Chicken Rezala with sada pulao or paratha and enjoy a festive Eid meal with your family!