Authentic Kolkata Style Chicken Rezala Recipe | Creamy Mughlai Chicken Curry

This Kolkata-style Chicken Rezala is a classic Bengali dish that brings together Mughlai richness with subtle heat and fragrance. Tender chicken is marinated in yogurt, cooked with a smooth onion and nut paste, and infused with whole spices, kewra water, and fried onions. The result? A creamy, aromatic curry that’s mild yet deeply flavorful. Pair it with paratha, pulao, or even plain rice—it's a dish that feels straight out of a royal kitchen, but easy enough to make at home!

A delicious chicken rezala served in a traditional terracotta bowl, topped with crispy fried onions and fresh herbs, ready to be savored.

Ingredients:

For Marination:

• Chicken – 850g (bone-in preferred)

• Salt – 1½ tsp

• Black pepper – ½ tsp

• Cooking oil – 1 tsp

• Garlic paste – 1 tsp

• Ginger paste – 1 tsp

• Plain yogurt – ½ cup

Onion-Chili Paste:

• Small onions – 2

• Green chilies – 4

• Splash of water

Nut-Milk Paste:

• Cashews – 1 tbsp

• Almonds – 1 tbsp

• Melon seeds (char mogoj) – 1 tsp

• Milk – ½ cup

Whole Spices:

• Green cardamom – 5 (cracked slightly)

• Cinnamon – 2 small sticks

• Black peppercorns – 7-8

• Mace – ½ piece, crushed

For Cooking:

• Cooking oil – 4 tbsp

• Garlic paste – 1 tsp

• Ginger paste – 1 tsp

• Coriander powder – 1 tsp

• Ghee – 1 tbsp

• White pepper – 5-6, crushed or powdered

• Sugar – a generous pinch

• Water – ¼ cup (for final simmer)

To Finish:

• Kewra water – ¾ tsp

• Fried onions (beresta) – 1 tbsp

• Edible rose petals (optional, but looks )

Method:

1. Marinate the Chicken:In a bowl, mix chicken with salt, pepper, oil, garlic & ginger paste, and yogurt. Let it sit while you prep the rest (20-30 mins is great).

2. Grind Pastes:

   • Onion paste: Blend onions and green chilies with a splash of water into a smooth paste.

   • Nut paste: In the same jar, blend cashews, almonds, melon seeds, and milk till silky smooth.

3. Cook the Base:

   • Heat oil in a pan. Add cardamom, cinnamon, peppercorns, and mace. Let them bloom.

   • Pour in the onion-chili paste. Cook on medium-low for 5–6 mins until the water evaporates and oil separates.

   • Add garlic and ginger paste. Sauté for 30 seconds.

4. Add Chicken:

   • Drop in the marinated chicken. Sauté on medium-high for 4–5 mins.

   • Cover and cook on low for 20 mins until the chicken is tender.

5. Add Nut Paste & Spices:

   • Pour in the nut-milk paste, coriander powder, ghee, crushed white pepper, and sugar.

   • Mix well. Adjust salt to taste.

   • Add ¼ cup water and cook on low for 10 mins more until everything’s creamy and glossy.

6. Finish with Fragrance:

   • Turn off the heat. Add kewra water, fried onions, and rose petals (if using).

Serve with:

Soft parathas, saffron rice, or even plain basmati—this one’s rich but surprisingly light on the tummy.