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Spicy Shahi Chicken Rezala

Influenced by the Mughlai cuisine, a rustic and authentic quick one-pot dish packed with tonnes of hot spices and flavor!

Nothing short of a delicacy, enjoy this dish alongside some hot basmati rice or pulao


Chicken 3 lbs / 1.5 kg

Onion paste 1/2 cup

Yogurt 1/2 cup

Red chilli powder 1 tsp

Garlic paste 1 tsp

Ginger paste 1 tsp

Salt to taste

Oil 1/4 cup

Ghee 2 tbsp

Black Cumin / Shahi Jeera 1/2 tsp

Bay leaves 1

Black peppercorns 8-10 pcs

Cinnamon 2 stick

Cardamom 4 pcs

Cloves 4 pcs

Black pepper 1/2 tsp

Fried onions 1 cup

Cashew nut paste 2 tbsp

Poppy seed 2 tbsp

Hot water 1.5 cup

Sugar 1 tsp

Mawa 1/2 cup

Dry plum / Aloo bukhara 3-4 pcs

Garam masala 1 tsp

Green chilli 5 pcs

Sliced Almond 7-8 pcs

Kewra water 1 tsp


  • Blend 5-6 cashew nuts with little water into a paste

  • Add chicken pieces onto a bowl, add onion, ginger and garlic paste, red chilli powder, yogurt and salt to taste. Marinate for 1 hour.

  • Prepare Mawa

Heat 1/2 cup of whole milk, add 1 tbsp ghee. Stir everything together until the milk comes to a boil

Pour this ghee-milk mixture to 1 cup powdered milk. Mix everything together, it should have a crumbly texture.

Optional - You can add 1/2 tsp rose water if desired

Cooking Directions

  • Heat 1/4 cup oil in a pan, add 2 tablespoons of ghee.

  • Add raw garam masala; black cumin/ shahi jeera, black peppercorns, bay leaves, cardamom, cinnamon, cloves. Add marinated chicken pieces and sauté for 10 minutes at medium-high heat.

  • Add black pepper and salt to taste. Add fried onions, mawa, garam masala, cashew nut paste and poppy seed, dry plum / aloo bukhara. Stir and mix everything together.

  • Add 1.5 cup of hot water, and sugar. Reduce heat to low-medium, cover with lid and cook for 20 minutes, stirring occasionally.

  • Lastly add kewra water and sliced almonds. Remove from heat and serve hot!

Serve hot alongside some hot basmati rice or pulao!



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