Chicken Rezala is an iconic Mughlai dish from Kolkata, featuring succulent chicken in a creamy, fragrant yogurt-nut gravy. The chicken is first parboiled with spices, then simmered in a luscious sauce of caramelized onions, cashews, poppy seeds, and aromatics. Finished with saffron, this mildly spiced curry has a uniquely delicate flavour. While not difficult, the two-stage cooking and mise en place make it a bit time-consuming, but the delicious results are worth it!
Sunrise tip: For the best texture, use bone-in, skinless chicken pieces no larger than 1-2 inches. The bones keep the meat moist and tender during the long simmering.
Time: 15 minutes
Take out the chicken pieces and place them in a bowl.
Add salt, garlic paste, ginger paste, green chilli paste, sour curd and 10 ml refined oil. Mix well with your hands and coat every side of the chicken.
Marinate it for 30 minutes.
Time: 10 minutes
Heat ghee in a deep pan. Fry the whole garam masala and dry red chillies for 2-3 minutes.
Add onion paste and fry for 2-3 minutes. Now, add the marinated chicken pieces to the fried aromatics. Cook for 2-3 minutes.
Time: 5 minutes
Add 50 ml water to the fried chicken pieces in the pan. Add salt and sugar.
Then, cover the pan with its lid and let it cook for 2-3 minutes.
Time: 10 minutes
Open the lid, mix in the cashew and poppy seed paste. Fry for 2-3 minutes.
Add Sunrise Shahi Garam Masala, butter and cook for 2-3 minutes.
Top it up with saffron and cook for 2-3 minutes.
Time: 2 minutes
Remove the rezala from the heat. Garnish with rose petals if desired. Serve hot.
Side Dish: Flaky lachha paratha or jeera rice
Accompaniment: Sliced cucumbers or onions