Bengali Style Chicken Rezala Recipe - Chicken Korma Recipe
A non-veg Bengali Recipes recipe with onion - ground to paste, cashew nuts - ground to paste, sesame seeds (til seeds) - ground to paste. Ready in 45 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
17 steps- 1
To begin making the Bengali Style Chicken Rezala Recipe - Chicken Korma, grind the onion, half of ginger and half of garlic in a mixer to a smooth paste
onion - ground to paste(1)cashew nuts - ground to paste(10)sesame seeds (til seeds) - ground to paste(2 tablespoon)chicken - drumstick and thighs(1 kg) - 2
Once the paste is made, remove and transfer it into a bowl
onion - ground to paste(1)cashew nuts - ground to paste(10)sesame seeds (til seeds) - ground to paste(2 tablespoon) - 3
Wash the mixer and add cashew nuts and poppy seeds and add about 1/4 cup water and grind it into a smooth paste and set aside in a bowl
onion - ground to paste(1)cashew nuts - ground to paste(10)sesame seeds (til seeds) - ground to paste(2 tablespoon) - 4
Wash the chicken pieces well and place it in a bowl
chicken - drumstick and thighs(1 kg) - 5
Add half of the ground onion paste, half of cashew-nut and poppy seed paste, and 1 cup of yogurt, salt and 1 teaspoon pepper powder and give it a mix
onion - ground to paste(1)cashew nuts - ground to paste(10)sesame seeds (til seeds) - ground to paste(2 tablespoon)garam masala powder(1 tablespoon)black pepper powder(1 teaspoon)salt - to taste - 6
Marinate the chicken for at least 1 hour in the refrigerator, this will help to tenderise the chicken pieces
chicken - drumstick and thighs(1 kg) - 7
Heat a kadai with mustard oil, once it is heated up, add all the whole spice like cloves, cinnamon, cardamom, bay leaf and dry red chillies and saute until the spice are roasted well
bay leaf (tej patta)(2)cloves (laung)(4)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)dry red chillies(4)mustard oil - for cooking(2 tablespoon) - 8
This will just take a minute
- 9
Add the remaining chopped onion, ginger and garlic into the pan and saute for a couple of minutes
onion - ground to paste(1) - 10
Add in the remaining poppy seed and cashew nut paste and give it a stir
onion - ground to paste(1)cashew nuts - ground to paste(10)sesame seeds (til seeds) - ground to paste(2 tablespoon) - 11
Finally add in the marinated chicken pieces along with all the curd mixture into the pan, sprinkle 2 teaspoon garam masala powder, salt to taste and give it a slight mix
garam masala powder(1 tablespoon)black pepper powder(1 teaspoon)salt - to tastechicken - drumstick and thighs(1 kg)curd (dahi / yogurt)(1 cup) - 12
Close it with the lid and allow the Chicken Rezala to cook on medium heat for 25 minutes until the chicken is tender and cooked
chicken - drumstick and thighs(1 kg) - 13
Make sure you turn the chicken pieces in the middle and give the curry a stir so the chicken gets evenly cooked
chicken - drumstick and thighs(1 kg) - 14
Open the lid and sprinkle a teaspoon of sugar and give it a stir and turn off the heat
sugar(1 teaspoon) - 15
Check the salt and adjust according to taste
salt - to taste - 16
Transfer the Chicken Rezala onto a serving plate and sprinkle with few strands of saffron and serve hot
chicken - drumstick and thighs(1 kg)saffron strands - for garnish(10) - 17
Serve the Bengali Style Chicken Rezala Recipe along with Whole Wheat Onion Stuffed Kulcha and Begun Bhaja Recipe, Pickled Onions Recipe by the side to make your meal complete
onion - ground to paste(1)chicken - drumstick and thighs(1 kg)
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Bengali Style Chicken Rezala Recipe - Chicken Korma Recipe
A non-veg Bengali Recipes recipe with onion - ground to paste, cashew nuts - ground to paste, sesame seeds (til seeds) - ground to paste. Ready in 45 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making the Bengali Style Chicken Rezala Recipe - Chicken Korma, grind the onion, half of ginger and half of garlic in a mixer to a smooth paste
onion - ground to paste(1)cashew nuts - ground to paste(10)sesame seeds (til seeds) - ground to paste(2 tablespoon)chicken - drumstick and thighs(1 kg) - 2
Once the paste is made, remove and transfer it into a bowl
onion - ground to paste(1)cashew nuts - ground to paste(10)sesame seeds (til seeds) - ground to paste(2 tablespoon) - 3
Wash the mixer and add cashew nuts and poppy seeds and add about 1/4 cup water and grind it into a smooth paste and set aside in a bowl
onion - ground to paste(1)cashew nuts - ground to paste(10)sesame seeds (til seeds) - ground to paste(2 tablespoon) - 4
Wash the chicken pieces well and place it in a bowl
chicken - drumstick and thighs(1 kg) - 5
Add half of the ground onion paste, half of cashew-nut and poppy seed paste, and 1 cup of yogurt, salt and 1 teaspoon pepper powder and give it a mix
onion - ground to paste(1)cashew nuts - ground to paste(10)sesame seeds (til seeds) - ground to paste(2 tablespoon)garam masala powder(1 tablespoon)black pepper powder(1 teaspoon)salt - to taste - 6
Marinate the chicken for at least 1 hour in the refrigerator, this will help to tenderise the chicken pieces
chicken - drumstick and thighs(1 kg) - 7
Heat a kadai with mustard oil, once it is heated up, add all the whole spice like cloves, cinnamon, cardamom, bay leaf and dry red chillies and saute until the spice are roasted well
bay leaf (tej patta)(2)cloves (laung)(4)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)dry red chillies(4)mustard oil - for cooking(2 tablespoon) - 8
This will just take a minute
- 9
Add the remaining chopped onion, ginger and garlic into the pan and saute for a couple of minutes
onion - ground to paste(1) - 10
Add in the remaining poppy seed and cashew nut paste and give it a stir
onion - ground to paste(1)cashew nuts - ground to paste(10)sesame seeds (til seeds) - ground to paste(2 tablespoon) - 11
Finally add in the marinated chicken pieces along with all the curd mixture into the pan, sprinkle 2 teaspoon garam masala powder, salt to taste and give it a slight mix
garam masala powder(1 tablespoon)black pepper powder(1 teaspoon)salt - to tastechicken - drumstick and thighs(1 kg)curd (dahi / yogurt)(1 cup) - 12
Close it with the lid and allow the Chicken Rezala to cook on medium heat for 25 minutes until the chicken is tender and cooked
chicken - drumstick and thighs(1 kg) - 13
Make sure you turn the chicken pieces in the middle and give the curry a stir so the chicken gets evenly cooked
chicken - drumstick and thighs(1 kg) - 14
Open the lid and sprinkle a teaspoon of sugar and give it a stir and turn off the heat
sugar(1 teaspoon) - 15
Check the salt and adjust according to taste
salt - to taste - 16
Transfer the Chicken Rezala onto a serving plate and sprinkle with few strands of saffron and serve hot
chicken - drumstick and thighs(1 kg)saffron strands - for garnish(10) - 17
Serve the Bengali Style Chicken Rezala Recipe along with Whole Wheat Onion Stuffed Kulcha and Begun Bhaja Recipe, Pickled Onions Recipe by the side to make your meal complete
onion - ground to paste(1)chicken - drumstick and thighs(1 kg)
Rate this recipe
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