chicken rezala recipe
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4.6 from 5 votes

chicken rezala recipe, murgh rezala

A bengali style of making chicken curry commonly called as chicken rezala.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: chicken
Cuisine: Bengali
Servings: 3
Calories: 600kcal
Author: Asiya


For frying onions:

  • oil for frying
  • 3 medium size onions finely sliced (to golden fry)

For masala paste:

  • 2 onions
  • cashewnuts/ kaju - 8
  • poppy seeds/ khus khus - 1 tbsp

To make chicken rezala:

  • 500 gms chicken pieces cleaned and washed well
  • 3 tbsp oil
  • whole garam masala (3 cloves, 2 cardamoms, 1 medium size cinnamon stick, 1 bay leaf, 2 whole dried red chillies)
  • 1 tbsp ginger garlic paste
  • 4-5 slit green chillies
  • salt to taste
  • 1 cup yogurt/curd beaten well without lumps
  • blended masala paste (paste of boiled onions, kaju, khus khus)
  • 1/2 cup golden fried onions
  • 1/2 tsp kali mirch powder (black pepper powder)
  • 1/2 tsp white pepper powder
  • 1/2 tsp roasted coriander powder

To give tadka:

  • 1 tbsp oil
  • 1 onion cut into cubes/rings
  • 2 whole dried red chillies


Step 1( Making of masala paste):

  • Firstly, take a vessel and boil 2 onions for few minutes, switch off the flame and rest them aside.
  • Boil 8-9 cashew nuts in a separate vessel for 10 minutes and keep them aside.
  • Boil 1 tbsp poppy seeds or khus khus in little water for 10 minutes and keep them aside.
  • Now in a blending jar, add boiled cashew nuts, boiled poppy seeds, add very little water and blend all the masala into a fine paste.
  • Now add the boiled onions into the jar and make a fine paste of all the ingredients.

Step 2 (Frying of onions):

  • Take a non stick pan, add oil and heat it.
  • Add the 3 sliced onions into the oil.
  • Fry the onions until they turn slight golden color.
  • Take the fried onions out and rest them aside.
  • Let the onions cool and crush them well.

Step 3(Making of chicken rezala):

  • In a vessel, add 3 tbsp oil and heat it.
  • Add whole garam masala such as 3 cloves, 2 cardamoms, 1 medium size cinnamon stick, 1 bay leaf, 2 whole dried red chillies.
  • Add 1 tbsp ginger garlic paste, saute them for few minutes on low flame, be careful.
  • Add chicken pieces, salt as per taste and roast them for few minutes until color of the chicken changes.
  • Add 4-5 slit green chillies.
  • Add the beaten yogurt into the chicken and mix well.
  • Cook for 10 minutes.
  • Add the masala paste (paste of boiled onions, boiled kaju and boiled khus khus).
  • Mix well and cook for 10-15 minutes on low flame by covering the lid.
  • Add the crushed brown onions and mix them well.
  • Add black pepper powder, add white pepper powder, add roasted coriander powder, adjust salt if required and mix well.
  • Cook the chicken rezala for 10 minutes on low flame or until chicken gets tenderized.
  • Cook well and cook until oil starts floating.

Step 4(Give the tadka):

  • Take a tadka pan, add a tbsp oil and heat it.
  • Add onion rings/cubes into the oil.
  • Add the dried red chillies, saute well.
  • Add the tadka into the chicken rezala.

Step 5:

  • Switch off the flame and serve the chicken with rice, roti or paratha.


  1. At the end of the cooking process one can add 2-3 soaked saffron strands (saffron soaked in 1 or 2 tbsp of milk)  into the curry for more mughlai flavors else one can skip this step and yet enjoy the current flavors.


Calories: 600kcal