Chicken Rezala Recipe is an East Indian dish. It is originated in Bengal. It is authentic and very popular in Bengal.  In this superb recipe, the chicken is slow-cooked in the cashew nut paste with a combination of sweet-scented spices that lend a marvelous, healthy dish.



Chicken Rezala Recipe


  • 1 kilogram of chicken boneless cubes
  • 300 grams of white onions
  • 230 grams of ginger
  • 20 grams of garlic
  • 12 green cardamoms
  • 5 gram of white pepper powder
  • 20 gram of coconut desiccated
  • 50 gram of cashew nuts
  • 250 gram of curd
  • 150 gram of khoya
  • 2 drops of kewra jal
  • 2 drops of mitha ittr
  • 250 gram of ghee
  • 2 silver of leaves


Preparation Method:

Chicken Rezala Recipe


Wash the chicken pieces very well. Blanch it in a pan of boiling water. Remove the fragments, drain and place it one side.


Extract garlic and ginger juice and place it one side.


Grind cashew nuts, onions and coconut into a fine paste separately.


Place the chicken in a pan with a heavy bottom. Cover it with enough water, add green cardamoms and salt and bring to boil and simmer.


As soon as the chicken is half done, put in the ground onions and ginger-garlic juice and ensure that you cook it dry.


Now add ghee and beaten the curd, fry the meat dry.


Add the coconut and nut paste and fry about 2-3 minutes and ensure that the masala need not turn brown.


Add white pepper and 1 cup of water or just enough water to form thick gravy and simmer for a short time.


Bring it out of the fire and add mitha ittr, kewra, and mashed khoya. Mix it very well.


Lastly, add cream


Garnish with silver leaf and serve hot.