Festive Bengali White Chicken Korma or Mughlai Chicken Rezala Recipe
Not everything that glitters is gold, and every curry has to be red! Synonymous to our varied cuisine, our curries also come in various types and colors. Ranging from red to peaceful white, each one is unique on its own and can give a tough competition to one another.
This recipe is straight out of the pages of history of Bengali cuisine. When the Mughal nobles moved to the eastern parts of the country, they came along with a platoon of khansamas or chefs who brought along with themselves their signature dishes and collection of exotic spices. Some of the Bengali chicken recipes you see today were brought in by these cultures that later got weaved into the rich history and cultural fabric of Bengal.
Some ingredients were introduced to the Bengali cooking which were slowly adopted by the mass. Chicken, for instance, was never a part of Bengali cuisine. People relied more on fishes and meat for their protein intake and considered chicken something impure. Till now the elderly generation in many families, comprising likewise of my grandmother, detest the consumption of chicken meat. Several spices were introduced like exotic spices and flavor agents like ittr and kewra, which made the Mughlai recipes special and extra flavorful.
Best thing about dishes like Chicken Rezala recipe is that it basically includes very simple ingredients which completely make it perfect for festive cooking over busy weekends. It’s a simple one-pot recipe which goes so well with rice, paranthas (Indian breads) or simply with rotis.
Here, you can see that I have set a festive menu where I made Chicken Rezala. I served it with Bengali Basanti Pulao (Bengali Pilaf) and the very versatile Spice Honey Chili Paneer. You can click on the recipe names and check out the recipes.
- 1 kg Chicken Cut in Medium sized pieces
- 6-8 Green Cardamom
- Salt To Taste
- 1/4 cup Cashew
- 1/4 cup Coconut pieces
- 1 tbsp Poppy Seeds
- 1/4 cup Yogurt
- 2 Onion Medium - Paste
- 2 tbsp Ginger-Garlic Paste
- 2 Green Chilies
- 1 tsp Garam Masala Powder
- 1 cup Water
Take a heavy bottom pan and place the chicken pieces in the bottom of it. Add the Water along with some Salt and Green Cardamoms.
Turn on the heat and boil it till the chicken is cooked. This should take 8-10 minutes. As the chicken turns white, take the chicken pieces out and keep them aside.
Now, add the Onion, Ginger and Garlic paste and let this boil till the water is reduced completely and the mix is fried till golden.
Meanwhile, grind the coconut, cashew, and poppy seeds into a smooth paste.
Add the chicken back into the fried mix and add the nut paste along with yogurt,green chilies and Garam Masala powder.
Stir it gently and cook it for a minute or two on low heat. Turn the heat off once done and serve.