Chicken Rezala by Zarnak Sidhwa

Aug 26, 2015
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  • Chicken pieces 1 kg
  • Onions (ground) 4
  • Ginger (ground) 1-1/2 inch
  • Freshly crushed white peppercorns 1 tbsp
  • Black peppercorns 1 tbsp
  • Whole dry red chilies 4-5
  • Cashew nuts 100 gm
  • Poppy seeds 50 gm
  • Yogurt 200 gm
  • Green cardamoms 5-6
  • Cinnamon sticks 4-5
  • Cloves 4-5
  • Rose water 4-5 tbsp
  • Ghee or Butter 2 tbsp
  • Oil as required
  • Salt to taste
  • Sugar to taste


  1. Soak poppy seeds and cashew nuts for 30 minutes in water and make a smooth paste.
  2. Wash chicken pieces well and marinate them with yogurt, poppy seeds paste, cashew nuts paste, ginger paste, white pepper powder and 1 tbsp rose water for at least 1 hour.
  3. Now heat oil and ghee together in wok and add whole garam masala, red chilies, black peppercorns and wait for them to crackle.
  4. Then add onion paste and fry till oil separates.
  5. Add marinated chicken and continue frying for 10 minutes.
  6. When chicken starts turning light brown, add seasoning and warm water.
  7. Cover and cook till chicken gets tender.
  8. Switch off flame and add remaining rose water.
  9. Mix well, cover and let simmer.

Chicken Rezala is Mughlai Cuisine and originated in Bengal. It is prepared with Chicken & Rose Water, marinated with Yogurt & Cashew Nut and served with Plain Rice or Naan.

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