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Chicken Rezala

Servings 4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 whole chicken about 1.2 kg, cut into 4 pieces
  • 500 g ghee
  • 4 onions: 2 thinly sliced 2 finely minced
  • 1½ ″ piece ginger sliced
  • ½ ″ piece ginger minced
  • 1½ tsp garlic paste
  • ¼ tsp red chilli powder
  • 1 cup plain yoghurt
  • ½ tsp sugar
  • ½ cup water
  • 2 green chillies
  • 2 red chillies
  • Salt to taste

Instructions

  • In a bowl, whisk together the yoghurt, minced onions, minced ginger, garlic paste, red chilli powder, sugar, and salt. Marinate the chicken pieces in this mixture for 15 minutes.
  • Meanwhile, heat half of the ghee in a large, heavy-bottomed pan over medium heat. Fry the sliced onions and sliced ginger until light golden.
  • Add the marinated chicken and its marinade. Increase heat to medium-high, bring to a gentle boil, then reduce to medium–low, cover, and simmer for 20 minutes, stirring occasionally.
  • Stir in the remaining ghee and ½ cup water. Continue to cook uncovered on low heat until the ghee separates from the gravy (about 8–10 minutes).
  • Add the whole green and red chillies, stir once, then remove from heat when the ghee rises to the surface.

Notes

For best results, use fresh ghee and full-fat yoghurt to achieve a luxuriously creamy texture. Adjust the chillies according to your heat preference—slit them for mild spice or chop for more bite. This dish is best served immediately with pulao or naan, as the gravy firms up upon cooling. This chicken Rezala is special for its elegant restraint. It is a dish born of Zamindari grace and hospitality. What makes this recipe stand out is its exceptional subtlety, purity of flavours, and adherence to traditional techniques passed down in aristocratic and Zamindari households of the Tangail region.
Author: Selina Doja
Course: Curry, Main Dish
Cuisine: Bangladeshi