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Chicken Rezala

Servings 4
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 whole chicken about 1.2 kg, cut into pieces
  • 2 tbsp vegetable oil
  • 2 tbsp mustard oil
  • ½ cup plain yoghurt
  • 4 onions thinly sliced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 6 green cardamoms
  • 4 cinnamon sticks 1" each
  • 4 cloves
  • 6 green chillies slit
  • Juice of 1 lemon
  • 1 tsp sugar

Instructions

  • Heat 2 tbsp oil in a heavy pan over medium heat. Fry one sliced onion until golden brown, then remove and set aside.
  • In a bowl, combine the chicken pieces with yoghurt, turmeric, red chilli powder, salt, crushed cardamoms, cinnamon, cloves, ginger paste, garlic paste, and half the fried onion. Marinate for at least 30 minutes in the refrigerator.
  • Crush the remaining fried onion together with the mustard oil to form a coarse paste.
  • Add the marinated chicken and its marinade to the pan. Cook, stirring occasionally, over medium heat until the chicken releases its moisture and begins to brown (about 10–12 minutes).
  • Sprinkle a little water if the mixture becomes too dry, and continue stirring until the chicken is lightly browned on all sides.
  • Pour in enough water to create your desired gravy consistency. Reduce heat to low, cover, and simmer until the chicken is cooked through and the oil separates (about 20 minutes).
  • Stir in the lemon juice, sugar, and green chillies. Adjust salt, sugar, and acidity to taste, ensuring a balanced blend of flavours.

Notes

For the signature Rezala aroma, use fresh green cardamoms and mustard oil, as it lends a subtle pungency that complements the creamy yoghurt base. Frying and crushing the onion adds body and sweetness to the gravy. If you prefer a richer sauce, swap half the water for light coconut milk at the end. Serve hot with pulao, naan, or fragrant rice. Rezala is mild, aromatic and refined, making it a cherished dish for festive occasions, weddings and family gatherings across Bangladesh. It is an Eid favourite with parathas, sheermaal or zafrani white pulao.
Author: Zeenat Islam
Course: Curry, Main Dish
Cuisine: Bangladeshi