Chicken Rezala


There are many chicken recipes in India. This one is a rich, full of flavours, aromatic, cooked in white curry made with poppy seeds, cashew nuts & yoghurt. Truly delicious and a delight for every one who likes chicken dishes. Celebrity Chef Hari Ghotra has come up with a fabulous recipe.

Its easy to make at home following the recipe. So try this and enjoy it with family and friends or let it be the star dish for the party menu.

Cook Time             Total Time                  Yields

45 mins                     45 mins                  4 Serving


For Marinade:

Ginger fresh – 7 cm piece

Garlic cloves – 5

White pepper – 1 teaspoon

Yoghurt – 2 tablespoons

Salt – 1 teaspoon

Chicken – 8 pieces (with bones, skin removed)

Nut Paste:

Cashew nuts – 1 tablespoons

Poppy seeds – 2 teaspoons

For Sauce:

Ghee – 2 tablespoons

Cardamoms – 4

Cassia bark – 7 cms

Black peppercorns – 1 teaspoon

Coriander seeds – 1 teaspoon (crushed)

Onions – 3

Bay leaves – 3

Cloves – 4

Green chilies – 3 (finely chopped, reduce the number to make it less spicy)

Yoghurt – 3-4 tablespoons

Sugar – 2 teaspoons (optional)

Kewra (screw pine water) – ½ tablespoon

Pinch of saffron

A little milk

For Garnish:

Oil – 2 tablespoons

Onion – ½ (sliced into rings

Sprinkle of salt

Fresh coriander



  • Crush the ginger and garlic in a pestle and mortar to make a paste and keep to one side.
  • Marinate the chicken with a little salt, white pepper, half the crushed ginger and garlic paste and 2 tbsp of yoghurt. Mix well and leave to rest for one hour.

Nut Paste

  • Blend the cashew nuts in a blender until they are very fine then add the poppy seeds and blitz again. And enough water to make this into a thick paste. Set to one side.


  • Roughly chop the onion and blend to make an onion paste
  • Heat ghee in a pan then add whole black peppercorns, cardamom, cloves, cassia bark, bay leaves and crushed coriander seeds.
  • Once the spices become fragrant (30 seconds) add the onion paste and the remaining garlic and ginger paste and sauté until the onion just starts to brown (approx 10 mins).
  • Add the green chillies and the cashew and poppy seeds paste. Stir
  • One tbsp at a time, add the yoghurt, waiting until it has melted into the sauce before adding the next spoonful.
  • Stir in the marinated chicken with all the marinade and coat with the sauce.
  • Cook the chicken on a gentle heat for 30-40 minutes with the lid on the pan.
  • Soak the saffron in a little milk.
  • Once the sauce has all come together and the chicken is cooked through add the sugar, kewra water and the saffron milk and stir it through. If the sauce is still very thick then add some hot water to loosen it a little.
  • Continue to cook for another 5-10 minutes until the meat is soft and tender and the sauce is thick and creamy.


  • In a separate pan heat the oil and add whole red chillies, onion rings and a sprinkle of salt. Cook until the onions are just browned.
  • Pour this over the chicken as a garnish with a little chopped fresh coriander.

Note: Delicious chicken rezala is ready to serve, Crush the ginger and garlic in a pestle and mortar to make a paste and keep to one side. Bon Apatite!

Happy Cooking!!

Recipe & picture courtesy: Chef Hari Ghotra


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s