Golden Chicken Rezala
A regal white chicken curry from the Nawabi kitchens of Kolkata, rezala is a yogurt-based braise perfumed with whole spices, rose water, and a whisper of saffron. Unlike its tomato-heavy counterparts, this ivory-hued curry lets the aromatic spices and slow-braised chicken speak for themselves in elegant simplicity.
Ingredients
- 1.5 lbs chicken pieces, bone-in (preferably leg and thigh)
- 1 cup thick yogurt, whisked
- 3 tablespoons ghee
- 2 large onions, sliced into thin half-moons
+ 16 more ingredients
Instructions
Marinate the chicken with half the yogurt, a pinch of salt, and a little white pepper. Set aside for 20 minutes.
Heat ghee in a heavy-bottomed pan over medium heat. Add the bay leaves, cardamom pods, cloves, cinnamon, and mace. Let them sizzle for 20 seconds until fragrant.
Add the sliced onions and cook on medium-low heat until very soft, pale, and translucent, about 10 minutes. Do not let them brown; the curry should stay light in color.
Add the ginger paste and garlic paste separately, cooking each for a minute.
Add the marinated chicken pieces along with any yogurt left in the bowl. Increase heat to medium-high and cook for 5 minutes, turning the pieces to sear lightly.
Reduce heat to low and add the remaining yogurt one spoonful at a time, stirring after each addition to prevent curdling.
Stir in the cashew paste, slit green chilies, white pepper, and nutmeg. Add 1/4 cup water if needed, cover, and simmer on low heat for 25 minutes until the chicken is tender and the sauce is creamy.
In the final minute, drizzle the saffron milk, rose water, and kewra water over the curry. Stir gently and remove from heat.
Serve immediately with roomali roti, paratha, or fragrant pulao.
Nutrition Estimate
Per serving • Estimated by Blinner AI