Rezala

Name: Rezala
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2-3 servings
Ingredients: 500 grams Chicken, bone-in pieces; 1 cup Yogurt, plain; 2 tablespoons ginger-garlic paste; 1 teaspoon White Pepper, powder; 1 teaspoon sugar; 1/2 teaspoon salt; 3 tablespoons ghee; 3 tablespoons oil; 4 cardamom, green; 4 Clove; 2 Bay Leaf; 1 inch cinnamon stick; 1/2 cup Cashew, soaked and ground to a paste; 1/2 cup Milk, full-fat; 1 teaspoon kewra water; 1 teaspoon rose water; 1/4 teaspoon Saffron Strand, soaked in warm milk; salt to taste

Mughlai white mutton curry — meat simmered in a sauce of yogurt, onion paste, and rosewater with zero red chilli and only white pepper for heat, producing a pale, mildly spiced curry with a distinctive floral sweetness. Popularised by the cooks who moved from Mughal courts to Bengal in the 18th century; preserved in Kolkata's old Muslim quarters where it is still made in its most authentic form.

Cuisines

Awadhi Bengali Mughlai Delhi

Best for

Lunch Dinner

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Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

	500 grams	Chicken , bone-in pieces
	1 cup	Yogurt , plain
	2 tablespoons	Ginger-garlic paste
	1 teaspoon	White Pepper , powder
	1 teaspoon	Sugar
	1/2 teaspoon	Salt
	3 tablespoons	Ghee
	3 tablespoons	Oil
	4	Cardamom , green
	4	Clove
	2	Bay Leaf
	1 inch	Cinnamon stick
	1/2 cup	Cashew , soaked and ground to a paste
	1/2 cup	Milk , full-fat
	1 teaspoon	Kewra water
	1 teaspoon	Rose water
	1/4 teaspoon	Saffron Strand , soaked in warm milk
	salt	To taste

Instructions

1 Marinate the chicken with yogurt, ginger-garlic paste, white pepper powder, sugar, and salt for at least 1 hour.
2 Heat ghee and oil in a pan over medium heat.
3 Add green cardamoms, cloves, bay leaves, and cinnamon stick. Sauté until aromatic.
4 Add the marinated chicken to the pan and cook until the chicken is browned on all sides.
5 Reduce the heat to low, cover the pan, and let the chicken cook in its own juices for about 15 minutes.
6 Add the cashew nut paste and mix well, ensuring the chicken is well coated.
7 Pour in the milk and continue to cook on low heat until the chicken is tender and the gravy thickens.
8 Add kewra water, rose water, and saffron milk to the pan. Stir well to combine.
9 Adjust seasoning with salt if necessary and cook for another 2-3 minutes.
10 Serve hot with naan or steamed rice.

Tips

For an authentic taste, use fresh spices and do not rush the marination process.