Rezala
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
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | chicken, bone-in pieces |
| 1 cup | plain yogurt |
| 2 tablespoons | ginger-garlic paste |
| 1 teaspoon | white pepper powder |
| 1 teaspoon | sugar |
| 1/2 teaspoon | salt |
| 3 tablespoons | ghee |
| 3 tablespoons | oil |
| 4 | green cardamoms |
| 4 | cloves |
| 2 | bay leaves |
| 1 inch | cinnamon stick |
| 1/2 cup | cashew nuts, soaked and ground to a paste |
| 1/2 cup | milk |
| 1 teaspoon | kewra water |
| 1 teaspoon | rose water |
| 1/4 teaspoon | saffron strands, 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.