One of my most favourite styles of Indian curries is Bengali. This Chicken Rezala recipe brings all the flavour and personality of the far north eastern region of the country. Mustard oil and poppy seeds play a central role in creating a dish brimming with flavour and a rich, luxurious texture. It's one of the best Indian chicken curry recipes I make on the regular!
Rezala draws its roots from the Mughal Empire - a cuisine of Islamic references both in ingredients and cooking methods. Rezala is similar to a North Indian Korma style curry – nuts (in this instance cashews) are blended along with white poppy seeds and yoghurt to create a creamy base for the sauce; spices are added and the dish can be served mild or spicy. I like a bit of heat, so use whole dried chillies AND a little hot chilli powder or cayenne pepper for my rezala recipe. You can decide how spicy you want yours, and adjust the heat as you will. As it stands, this dish sits at is around 7/10 on the spice scale.
The sauce for rezala chicken is light in colour with a creamy, thick texture - it's perfect with basmati rice or Indian breads. You can serve it as the main attraction or as part of a larger Indian feast with other curries, vegetables, dal and salad.