What is Chicken Rezala?
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 (hulled) 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.
There are three traditional variations of this curry; a Bhopali version, Bangladeshi version and this recipe – a Bengali version.