This uniquely Bengali curry is a rich, creamy and decadent curry, packed with flavour and a spice to wake up the taste buds. Learn what makes this curry so special, and get the recipe so you can make it at home too...
Fry the onion puree in the vegetable oil over a moderate heat for 5 minutes until cooked and lightly browned. Set aside to cool slightly.
For the curry paste
Soak the cashew nuts and poppy seeds in 1/2 cup hot water for 15 minutes.
Using a stick blender or food processor, blend the cashew nuts, poppy seeds and their soaking water, with the ginger, garlic, yoghurt, cayenne pepper, garam masala and salt.
For the curry
Heat the mustard oil in a large pan until hot, then add the cardamom, cloves, cinnamon, peppercorns and chillies and fry briefly to season the oil.
Add the chicken and fry for 2-3 minutes before adding the curry paste and onion paste. Stir fry for 3-4 minutes until bubbling then stir in 1 cup water.
Bring to a simmer then reduce the heat to low and bubble gently (uncovered) for 35 minutes, stirring occasionally.
Remove from the heat, check for seasoning and serve.
Serve garnished with freshness! I like to use chopped radish, fresh coriander, more cashew nuts, and sometimes tomato and raw red onion. You decide. It's also delicious with NO garnish, so don't worry if you don't have anything.
Video
Notes
Ingredient Substitutions
You can use Beef, Lamb, Mutton or Goat for Rezala Curry too. Adjust the meat cooking time to 1 ½ hours. You may also need to add a little more water if the sauce reduces too much.
The two essential ingredients are mustard oil and white poppy seeds (khus khus). The curry doesn’t taste the same without!
Serving suggestions
Serve alongside lots of fluffy basmati rice or with Indian breads like naan, roti, chapati or paratha. It’s perfect on its own, or alongside lots of other Indian dishes as part of a feast. Rezala works excellently alongside biryani rice.
If you have time and self-control, keep your rezala curry in the fridge for the night and serve the next day. The flavour will be enhanced no-end!
Storage
Fridge: In an airtight container, chicken rezala will stay fresh for 3-5 days in the fridge (it’ll taste better too!).
Freezer: Store in single portions in the freezer for 3+ months. Cook from frozen in the microwave. I’ll also add a little water to the top of the frozen curry before reheating to help avoid drying out. Be sure to stir during cooking to stop microwave burn.