Murgh Rezala Recipe


Murhg Rezala is a very well-known Bengali Recipe which has a Mughlai foundation. The gravy is white and is extraordinarily flavorful with very delicate flavors. normally most effective dry pink chilies are added to make the gravy however because we adore our food highly spiced, i’ve also added some pink chili powder to it to give it that greater kick.

Rezala gravy is historically made with mutton however i have made a bird model of it. here is the recipe to make Murgh Rezala.


bird – 1 kg ( with bones )
Oil – 2 tbsp
Ghee – three tbsp
Cloves – three-4
Black pepper corns – 6-eight
Cinnamon – 2 inch stick
inexperienced cardamom – 2
Black cardamom – 2
Dry pink chilies – four-five
Onion paste – 1 cup
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Yogurt – 1 cup
Cashew nuts – 10-12
Poppy seeds – 2 tbsp
White pepper powder – 1 tsp
Salt to flavor
red chili powder – 1 tsp
Garam masala powder – 1 tsp
Kewra essence – five-6 drops

Recipe to make Murgh Rezala

Soak cashew nuts and poppy seeds in heat water for 10 minutes.
Make a easy paste in a blender.
blend chicken, onion paste, ginger paste, garlc paste and yogurt in a bowl and marinate for an hour.
heat ghee and oil in a pan.
whilst the ghee is warm, add cloves, black peppercorns, cinnamon, green cardamom, black cardamom and dry pink chilies.
Fry for 20 seconds.
pick out chook pieces from the marinade and fry on high heat for 4-five mins.
upload the marinade, cashewnut and poppy seeds paste, white pepper powder, salt, crimson chili powder and garam masala powder.
cover and cook dinner for 40-50 minutes.
add kewra essence.
Serve hot with rice or Rumali roti.


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