If there’s one curry that captures the royal Mughlai kitchens of old Kolkata, it’s this chicken rezala. Known as murgh rezala in Bengal, this creamy white chicken curry is made by slow-cooking tender chicken in a luxurious gravy of cashew paste and poppy seeds, scented with white pepper, saffron, and a whisper of kewra water. Unlike the red, tomato-heavy curries most of us know, rezala is pale, mild, and impossibly silky — the kind of dish Kolkata’s legendary eateries serve alongside biryani. This home version gets you that shahi flavor in about an hour.
Why You’ll Love This Chicken Rezala
- A white curry, done right — cashew and poppy-seed paste gives the gravy its signature ivory color and velvety body, no cream overload needed.
- Mild but deeply flavored — white pepper and green cardamom keep it gentle; even kids and spice-sensitive eaters love it.
- Kolkata’s classic biryani pairing — in Kolkata, rezala chicken curry is the traditional side served with biryani, and this recipe is built for exactly that combo.
- One-pot royal cooking — everything simmers in a single pot; the kewra water and saffron finish makes it smell like a wedding feast.
Chicken Rezala Ingredients
For the Chicken Marinade
- 1 cup plain whole-milk yogurt, whisked smooth
- 2 tablespoons ginger garlic paste
- 1 teaspoon white pepper powder
- 1 teaspoon lemon juice
- 1 1/2 teaspoons salt
For the White Cashew-Poppy Gravy
- 1/4 cup raw cashews
- 2 tablespoons white poppy seeds (khus khus / posto)
- 3-4 green chilies
- 3 tablespoons ghee, plus 1 tablespoon oil (to stop the ghee burning)
- 4 green cardamom pods, lightly crushed
- 2 black cardamom pods
- 4 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- 1 small blade of mace (javitri)
- 2 medium onions, very thinly sliced
- 1 1/2 cups hot water, plus more as needed
- Salt to taste
For Finishing
- 1 teaspoon kewra water
- A generous pinch of saffron threads, soaked in 2 tablespoons warm milk for 10 minutes
- 2 tablespoons fresh cream (optional, for extra richness)
- 1 tablespoon ghee
- 1/4 teaspoon grated nutmeg
- Crispy fried onions, for garnish (optional)
How to Make Chicken Rezala
Step 1: Soak and Grind the White Paste
Add the cashews and poppy seeds to a small bowl, cover with warm water, and soak for 30 minutes (this softens them so the paste grinds perfectly smooth). Drain and grind with the green chilies and 2-3 tablespoons of fresh water into a very fine, silky paste. If your blender leaves any graininess, pass the paste through a fine-mesh sieve — a truly smooth chicken rezala cashew gravy is what separates a good rezala from a great one.
Step 2: Marinate the Chicken
In a large bowl, whisk together the yogurt, ginger garlic paste, white pepper powder, lemon juice, and salt. Add the chicken pieces and turn until every piece is coated. Cover and refrigerate for at least 1 hour, or up to overnight — the yogurt tenderizes the chicken and the white pepper seasons it from within.
Step 3: Temper the Whole Spices in Ghee
Heat the ghee and oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the green and black cardamom, cloves, cinnamon, bay leaf, and mace. Sizzle for 30-45 seconds until fragrant — this blooming step is the backbone of any shahi chicken rezala.
Step 4: Soften the Onions (No Browning!)
Add the thinly sliced onions and cook on medium-low heat for 8-10 minutes, stirring often, until completely soft and translucent but NOT browned. This is the critical rule of white chicken rezala: any browning will darken the gravy. If the onions start catching color, lower the heat and add a splash of water.
Step 5: Cook the Chicken in Its Marinade
Raise the heat to medium-high and add the marinated chicken along with all the marinade. Cook for 8-10 minutes, turning the pieces, until the chicken is lightly seared and the yogurt has thickened and coats the meat. Keep stirring so the yogurt doesn’t split — steady medium heat is your friend here.
Step 6: Add the White Paste and Simmer
Stir in the ground cashew-poppy paste and cook for 3-4 minutes until the raw smell disappears and the gravy turns glossy. Pour in the hot water, season with salt, and bring to a gentle simmer. Cover and cook on low heat for 25-30 minutes, stirring occasionally, until the chicken is fall-off-the-bone tender (165°F / 74°C internal temperature) and the gravy has thickened to coat the back of a spoon. Take the pot off the heat, then stir in the kewra water, saffron milk, cream (if using), the final tablespoon of ghee, and the grated nutmeg. Rest 5 minutes, garnish with fried onions, and serve.
Tips for the Best Chicken Rezala
- White gravy stays white on purpose. Never brown the onions and use white pepper instead of black — both keep the curry its signature ivory color.
- Grind the paste silk-smooth. Poppy seeds can stay gritty if under-ground; soak them well and sieve the paste if needed. This is the texture secret of Bengali chicken rezala.
- Don’t let the yogurt split. Add the marinated chicken over steady medium heat and keep stirring for the first few minutes — curdled gravy can’t be fixed later.
- Kewra water goes in last, off the heat. Its floral aroma is volatile; stirring it into a boiling pot will cook it right off. One teaspoon is plenty — more can taste soapy.
- Bone-in chicken wins. Bones release gelatin into the gravy, making it richer and more unctuous — exactly how chicken rezala Kolkata style is traditionally made.
What to Serve with Chicken Rezala
In Kolkata, the answer is almost automatic: biryani. Chicken rezala as a biryani side is a legendary pairing — the mild, creamy gravy is the perfect foil to fragrant, spiced biryani rice, and Kolkata’s famous biryani houses have served them together for generations. Beyond biryani, rezala is wonderful with lachha paratha or rumali roti for scooping, warm naan, or simple steamed basmati rice if you want the gravy’s delicate flavor to shine. A few onion rings and lemon wedges on the side complete the plate.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days. Like most yogurt-based curries, the flavors meld and deepen overnight.
- Freezer: Freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop over low heat, stirring often and adding a splash of hot water if the gravy thickened. Never boil — high heat can split the yogurt-cashew gravy and dull the kewra aroma. Stir in a few drops of fresh kewra water after reheating to revive the fragrance.
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Chicken Rezala FAQs
What is chicken rezala, and what does “rezala” mean?
Chicken rezala (murgh rezala) is a creamy white Mughlai chicken curry from Bengal, made famous in Kolkata. The gravy is built on cashew paste, poppy seeds, and yogurt — no tomatoes — and finished with kewra water and saffron. The name comes from the Mughal-era cooking tradition of slow-simmered, delicately spiced “rezala” dishes.
Can I make chicken rezala without poppy seeds?
You can, though poppy seeds are traditional. Substitute an equal amount of melon seeds (char magaz / magajtari), which grind into a similarly smooth white paste — this is a common swap in regions where poppy seeds are hard to find. Extra cashews work in a pinch but give a slightly sweeter gravy.
Is chicken rezala spicy?
No — it’s one of the mildest curries in the Bengali repertoire. Heat comes only from white pepper and a few green chilies; there are no red chilies at all. It’s rich and aromatic rather than hot, which is why it’s a family favorite.
Can I use chicken breast instead of bone-in chicken?
Yes, but cut the pieces large and reduce the final simmer to about 18-20 minutes so they don’t dry out. Bone-in thighs and drumsticks are traditional and give a richer gravy, so they’re worth it if you can.
What is kewra water, and can I skip it?
Kewra water is a floral distillate from pandanus (screwpine) flowers — it’s the signature aroma of chicken rezala with kewra and many Kolkata Mughlai dishes. Find it at Indian or Middle Eastern grocery stores. If you can’t find it, use 1/2 teaspoon rose water instead, or skip it — the curry will still be delicious, just less authentically fragrant.
Chicken Rezala (Bengali Mughlai White Chicken Curry)
Ingredients
Equipment
Method
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- Soak and grind the white paste: Add the cashews and poppy seeds to a small bowl, cover with warm water, and soak for 30 minutes. Drain and grind with the green chilies and 2-3 tablespoons of fresh water into a very fine, silky paste. If your blender leaves any graininess, pass the paste through a fine-mesh sieve.
- Marinate the chicken: In a large bowl, whisk together the yogurt, ginger garlic paste, white pepper powder, lemon juice, and salt. Add the chicken pieces and turn until every piece is coated. Cover and refrigerate for at least 1 hour, or up to overnight.
- Temper the whole spices in ghee: Heat the ghee and oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the green and black cardamom, cloves, cinnamon, bay leaf, and mace. Sizzle for 30-45 seconds until fragrant.
- Soften the onions (no browning!): Add the thinly sliced onions and cook on medium-low heat for 8-10 minutes, stirring often, until completely soft and translucent but NOT browned. If the onions start catching color, lower the heat and add a splash of water.
- Cook the chicken in its marinade: Raise the heat to medium-high and add the marinated chicken along with all the marinade. Cook for 8-10 minutes, turning the pieces, until the chicken is lightly seared and the yogurt has thickened and coats the meat. Keep stirring so the yogurt doesn't split.
- Add the white paste and simmer: Stir in the ground cashew-poppy paste and cook for 3-4 minutes until the raw smell disappears and the gravy turns glossy. Pour in the hot water, season with salt, and bring to a gentle simmer. Cover and cook on low heat for 25-30 minutes, stirring occasionally, until the chicken is fall-off-the-bone tender and the gravy has thickened. Take the pot off the heat, then stir in the kewra water, saffron milk, cream (if using), the final tablespoon of ghee, and the grated nutmeg. Rest 5 minutes, garnish with fried onions, and serve.
