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Chicken Rezala Recipe Bengali Style | How To Make Murg Rezala

The Bengali-style Chicken Rezala is an amazingly lavish Mughlai dish that has the touch of Bengal. It has many versions and all are equally delicious.

Rezala is a traditional recipe that has been adored by almost all for a long time. The creaminess of this dish has no bounds and the chicken literally falls off the bone. The aromatic spices and the robust flavor profile make it exquisite.


Just like all the other dishes, this one also has a certain essence to it. To explore that, make it at home and relish every bite of the chunky meat together with the white molten goodness.

Let us look through the list of ingredients needed and the procedure to make it.

Chicken Rezala Recipe (Bengali Style)

Madhushree Dutta
Tasty Bengali style Chicken Rezala recipe. Simple ingredients & instructions on how to make delicious Kolkata style Chicken Rezala easily at home.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Bengali, Indian
Servings 4 servings



For Boiling the Chicken

  • 4 Chicken pieces drumsticks with the thighs or breast piece with the wings
  • 1 2- inch Ginger
  • 1 Onion small to medium
  • 3 Cloves
  • 3 Green Cardamom
  • 3 Bay Leaves
  • 1 2- inch Cinnamon stick
  • 10-15 Black Peppercorns
  • Salt to taste
  • ½ l Water

For the Gravy

  • 2 White Onion large
  • tsp Ginger paste
  • Garlic paste
  • 6-8 Green Chilis or according to heat tolerance
  • 3 Dried Red Chilis
  • ½ tsp White Peppercorns
  • tsp poppy seeds
  • 6-8 Cashew nuts
  • 2 pinch full Mace
  • 1 Mace
  • tbsp Dried Coconut
  • 8-10 Makhana
  • 2 Cardamom
  • 8-10 Black Peppercorns
  • ¾ cup Sour Curd or Yogurt
  • 4 tbsp Milk
  • ½ tsp Cornstarch
  • ¼ tsp Kewra water
  • 1 small drop Mitha Attar
  • Salt to taste
  • Sugar to taste
  • 1 tsp Ghee
  • Vegetable Oil
  • Dried Rose Petals Optional


Prepare the Chicken

  • First, clean and wash the chicken pieces.
  • Next, take a boiling pot and set the chicken for boiling.
  • In the pot add water, salt to taste, ginger (slice it into a few pieces), onion (cut it into half), cloves, green cardamom, bay leaves, cinnamon stick (break it from the middle), and black peppercorns.
  • Boil all these for about 15 minutes. Keep the flame on medium.
  • After 15 minutes, strain the stalk and keep the chicken pieces aside.

Prepare the ingredients

  • Before starting to make the rezala, lightly roast the white peppercorns.
  • Keep it and let it cool down. Then grind them into fine powder and mix the powder with the mace powder.
  • Next, lightly roast the cashews, poppy seeds, and the dried coconut (peel off the black part if not peeled) separately.
  • Let them cool down and grind them into a fine powder. Keep them aside.
  • Now, roughly chop the ginger and garlic and blend using a blender with some water.
  • After blending, strain the juice out using a muslin cloth (or tea strainer if muslin cloth is not available).
  • Next, blend the white onion into a fine paste.
  • Keep them aside.

Prepare the gravy

  • Now, take a kadhai or a pan and add some vegetable oil along with some ghee.
  • Let them heat until they smoke a little. Keep the flame on medium.
  • Next, add the dry red chilis. Fry them for about a minute and keep them aside.
  • To the same kadhai add the makhanas. Fry them as well until crispy and keep them aside.
  • In the oil, add the whole mace, green Cardamoms, and black peppercorns.
  • Stir them until fragrant.
  • Next, add the fine paste of the white onions.
  • Keep the flame on low and fry them for about 8-10 minutes.
  • To this, add the Ginger Garlic juice.
  • Combine and fry everything for 3-5 minutes or until the raw smell is gone.
  • Next, sift the coriander powder and then add it to the masala together with the mace and peppercorn powder.
  • Mix everything again and stir consistently from all sides. Fry the masala for 3-4 minutes.
  • In a bowl take the sour card or yogurt and corn starch. Whisk them until creamy and smooth, without any lumps.
  • Add this to the kadhai and stir continuously and vigorously. This will prevent the curd from splitting.
  • Do this for about 3-5 minutes or until the sour curd is cooked. The oil will be separated from the masala.

Add the chicken pieces

  • Now, add the chicken pieces, the strained stock, salt to taste, and sugar to taste (this is to balance the salt).
  • Combine all the ingredients nicely and gently and let them cook for 25-30 minutes.
  • When the consistency becomes semi-thick, give a taste test. Add if anything is needed.
  • Stir well.

Prepare chicken rezala

  • Blend the green chilis and then mix it with a bit of milk.
  • Now, after mixing, strain it into the rest of the milk.
  • To this milk and green chili mix, add the Mitha attar and the kewra water. Mix nicely.
  • Now, turn off the flame and add the aromatic mix.
  • Stir gently and transfer the Rezala into a bowl.


  • Garnish it with the already-fried dried red chilis, makhana, and dried rose petals (if using).
Keyword Chicken Recipes, Non Veg Recipes, Recipes for Dinner, Recipes for Lunch


And that is it! The delectable Bengali-style Chicken Rezala is ready to be devoured.

Serve it with steamed rice, Biryani, or any bread of choice. A freshly cut salad is a must. This cleanses the palate and cuts off the oiliness of the food.

You can make it during an occasion at home and share it with all your people. They will be satisfied and pleased at the same time.

Happy Cooking!

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