Light Chicken Rezala

Rezala is a traditional dish which originated in Bengal and highly influenced by Mughlai cuisine.  Generally it’s a  rich and creamy classic meat-based dish which has a distinct aroma.This Rezala recipe is the modified version of traditional Mutton Rezala.It’s really light and much more healthier than the usual one.


My Dad is a heart patient so he should avoid red meat.He had a heart attack last year.So He is having a lot of other restriction too. The horrifying incident  changed the pattern of our lives completely. My mom modified her recipes and changed her cooking pattern.Even I started thinking differently and decided to opt out healthy recipe.Now I am much more concerned about what I am cooking or how much oil I am using.We can’t stop eating but we can definitely modify the recipes.


This Chicken Rezala recipe is slightly different from original recipe because I followed my Mom’s instructions and based on my Mom’s version I made it. However I did not add the poppy seeds and cashew paste because as I said earlier that it’s my Mom’s version so it’s bit different from the original recipe.and It’s quite light and easy to digest but yet rich in flavor.
The gravy is white in colour and it’s made with onion paste and flavored with subtle spices.The dish is spiced with whole spices like Bay leaf ,cardamom, cinnamon,black pepper corns ,cloves,dry red chili and  apart from that jayphal – javitri (nutmeg – mace) powder is also used to add some extra flavor. The fat used in the dish is ghee(clarified butter) but I have used only 2tsp of ghee rest I cooked in olive oil.So if you are looking for something light yet delicious chicken recipe then this one is just perfect  for you.
So lets jump to the recipe…



For Marinade:
1/2 kg chicken
1 cup yogurt
1/4 cup onion paste
1 teaspoon grated ginger
1 tablespoon minced garlic
1teaspoon black pepper powder(freshly grinned)
salt to taste
For Tempering Oil:
2 bay leaves – optional
3-4 dry red chilies
1 teaspoon black peppercorn
1 of 2″ cinnamon stick
2-3 cloves
2-3 green cardamom
2 teaspoon ghee
For Gravy:
2 tablespoons onion paste
1/2 teaspoon crushed mace
1 tablespoon sugar
salt to taste
2 tablespoons ghee
Wash the chicken and Drain the excess water.

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Marinate chicken with curd, onion paste and ginger garlic paste,salt and refrigerate at least for 1-2 hour.If possible marinate overnight.

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Heat oil in a pan, add red chilli,bay leaf along with black pepper corn,clove,cinnamon,cardamon and then add the onion paste.Saute till little the until the onion changes it’s colour to golden brown and now add the yogurt marinated chicken.

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Mix all the ingredients and cook 3-4 minutes in high flame.Then cover it with lid and cook in  medium flame till the chicken is done.
Check in-between. If needed you can add little water.

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 Lastly add nutmeg powder and crushed mace.
You can use mace powder too.
Take another pan and add 2 teaspoon of ghee.Add one red chill and black peppercorns and When it starts splatter just pour this into the chicken.


Serve hot with roti,Naan or Fried rice or plain rice.


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