Chicken cooked in a delicious onion/cashew nut/poppy seeds/yogurt gravy; finger licking delish…
Chicken Rezala is a popular Bengali dish that is similar to chicken korma. If you have poppy seeds, cashew nuts, onions, and yogurt; making this dish is a breeze. After sauteing the onion/poppy seed/cashew nut paste, chicken is cooked in the Instant pot for 8 minutes. This is an absolutely delicious chicken dish that can be served with Bhatura, naan, chapati, etc.
Bhatura Recipe
Poori – Fried Wheat Bread
Cooking Video
Instant Pot 20 Minute Easy Chicken Rezala- Bengali Style Chicken Rezala
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For grinding
- Onions- 2, medium sized
- Garlic, cloves- 2
- Ginger- 2 inch slice
- Water- 2 to 3 tbsp
For grinding
- Poppy seeds- 1½ tbsp
- Cashew nuts- 10
- Water- 2 tbsp
For Marinating Chicken
- Chicken, bone-in pieces or chicken legs- 10
- White pepper powder- ½ tsp
- Onion/garlic/ginger paste- half of the ground paste
- Yogurt- ½ cup
- Salt- 1½ tsp
For cooking
- Ghee or Butter- 2 tbsp
- Whole cardamom- 2
- Whole cloves- 2
- Whole cinnamon- 2 inch slice
- Dried bay leaves- 2
- Onion-garlic-ginger paste
- Yogurt- ½ cup
- White pepper powder- ½ to 1 tsp
- Salt- ½ to 1 tsp
- Garam masala-1 tsp
- Saffron- 2 pinches soaked in 1 tbsp water
For seasoning
- Ghee- 2 tbsp
- Dried red chilies- 2
- Onion, sliced- 1, small sized
Instructions
- Firstly, grind onions/garlic & ginger along with 2 to 3 tbsp water to a smooth paste.
- In a bowl, soak poppy seeds, cashew nuts and 2 tbsp water for 10 minutes. After that, grind to a smooth paste. Keep aside.
- Into a bowl, combine chicken along with half of the ground onion/garlic/ginger paste, white pepper powder, yogurt and salt. Let marinate for 30 minutes or an hour.
- Turn on the Instant Pot.
- Select Saute setting, normal temperature. Let display turn Hot.
- Add ghee or butter.
- Add whole cardamom, cloves, cinnamon and dried bay leaves. Saute for a minute.
- Add the remaning onion-garlic-ginger paste; saute for 2 minutes.
- Add the ground poppy seed-cashew nut paste; saute for 2 minutes.
- Add ½ cup yogurt, combine well.
- Add the marinated chicken.
- Combine well, cook for a minute.
- Add ¼ cup water.
- Add ½ tsp white pepper powder, combine well.
- Close the pot with the lid.
- Cancel saute setting and select pressure cook setting.
- Set time to 8 minutes at high pressure.
- After 8 minutes pressure cooking, do a quick pressure release.
- Open the lid.
- There will be enough liquid in the pot, to thicken the gravy select saute setting at normal temperature.
- Add garam masala, combine well.
- Add saffron that has been soaked in 1 tbsp water for 5 minutes.
- Give a taste, add more salt and white pepper powder if required.
- Cook for 2 to 3 minutes till the gravy thickens.
- Turn off the Instant pot and keep the pot covered.
- Place a frying pan over medium heat, add ghee.
- Add dried red chilies and sliced onions; saute till onions turn golden brown.
- Pour this over the cooked chicken rezala.
- Keep covered for sometime.
- This can be served along with bhatura, poori, naan, paratha, chapathi, etc.
Notes
If you don't have an Instant Pot, cook the chicken in a saucepan over stove top.
