

Chicken Rezala – Mughlai Delicacies

Every thing about chicken rezala, chicken rezala recipe, bengali chicken rezala recip. :

For some unknown reason, rezala hasn't stepped out of Bengal. Chicken rezala is very popular and authentic Mughlai dish of either Turkish or Persian culinary origin. The influx of different and varied cultures has influenced much of Bengal’s cooking. The last Nawab of Awadh, Wajid Ali, when he exiled to Calcutta, bought along with him his trusted "bawarchis". Some believe that Wajid Ali's cooks bought the "rezala" with them. It was cooked on slow coal fires and served with biryani to the royal household. I can only imagine how much it must have been appreciated! “The chunks of chicken in a rich and aromatic white based gravy” is mostly served in restaurants. The white gravy is made with curd, cashew nut and poppy seeds paste, flavored with subtle spices which are not commonly used in normal dishes. Variety of attars (essence) such as kewra water, meetha attar and rose water are used, which ultimately make this dish, “Chicken rezala” very royal. Rezala has a very unique flavor for which it is so distinctive from other Mughlai dishes. The secret behind a successful Rezala is the use of homemade sweet yogurt that nicely compliments the dish giving a prefect sweet taste. But if sweet yogurt is not available, you could add little sugar and regular yogurt. Chicken rezala curry goes well with rice or biryani. The Rezala is a thin or medium thick gravy. It doesn't score too high on looks but don't be fooled, it carries a punch way beyond expectation. Though Rezala is synonymous with mutton, some can also prepare it with chicken, mushroom, paneer, fish egg or prawn.

Mughlai cuisine is one that has stood the test of time. Brought to our country by the Mughals, it continues to be a favorite, especially on special occasions that call for rich food. It is famous for the exotic use of spices, dried fruits, saffron, ghee and nuts, authentic Mughal cuisine is very rich and heavy. However, nowadays there are lighter variants being made by replacing some ingredients and cooking methods with low-fat alternatives. The Mughals did everything in style and splendor. Since they ate very rich food they reduced the number of intake during the day. That is the reason for Mughlai recipes being rich in fat, carbohydrates and proteins. The native tongue of the Mughals were Turkic languages and the official adopted language of the Mughal Empire was Persian, so many Mughlai Indian dishes were named in the Turkic and Persian languages. Introducing you to the Mughal cuisine, including a whole range of traditional favorites spanning all courses of a meal. You will find that there is a very large variety of Mughlai dishes, ranging from mild and creamy to extremely spicy ones.  Dishes include various Kebabs, Kofta (meatballs), Nihari, Pulao (rice in a broth) and Biryani (a mixed rice dish). Paneer (Indian cheese) is used for preparing vegetarian dishes to suit vegetarian dietary requirements. Take your pick from the innumerable choices like Afghani Paneer, Mughlai Aloo Lajawab, Badami Kewra Sevaiyan, Baingan Musasalam, Kabuli Chana Kofta Biryani, Alu Mughalai, Mughlai Vegetable Pulao With Fried Bread, Vegetable Shami Kabab, Nargisi Kofta, Roomali Roti, Mutton Masala Hyderabadi Style, Green Pepper Muglai, Pepper Chicken Biryani Recipe, Mogalai Style Chicken Curry, Mughlai Chicken Curry, Green Pepper Mughlai, Chicken Rezala – Mughlai Delicacies, Sufyani Murg Dahi Aloo, Haleem E Khas One Pot Haleem, Mughlai Chicken Curry, Seekh Kabab, Chicken Shorba, Alamgiri Murg, Dal Mughlai-owlet Special Signature Style, Haleem , Shahi Tukra , Sheer korma, Falooda, Kesari Firni. From koftas and kebabs to biryani and Shahi Tukda, you will find most popular dishes.


Preparation Tips:

  • If sweet curd is not available, you could add little sugar and regular curd to avoid missing Mughlai taste.

Health Tips:

  • Some people, who cannot consume milk because they arelactose intolerant, can safely consume curd. It converts the lactose present in milk to lactic acid, making it easier to digest. Also, you do not lose out on the nutritional boost that milk provides.
  • Whenever nutritionists make a diet plan, the first thing they include is curd. The calcium present in it prevents your body from pumping more cortisol.

Royalty in dish and Loyalty in taste!!

Enjoy watching the making of Chicken Rezala at:
