Chicken Rezala with Saffron

Chicken Rezala with Saffron

Perfect for entertaining, this chicken dish was marinated and simmered in the same skillet. The only bit of work was blending the paste comprising Greek yogurt, almond slivers, deep-fried onions and raisins.

Everything was combined in the skillet and left at room temperature to marinate for 2-3 hours, then slowly simmered over medium heat for 25-30 minutes until oil floated to the surface. It's the creamiest, most succulent chicken preparation that I have had in a long time. I have Mum to thank for introducing me to this dish.

Chicken Rezala - Boneless Chicken in Yogurt Sauce

Chicken Rezala

Mum made her rezala with bone-in, golden browned chicken which I've replaced with boneless, skinless chicken thighs to cater to the taste of people in my household. There are umpteen different recipes on the internet for this dish, some more complicated than others. I'm all for easy cooking, so please excuse me if you don't consider this the authentic way to make rezala.

In keeping with the white and creamy appearance of the gravy, the chicken pieces are not browned and white pepper powder adds a tinge of spiciness without darkening the look. If you prefer to use bone-in chicken, double the amount of chicken and increase the cooking time.

Chicken Rezala

Chicken Rezala

Mum's Rezala was always delectable. She made it with bone-in chicken pieces that were fried until golden brown and then marinated in whipped yogurt. Her chicken rezala was succulent and delicious! 

Mine is a lazy (wo)man's shortcut that still tastes very good. It involves massaging the yogurt marinade into the chicken and setting it aside for at least 30 minutes at room temperature. I prefer using Greek yogurt so that there is less chance that it will curdle during the cooking process. Adding a teaspoonful of cornstarch to the yogurt will thicken the gravy as the chicken simmers. Greek yogurt should be brought to room temperature before marinating.

A surprising twist to the traditional razaila recipe is to add ground white pepper. It adds a spicy heat and the white pepper keeps the gravy light-coloured and creamy.

Chicken Rezala with Mint

Chicken Rezala with Mint

Legend has it that Chicken Rezala was born in Kolkata (formerly known as Calcutta) by bawarchis (cooks) in the kitchen of the Nawab of Lucknow. It is an elaborate preparation involving the paste of poppy seeds & nuts, yogurt & ghee, among other ingredients.

Here is a simplified version of the same, taken up a notch with the addition of mint chutney, that is light, delicious and perfect for lunch with loochis (puffed bread) or hot Basmati rice. If mint chutney is not available, make your own by blending a bunch of mint leaves with cilantro stems, lime juice, salt to taste and a smidgen of sugar. This chutney goes well with Indian appetizers such as samosas or pakoras.