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Murgh Rezala


Murgh Rezala

Murgh Rezala



Recipe Servings


Recipe Cook Time


Murg Rezala is a chicken curry popular in Bengal. A dinner party piece of chicken in yoghurt, coconut, cream and cashew nut paste, finished with silver leaf. Goes best with roomali roti.


  • 1 kg boneless chicken cubes

    300 gm white onions

    20 gm ginger

    20 gm garlic

    12 green cardamoms

    5 gm white pepper powder

    20 gm desiccated coconut

    50 gm cashewnuts

    250 gm curd

    150 gm khoya

    250 gm ghee

    2 drops kewra jal

    2 drops mitha ittr

    2 silver leaves

    Salt to taste


Wash and clean chicken pieces. Blanch in a pan of boiling water, remove the scum, drain and keep aside.

Extract the juice of ginger and garlic and keep aside.

Grind separately onions, cashew nuts and coconut to a fine paste.

In a heavy bottomed pan place the chicken, pour enough water to cover, add salt, green cardamoms and bring to boil, then simmer.

When the chicken is half cooked, add the ground onions and the ginger-garlic juice. Cook until dry.

Then add ghee and the beaten curd, fry till the meat is dry.

Add the nut paste and coconut and fry for 2 to 3 minutes, taking care that the masala does not brown.

Then add white pepper and 1 cup of water, or enough for a thick gravy. Simmer for a while.

Remove from fire add kewra jal, mitha ittr and mashed khoya. Blend well.

Finally add the cream.

Serve hot garnished with silver leaf. 

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Key Ingredients: chicken, onion, ginger, garlic, green cardamom, white pepper, desiccated coconut, cashew nuts, yogurt, khoya, clarified butter, kewda, salt