Chicken Rezala: Recipe


When I say ‘Chicken Rezala’, I mean an easy, homemade and healthy version of this well-known preparation that you love to relish at your favourite eatery. I learnt this recipe from my mother. And trust me, I love this version of chicken rezala better than the ‘restaurant version’. This deliciously cooked chicken has such a wonderful aroma! Wish to know my (or let’s say, my mom’s) recipe? Keep reading!




PREPARATION TIME: 1 hour (including marinating)

COOKING TIME: 40 minutes


  • Chicken: 500 g
  • Curd: 5-6 tablespoons
  • Onions: 4
  • Garlic: 13-14 cloves
  • Ginger: 1 inch piece
  • Dry red chilli: 1
  • Bay leaves: 2
  • Black pepper: 1 teaspoon
  • Cinnamon stick: 1-2
  • Green cardamoms: 3-4
  • Cloves: 6-7
  • Salt to taste
  • Sugar: 1 teaspoon
  • Rose water: 1 ½ tablespoon
  • Kewra water: 1 ½ tablespoon
  • Cooking oil: 2 tablespoons
  • Drinking water: 300 ml



  • Clean the chicken pieces thoroughly. Put the peeled onions, garlic cloves and ginger in a blender and make a paste. Now, place the chicken pieces in a bowl and add the paste. Add curd and mix well. Marinade for at least 45 minutes.


  • Heat oil in a kadhai and add the dry red chilli, bay leaves, cinnamon stick and black pepper. Now, cover the kadhai properly with a lid, keep heating for a minute and turn off the flame as soon as the peppers start to split with a crackling sound.


  • Wait for 2-3 minutes and then, remove the lid and again light the flame. The whole spices impart a pungent yet pleasant aroma to the oil. Now, add the cardamoms and cloves too.


  • Pour the chicken marinade into the oil and cook for 10 minutes over medium flame.


  • Add drinking water, salt and sugar. Add rosewater and kewra water. Stir well.


  • Cover and cook for about 20-25 minutes. Once the oil starts separating, take the cue that it’s almost cooked.


  • Serve it hot with naan, roti or biryani.






  • The texture of the gravy of chicken rezala is almost like soup. If you want it thick, add more onions and less water.
  • The chicken can be marinated for 6-7 hours (under refrigeration) if time permits. The taste tends to get even better.
  • I do not like to heap the recipe with added burdens of calories and fats. That is why, I refrain from adding cream. You may add two tablespoons of thick cream towards the end of the cooking session, during the last five minutes, to make it taste better.
  • You may also add a few strands of saffron for extra favour.


Isn’t it easy to cook chicken rezala at home? Try this amazing recipe and share your feedback!

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5 Responses

  1. Divya Thapa says:

    I’m going to prepare this v soon. 🙂 Nice post!

  2. sushmita mazumdar says:

    Oh man.. U made it so easy .. I will def gonna try it .. quick and easy..

    Thanks for sharing 🙂

  1. May 25, 2016

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