Chicken Rezala With Naan Recipe

About this recipe

Chicken Rezala is a traditional Bengali dish known for its mild, aromatic, and creamy curry made with yogurt, cashews, and fragrant spices. Paired with soft, buttery naan, it’s a perfect dinner option for families seeking a taste of authentic Indian cuisine.

Ingredients

• 500 g Chicken Whole
• 100 g Cashew Regular
• 200 ml Ghee
• - Dry Red Chillies
• 500 g Onion
• 200 g Dahi
• 200G Adrak Lasun Paste (200g)
• 20 g Turmeric Powder
• 50 g Cloves
• 20 g Cinnamon
• 500 g Sugar
• 100 g Salt
• 500 g Refined Flour
• 100 g Tej Patta

Instructions

1. 1. Prepare the marinade by mixing the chicken pieces with yogurt, ginger-garlic paste, salt, and a pinch of turmeric. Let it marinate for 30 minutes.
2. 2. Soak cashews in warm water for 10 minutes, then grind them into a smooth paste.
3. 3. Heat ghee in a large pan. Add bay leaves, green cardamom, cloves, cinnamon stick, and dry red chilies. Sauté until fragrant, about 2 minutes.
4. 4. Add the sliced onions and sauté until golden brown, about 8 minutes.
5. 5. Add the marinated chicken to the pan and cook on medium heat until the chicken is lightly browned, about 10 minutes.
6. 6. Stir in the cashew paste and cook for 2 minutes. Then, add sugar, salt, and a little water to achieve the desired consistency. Simmer for 12 minutes until the chicken is tender and the flavors are well combined.
7. 7. Add a few drops of kewra water and mix well. Turn off the heat and cover the pan for 2 minutes to let the aroma infuse.
8. 8. For the naan, mix all-purpose flour, sugar, salt, baking powder, and yogurt in a bowl. Gradually add water to form a soft dough. Cover and let it rest for 15 minutes.
9. 9. Divide the dough into small balls. Roll out each ball into an oval shape. Heat a tawa or skillet and cook the naan on medium heat until golden brown spots appear, about 2 minutes on each side.
10. 10. Brush the hot naan with butter and serve alongside the Chicken Rezala for a complete, authentic meal.