Low Calorie Chicken Rezala | Healthy Chicken Korma Recipe

Learn how to make Bengali style Chicken Curry (White Gravy)

Chicken Rezala is an authentic bengali chicken curry cooked in flavorful Indian spices.

In this recipe, marinated chicken is slowly cooked in whole spices like cinnamon, bay leaf, clove, and cardamom.

To give it a nice creamy texture we have used melon and poppy seed paste which is a healthier alternative to calorie dense cashew paste.

To add to the richness of the dish we have added kewra water and saffron milk which imparts an exotic flavor.

This recipe is also known as chicken korma, white chicken curry, white gravy chicken, murgh rezala, Bangladeshi chicken recipe.

Serve it with brown rice and you will taste heaven 😇

Chicken is a lean meat with loads of protein which increases your metabolism, protects against cancer and improves bone health.

Make this recipe for your friends & family and delight them with this delicious chicken fry.

Try this authentic yummy recipe and let us know in the comments section below how you liked it.

500 grams chicken cut into pieces
1 tbsp ginger garlic paste
1 tbsp + 1 cup curd
2 tbsp ghee
1 bay leaf
3 cardamom
½ inch cinnamon
6 black peppercorn
4 clove
1-star anise
1 black cardamom
4 dried red chilli
1 cup onion paste
2 green chilies chopped
3 tbsp poppy and watermelon seeds paste (1 tbsp poppy seeds + 2 tbsp watermelon seeds)
1 onion rings
1 tsp salt
a drop of mitha attar
½ tsp kewra water
1 pinch saffron soaked in 2 tbsp warm milk

Marinate the chicken with ginger garlic paste, 1 tbsp curd and 1/2 tsp salt for an hour.
Heat ghee in a saucepan, add the whole masalas and allow to sizzle.
Add onion paste and saute till oil separates, then add green chilies.
Add the chicken and saute until it changes the color, around 10 mins.
Add poppy melon paste and curd and mix in thoroughly.
Cover with a lid and continue to cook for 10 minutes.
Add onion rings, 1/2 tsp salt and mix well, let the onions cook around 5 mins.
Add attar, kewra water and saffron, mix well and switch off the flame.
Serve hot.

Using onion paste instead of finely chopped onions gives a smooth texture to the dish

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One comment

  • You guys are doing a fabulous job…..binge watching a lot of ur recipes….keep up the good work….best part is the nutritional information about every dish….loads of love and all the very best

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