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FEATURED RECIPE

Chandni Chowk Murgh Rezala

Stewed Chicken in a Delicately Spiced Gravy. Rezala is unique in that the meat is not fried in the spices, rather it is stewed in its own marinade. A slow cooking method is used to gradually infuse the meat with an array of delicate spices. The focus of this dish is the gravy, and you must have enough at the end. A rich paratha dipped in the gravy is a decadent experience.

History of the Culinary Jewel

1717 is an important year in Bengali cuisine, that year Murshid Quli Jafar Khan became the first Mughal Nawab of Bengal and moved the capital from Dhaka to Murshidabad. This led to the birth of Bengali Mughlai cuisine, which later evolved into one of the great cuisines of India. Classical Bengali ingredients, like poppy seeds, were used to create delicate recipes that were quite different from traditional highly spiced Mughal recipes. This culinary evolution continued through British rule and reached its pinnacle with the arrival of Nawab Wajid Ali Shah in 1856. The trilogy of Bengali style Awadhi cuisine is Mutton Rezala, Kolkata Biryani and Chicken Chaap.

Rezala is a complex culinary recipe that is uniquely Bengali. Tarana Husain Khan traces the history of this Bengali Muslim culinary jewel, and notes that it was born from cooks who added an Islamic touch to Bengali cuisine. Rezala emerged from the confluence of recipes in the kitchens of Wajid Ali and then spread across the city through the culinary diaspora that followed his death. A legendary version of Rezala is served by Sabir restaurant in the Chandni Chowk area. Their velvety curry is somewhat paler than this recipe, but it is a perfect harmony of flavors and aromas.

Photo: Katra Masjid, Murshidabad – Caravanserai and Mosque, Tomb of Nawab Murshid Quli Khan, built in 1725.

Ingredients

2 ½ pounds chicken thighs • 1 large-size white onion • 6 garlic cloves • 3 inches of ginger root • 2 inches of cinnamon stick • 1 cup of whisked yogurt • 2 tablespoons poppy seeds • 3 to 4 cashews • 1 tablespoon clove powder • 2 tablespoons coriander powder • 4 dried red chilies • 1 teaspoon peppercorns • 8 whole allspice berries • 6 cloves • 3 bay leaves • 6 green cardamoms • 1 star anise • 1 shell of mace (javitri) • ½ teaspoon nutmeg • 1 teaspoon of garam masala • 1 cup chicken broth • ¼ cup of warm milk • 6 to 8 strands of saffron • 1 teaspoon of kewra water • 8-10 foxnuts (makhana) • mustard oil • ghee • salt • sugar

Recipes Steps

  • Prepare the Chicken – This dish is best prepared with double cut bone-in thighs or chicken legs. This recipe is for 2 ½ pounds or 1 kilo (6 to 8 thighs) of chicken.
  • Prepare the Marinade – Blend together the following items into a smooth paste: (i) One large sized white onion chopped (ii) Six cloves of garlic (iii) Three-Inch of ginger root diced (iv) Two-inch of cinnamon stick and (v) Half-cup of water. Prepare a cup of whisked yogurt, then add the blended paste to the yogurt and mix well.
  • Prepare the Poppy Seed & Cashew Paste – To a blender add (i) Two tablespoons of poppy seeds (posto) and (ii) 3 to 4 cashews. First, dry blend them to a powder, then add one-third cup of water, and finally blend to a paste.
  • Marinade the Chicken – Add the following items to the cut chicken thighs (i) The spiced yogurt marinade, (ii) Three tablespoons of mustard oil (iii) One tablespoon of clove powder (iv) Two tablespoons of coriander powder (v) Four whole red chilies and (vi) One tablespoon of salt. Mix well and then let the chicken rest for at least two hours, preferably overnight.
  • Stew the Chicken – Add four tablespoons of ghee to a wok style pan and set to medium heat. When the ghee is hot add (i) One teaspoon of whole black peppercorns, (ii) 8 whole allspice, (iii) Six green cardamoms, (iv) One star anise broken into pieces, (v) six cloves, and (vi) One mace (javitri) shell finely crushed. Fry for a couple of minutes then pour the marinaded chicken. Cover and cook for about 30 to 40 minutes. The oil should be floating on top towards the end. Mix frequently.
  • Add the Halfway Ingredients – About 15 minutes into cooking the chicken add the following items (i) Half a teaspoon of freshly grated nutmeg (jaiphul), (ii) One teaspoon of garam masala, (iii) Three bay leaves, (iv) Blended poppyseed and cashew paste, (v) One teaspoon of sugar, and (vi) Salt to taste. Add the chicken broth, reduce as needed to get the desired thickness of the gravy.
  • Add the Final Ingredients – Once the chicken is done switch off the heat. To ¼ cup of warm milk add several strands of saffron and soak for 3 to 5 minutes. Add the milk plus one teaspoon of kewra water to the dish and stir well. Add a half-cup of water if you like the dish to have more gravy.
  • Roasted Makhana or Foxnuts (Optional) – In a small pan, roast the makhana till they are crisp and light brown.
  • Plating – Serve in a shallow bowl. Place the gravy such that the pieces show. Garnish with a few dried red chilies and the fried makhana.

Wine Pairing

  • Brunello di Montalcino, Tuscany, Italy. The pride of Tuscany, this is a sophisticated and expressive wine with hints of cherry and chocolate. It is a matchmaking winner for the delicate Rezala.