Mains
Morog Rezala
Ingredients
- - 1 kg chicken, bone-in, cut into pieces
- - 200 g (3/4 cup) plain yogurt
- - 2 tbsp ginger-garlic paste
- - 3 tbsp ghee
- - 2 onions, finely sliced
- - 4 green cardamom pods
- - 2 cinnamon sticks (5 cm / 2 in each)
- - 4 cloves
- - 10 cashew nuts, soaked and blended into paste
- - 2 tbsp poppy seed paste
- - 4 green chillies, slit
- - 60 ml (1/4 cup) single cream
- - 1/2 tsp ground white pepper
- - Salt, to taste
Method
- Marinate the chicken with the yogurt and ginger-garlic paste for at least 1 hour in the refrigerator.
- Heat the ghee in a heavy pot and fry the onions until soft and pale golden, being careful not to brown them too far.
- Add the cardamom, cinnamon and cloves, frying for 30 seconds until fragrant.
- Add the marinated chicken and cook over medium heat for 8-10 minutes, stirring, until lightly seared.
- Stir in the cashew paste and poppy seed paste, cooking for 2-3 minutes.
- Add a splash of water, cover and simmer on low heat for 20-25 minutes until the chicken is tender.
- Stir in the green chillies, cream and white pepper, and simmer uncovered for 5 more minutes to thicken slightly.
- Season with salt and serve hot with polao or plain rice.
Introduction: Morog rezala is a mild, creamy chicken curry with roots in the Mughlai kitchens of old Dhaka, known for its pale golden colour and gentle use of yogurt, cream and whole spices rather than heavy chilli.
Cultural Background: Morog rezala is a mild, creamy chicken curry with roots in the Mughlai kitchens of old Dhaka, known for its pale golden colour and gentle use of yogurt, cream and whole spices rather than heavy chilli. It is a common centrepiece at Bangladeshi weddings and formal gatherings.
Tips: Keep the onions pale rather than deeply browned to preserve the dish’s signature light colour.
Variations: Mutton can replace chicken for a richer version, extending the cooking time accordingly.
Vegetarian/Vegan: Not vegetarian; a paneer rezala using the same sauce base is a popular vegetarian adaptation.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream sauce from separating.
Nutrition: Per serving (approx.): 420 kcal, 28 g protein, 30 g fat, 9 g carbohydrates, 1 g fibre
FAQs:
Q: – Can I make this less rich?
A: Reduce the cream and cashew paste slightly, though this will change the traditional texture.
Q: – Is rezala very spicy?
A: No, it is intentionally mild, relying on aromatics rather than heat.