Murshidabad Chicken Rezala White Nawabi Curry

Method

1. 1

   Marinate chicken: Combine chicken with yogurt, ginger paste, garlic paste and salt. Marinate minimum 3 hours, preferably overnight.

2. 2

   Heat ghee: Heat 3 tbsp ghee in a heavy pot on medium. Ghee is essential — the pale colour of rezala depends on it.

3. 3

   Add whole spices: Add crushed cardamom, cloves, cinnamon and bay leaves. Sizzle 20 seconds.

4. 4

   Cook onion paste on low heat: Add the smooth onion paste. This is the critical technique — cook on medium-low heat stirring frequently for 12 to 15 minutes until the paste is cooked through and turns a very pale golden. Do not brown significantly — the pale colour is deliberate.

5. 5

   Add white pepper and warm spices: Add white pepper powder, mace and nutmeg. Stir on low heat 2 minutes.

6. 6

   Add the marinated chicken: Add chicken with all marinade. Cook on medium heat turning pieces for 8 minutes as the yogurt reduces.

7. 7

   Add dissolved khoya: Add the khoya dissolved in warm milk. Stir gently. The khoya enriches and thickens the white gravy.

8. 8

   Cook covered on lowest heat: Cover tightly. Cook on the absolute lowest heat for 35 to 40 minutes until chicken is completely tender. Check every 10 minutes — add 2 tbsp water if needed.

9. 9

   Add kewra and rose water: Add kewra water and rose water. Stir gently. Cook uncovered 3 minutes.

10. 10

    Serve: Serve with luchi or naan. The rezala should be pale, creamy and fragrant — not red or dark.

11. 11

    Note: Murshidabad Rezala is the white curry tradition specific to the former capital of the Bengal Nawabs — Murshidabad. While the Nawabi tradition of white curry (cooked without red chilli or turmeric) is shared with Lucknow and Hyderabad, the Murshidabad version uses khoya milk for creaminess and a more generous use of kewra water, reflecting the distinct court kitchen tradition that evolved at this court from the 18th century onwards.