Chicken Rezala Recipe – Poppy & Melon Seed Curry

Last Updated on 2 months by Neha Deshmukh

Chicken Rezala Recipe – Poppy & Melon Seed Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s a little bit different. Something beyond the usual butter chicken or rogan josh. Well, let me introduce you to Chicken Rezala – a creamy, subtly spiced curry from the Awadhi cuisine of India. It’s a dish that’s been passed down through generations, and honestly, it’s become a bit of a favourite in my kitchen too! I first made this for a family gathering, and it was a huge hit – everyone kept asking for the recipe!

Why You’ll Love This Recipe

This isn’t your everyday quick curry. It takes a little time and love, but trust me, the results are so worth it. The magic lies in the poppy seed (khus khus) and melon seed (char magaz) pastes, which create a wonderfully rich and unique flavour. It’s a comforting, flavourful dish that’s perfect for a special occasion or when you just want to treat yourself to something truly delicious.

Ingredients

Here’s what you’ll need to make this amazing Chicken Rezala:

• 750 gms Chicken, cut into pieces
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• ½ – ¾ cup Yogurt (I prefer whisked, but hung yogurt works beautifully too!)
• 1 tsp Turmeric powder
• 3 tsp Kashmiri red chilli powder
• 2 tsp Coriander powder
• ½ cup Poppy seeds (Khus Khus)
• 2 tbsp Melon seeds (Char Magaz)
• 2 Green chillies, slit
• 4 large Onions, sliced
• 4 tbsp Oil
• 1 tsp Sugar
• Salt to taste
• ½ – 1 tsp Garam masala

Ingredient Notes

Let’s talk ingredients for a sec, because a few of these are key to getting that authentic Rezala flavour!

• Poppy Seeds (Khus Khus) & Melon Seeds (Char Magaz): These are the stars of the show! Traditionally used in Awadhi cuisine, they add a beautiful nutty flavour and creamy texture. Melon seeds, also known as char magaz, have a slightly bitter taste that balances the richness.
• Kashmiri Chilli Powder: Don’t skip this! It gives the curry a gorgeous red colour and a mild heat. It’s perfect if you want flavour without too much spice.
• Yogurt: I usually use whisked yogurt for a lighter texture, but hung yogurt (strained to remove the whey) will give you an even richer, thicker gravy. Either works great!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the marinade. In a bowl, mix together the yogurt, ginger paste, garlic paste, turmeric powder, coriander powder, chilli powder, and salt.
2. Coat the chicken pieces with this lovely marinade, making sure everything is well covered. Then, pop it in the fridge for 2-3 hours. Bringing it to room temperature before cooking helps it cook evenly.
3. While the chicken marinates, let’s grind those seeds! Grind the poppy seeds and melon seeds separately into fine pastes using minimal water. You want a smooth paste, so be patient!
4. Heat the oil in a heavy-bottomed pot or Dutch oven. Add the sliced onions and green chillies and sauté until they turn golden brown and beautifully fragrant.
5. Now, add the marinated chicken pieces to the pot and sear them until they’re golden on all sides. This adds a lovely depth of flavour.
6. Pour the reserved marinade into the pot and stir well on high heat for a couple of minutes.
7. Add the sugar, poppy seed paste, and melon seed paste. Mix everything thoroughly. Add a splash of water only if needed to prevent sticking.
8. Cover the pot and simmer for 15-20 minutes, or until the chicken is tender and cooked through. Don’t forget to check and adjust the seasoning!
9. Boil off any excess water to get the gravy to your desired consistency. I like mine fairly thick and rich.
10. Finally, sprinkle in the garam masala and give it a good stir.

And that’s it! Your Chicken Rezala is ready to be devoured.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Grinding the Seeds: The key to a smooth Rezala is a smooth seed paste. Grind them slowly, adding just a tiny bit of water at a time.
• Gravy Consistency: If the gravy is too thick, add a little hot water. If it’s too thin, simmer uncovered for a few more minutes.
• Avoiding Sticking: Keep an eye on the pot while simmering and stir occasionally to prevent the gravy from sticking to the bottom.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Variation: Use plant-based yogurt and mock chicken. It won’t be exactly the same, but still incredibly delicious! My friend, who’s vegan, loves this version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level Adjustment: If you like things spicier, add a pinch of cayenne pepper or increase the amount of Kashmiri chilli powder.
• Festival Adaptations: This is a popular dish for special occasions like Eid or weddings. It’s always a crowd-pleaser!

Serving Suggestions

Chicken Rezala is best served hot with:

• Steamed Rice: A classic pairing! The rice soaks up all that delicious gravy.
• Paratha or Naan: Perfect for scooping up every last bit of curry.
• Accompaniments: A simple salad or raita (yogurt dip) adds a refreshing contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is Rezala and where does it originate from? Rezala is a rich, creamy curry originating from Awadh (now Uttar Pradesh) in India. It’s known for its use of poppy seeds and melon seeds.
• Can I use pre-ground poppy seed paste? While you can, the flavour won’t be as fresh or vibrant. Grinding your own is highly recommended.
• What are melon seeds (char magaz) and where can I find them? Melon seeds are small, black seeds with a slightly bitter taste. You can find them at Indian grocery stores or online.
• How can I adjust the thickness of the gravy? Add hot water to thin it out, or simmer uncovered to thicken it.
• Can this recipe be made in an Instant Pot? Yes! Sauté the onions and chicken as usual, then add the remaining ingredients and pressure cook for 8-10 minutes, followed by a natural pressure release.
• What type of chicken cut is best for Rezala? Bone-in chicken pieces, like thighs or drumsticks, work best as they stay tender during the long simmering time.