Calcutta Chicken Rezala—just like Mughlai restaurants

This is not a homestyle Calcutta rezala recipe. This is a no-holds-barred recipe—be it in the amount of oil or ghee, or the number of steps required. Our only goal was to make it as close to the restaurant-style rezala as possible.

We have been looking for a reliable rezala recipe for a long time. All the recipes we tried from the internet or books produced a rezala that tasted delicious, no doubt, but they were not close to the rezala that is served in Mughlai restaurants in Calcutta. That style of rezala is watery thin, yet rich, flavourful, pearl-white rezala with good centimetre of oil floating on the top—the kind served in Mughlai restaurants in Calcutta, such as Sabir, Aminia, Shiraz, Royal, Arsalan and the likes.

So, just like the kochuri alur torkari recipe from 2018, for those of you that remember, we went about reverse-engineering the rezala recipe.

The first step was to taste rezalas from all of our favourites. We tasted them side by side. Then sometime last year we came across this video by Mr. Nadim Amin, one of the owners of Aminia—sadly he passed away a few years ago, but you should definitely check out his channel. His video acted as the starting point for us. We cooked many, many batches, varying spices, cooking methods, using boiled onion vs raw, with and without poppy seeds, cashew, dry coconut—for several weeks all we were eating was rezala—until we arrived at this recipe which I think we are happy with. If you try it out, do tag us on Instagram.

Rezala video by Mr Nadim Amin: https://youtu.be/-mnN6Q5gxug
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