Chicken Rezala

Chicken rezala. A mughlai dish which is very famous in Bengal. Chicken rezala is a yogurt based fragrant rich creamy curry. Yogurt, whole spices and Kewra water made the dish aromatic and delicious.

First time I tasted famous rezala of Sabir in Kolkata with my elder sister Chhobidi and brother in law long years ago. But still remember the taste. Chhobidi and brother in-law were left for heavenly abode. But I am dedicating this post to their younger daughter and my lovely niece Ellora Roy.

I have shared some more chicken recipes on this blog. Click on the name below for recipe.

1. Chicken chaap

2. Chicken clear soup

3. Chicken dak bungalow

4. Zafrani chicken

5. Chicken kosha

6. Sikkimese chicken curry

7. Hariyali chicken

8. Easy spicy pressure cooker chicken

9. Andhra chicken curry

Monday again and this week its time for dahi/curd or yogurt. 294 #Foodiemonday bloghop theme is Dahi Dhamal suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. Priya has amazing collection of authentic South Indian recipes with different types of continental recipes. I have to try her Bean corn Quesadilla and Keerai sambhar soon.

To make this chicken rezala you have to marinate the chicken pieces in yogurt or curd/dahi and some spices for atleast an hour. You can marinate the chicken for overnight in refrigerator. Make a smooth paste of poppy seeds and cashew nuts. For easy grinding soak poppy seeds and cashew nuts in hot water. Or you can dry grind the poppy seeds first. I always store some dry ground poppy seeds. Just add little water with dry ground poppy seeds and grind for a few seconds. You will get perfectly ground smooth paste for your curry. For better result cook chicken rezala with ghee or clarified butter. But if you don’t want to use ghee use any vegetable oil with 1 tablespoon ghee. I have used 1 tablespoon Mustard oil in marination and refined white oil with ghee for cooking. You can also marinate with the chicken with ghee or any white oil.


Chicken – 500 gram

Curd/dahi oryogurt – 1/2 cup

Ginger garlic paste – 1&1/2 tablespoon

Black pepper powder – 1 teaspoon

Salt to taste

Oil – 4 tablespoon + 1 tablespoon

Ghee – 1 tablespoon

Onion – 2 large

Green chilli – 5 – 6 or to taste

Cashew nuts – 12

Poppy seeds – 2 tablespoon

Bay leaf – 2

Dry red chilli – 5

Black cardamom – 1

Green cardamom – 4

Cinnamon – 1&1/2 inch piece

Cloves – 4

Saffron – a pinch

Milk – 1/4 cup

Water – 1&1/2 cup

Kewra water – 2- 3 drops


1. Clean and wash the chicken well. Drain the water completely. Marinate with curd, black pepper powder, ginger garlic paste, salt and 1 tablespoon oil or ghee. I have used mustard oil in marination but you can use any oil. Mix well, cover and keep in refrigerator for an hour. You can keep the marinated chicken overnight in refrigerator. But if you don’t have time marinate the chicken at least 30 minutes to one hour.

2. Soak the cashew nuts and poppy seeds in hot water. This time I have used dry ground poppy seeds so soaked only cashew nuts in little hot water till cashew nuts becomes soft. Soaking will make your grinding easy. You can dry grind the poppy seeds or khas khas into a fine powder and store in an airtight container in refrigerator to make your cooking easy. Grind the cashew nuts, poppy seeds and green chilli into a smooth paste and keep aside.

3. Also grind the onion into smooth paste separately.

4. Lightly crush the green cardamom in a mortar pestle. Soak saffron in 1/4 cup hot milk.

5..Heat oil and ghee or clarified butter in a pan or wok. You can use only ghee if you like or skip ghee and make with oil only. But for better taste use little ghee. I have used only 1 tablespoon. You can use any refined vegetable oil.

6. Now add bay leaves, crushed green cardamom, black cardamom, cinnamon, cloves and dry red chilli. Fry for a few seconds or until whole spices becomes fragrant. Spices shouldn’t be burnt. Add onion paste and saute till oil leaves the sides.

7. Take out the chicken from marinated mixture and mix with sauteed onion paste. Add salt. Be careful while adding salt. We already used salt in marination. Stir well. Cover and stir in between.

8. Cook till chicken dried up and oil floats on top. Don’t forget to check and stir in regular interval to avoid sticking to the bottom. Add cashew nuts, poppy seeds and green chilli paste. Saute and till oil leaves the sides.

9. Add soaked saffron and water.Add warm water as require to make gravy. I have used 1 cup first and added 1/2 cup more warm water because chicken was about to dried up and still little uncooked.

10. Cover and cook till chicken becomes soft. Timing depends on the quality of chicken. So keep an eye and check in between.

11. Taste and adjust the salt. Add Kewra water mix and remove from heat. Garnish with saffron and fried dry red chilli and serve with steamed rice, pulao, rumali roti, naan, tandoori roti, paratha or simple fulka roti or any Indian flat bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

Facebook page

Follow on




Savoury Rasgulla Korma 

Savoury rasgulla korma.

Yes, you heard right, it is savoury rasgulla. We know that rasgulla is a famous sweet of Bengal and Odisha.

But today I am sharing this famous rasgulla with a twist. I have made these rasgulla in salted water instead of sugar syrup. And dip them in a very delicious and flavourful gravy. The taste is awesome.

A perfect party side dish. Or make it for your sudden guests,if you have milk in your refrigerator.

Or you have some store bought rasgulla in your fridge and no one wants to eat? No problem just squeeze them and dip them in hot water. Squeeze again and dip in the gravy. Easy isn’t it 😀

Now include it with your other paneer dishes like matar paneer, shahi paneer or Kadhahi paneer etc.

Try and add this in your festive menu. I am sure everyone will love this delicious and flavourful curry.


Milk – 1 litre

Vinegar – 2 tablespoon

Salt – 1 teaspoon
Water – 3 cup

Onion – 2 chopped

Garlic – 3-4 cloves

Ginger – 1/2 inch piece

Tomato – 2 large chopped

Almond – 8-9 soaked and peeled

Cashew nuts – 8-9 soaked

Green chillies – 2-3

Green cardamom – 2-3

Cloves – 3

Cinnamon – 1 inch piece

Mace or javitri – 1 string

Star anis – a small piece, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Coconut milk – 1 cup

Water – 1 cup

Salt to taste

Chopped cilantro to garnish


Heat the milk in a heavy bottom pan. When it starts to boil add 2 tablespoon vinegar and stir. Milk will be curdle. If require add little more vinegar. When the whey or water and paneer separate from the milk, strain the paneer or cottage cheese with a muslin cloth. Hang it for an hour.

After an hour mash the paneer with your palm. Knead it well with the heel of your palm until the paneer becomes smooth and little greasy. Knead it for at least 10 minutes.

Make small balls with it. You can make 10-12 small balls. There should be no cracks on the balls.

Heat 3 cup water with 1 teaspoon salt in a wide pan. When the water comes to rolling boil slide the paneer balls in it.

Cover and cook for 15 minutes. Remove from heat.

Let it cool down.

Grind onions garlic and ginger.

Separately grind tomatoes, green chilli, cardamom cinnamon, cloves, mace, soaked and peeled almond, soaked cashew nuts and star anis. Star anis has very strong flavour so take a small piece. If you don’t have star anis omit it.

Make a smooth paste.

Heat oil in a pan. Add onion, garlic and ginger paste. Fry till oil leaves the sides.

Now add tomato, whole spices, green chilli, almond and cashew nuts paste.

Add salt, cumin powder coriander powder, turmeric powder and Kashmiri chilli powder. Saute until oil leaves the sides.

Add coconut milk and water.

When it starts to boil add the paneer or cottage cheese balls or savoury rasgulla.

Cover and cook for 10 minutes on low flame. Stir gently to avoid the rasgullas break.

Switch off the flame.

Garnish with chopped cilantro.

Serve with steamed rice, roti or Indian flat bread, paratha, puri, pulao, fried rice or any bread of your choice.

Enjoy the rich, delicious and flavourful savoury rasgulla korma.
I would love to hear from you. Please share your thoughts and suggestions in comment.

Stay connected at




Raw Banana Curry 

Raw banana curry.

A very delicious and flavourful curry made with green banana or raw banana.

We all know that green or raw banana is very nutritious vegetables.

Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.


You don’t need to cook it always in a simple way. Why not transform this healthy vegetable into a rich or shahi curry? Try this recipe. Even you don’t recognise banana in this curry. Its superbly delicious, flavourful, spicy and rich.

I have shared two more banana recipes here.

Raw banana kofta and Banana butter masala. To get the recipe click the name.

You can serve it as a party side dish. You can make it without onion garlic too. Just omit onion and garlic, increase the amount of poppy seeds. Add 2 tablespoon each poppy seed and cashew nuts paste and 1-2 tablespoon cream. You can add fresh coconut paste too. Your no onion garlic rich and delicious curry is ready.


Raw banana – 5

Onion – 2 large

Garlic – 3-4 cloves

Ginger – 1 inch piece

Poppy seeds – 1 tablespoon

Tomato – 2 large

Green chilli – 2-3

Clove – 3

Green cardamom – 2-3

Cinnamon – 1 inch piece

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Kashmiri red chilli powder – 2 tablespoon

Oil – 3-4 tablespoon or as required

Coriander leaves – 1 tablespoon, chopped, optional +to garnish

Water as required


Peel and chop the bananas lengthwise. You can chop in any shape. Wash and drain the water.

Soak poppy seeds in hot water or microwave with little water for 1 minutes.
Slice 1 onion and separate the layers. Keep aside.

Grind 1 chopped onion, garlic and ginger.

Separately grind the tomatoes, soaked poppy seeds, green chilli, cardamom, cloves and cinnamon. Make a smooth paste.

Heat oil in woke or pan. You can use mustard oil or any refined oil.

Add sliced onion and fry. Stir continuously while frying, onion shouldn’t be burnt.

Fry till onion becomes brown. Remove from the oil and keep aside. We will use it for garnishing.

In the same oil fry the banana pieces till golden brown and place them on a paper towel.

Now add onion, garlic and ginger paste into the oil. Fry till oil leaves the sides. For no onion garlic recipe read the notes.

Add tomatoes, poppy seeds, green chilli, cardamom, cloves and cinnamon paste. You can also add fresh coconut paste  if you want.

Add cumin powder, coriander powder, kashmiri red chilli powder and garam masala powder.

Fry again till oil leaves the sides.

Add fried banana pieces and salt. Mix well and fry for 1-2 minutes more.

Add water as require. I have made it dry but you can make thick gravy. Don’t make it runny.

Cover and cook till the banana pieces becomes tender.

Add chopped coriander leaves if you want, I didn’t. Remove from flame. Add some fried onion and mix well.

You can add 1-2 tablespoon cream too if you like.

Garnish with chopped coriander leaves and fried onion slices.

Serve hot with roti or Indian flat bread, paratha, naan, puri or dal chawal.

Note –

With tomato, chilli and whole spices you can grind fresh coconut too.

If you want to make without onion garlic curry, omit the onion and garlic and increase the amount of poppy seeds. Add 2 tablespoon each of poppy seeds paste, cashew nuts paste and fresh coconut paste with tomatoes. At the end add 2 tablespoon cream.

Enjoy the rich, spicy and delicious banana curry with your lunch or dinner.


I would love to hear from you. Please share your thoughts and suggestions in comment.
Stay connected at

Aloo Kofta Curry

Aloo kofta or potato dumplings  in gravy.

A delicious dish of Bihar.

As every place Bihar has it’s own culture, tradition and food. This state has it’s own authentic lip-smacking cuisine.


Our this week’s #Foodiemonday #bloghop theme is traditional curry. My contribution is this mouthwatering aloo kofta of Bihar.


I was born and raised in Bihar. And I really love Bihari cuisine. Which is enriched by the influence of ancient culture.


It was the place that gave birth to Buddhism and Jainism. Bihar is famous for Mahabodhi temple of Bodhgaya, Madhubani painting of Mithila, silk production center of Bhagalpur and Patna Sahib.


Litti chokha, Sattu paratha, sattu kachori, fish curry, mutton and chicken curry, posta dana or poppy seed halwa, pua, peraki, khaja etc are the most famous dishes of Bihar. I remember my childhood days and some mouthwatering sweets like tilkut, lai ( a sweet made of ramdana), anarsa and many more.


Aloo kofta is a rich and delicious curry of Bihar. Made of potato dumplings with tomato or yogurt based gravy. Usually serve as a side dish. But I like these dumplings as a snack too. Just fry the dumplings and serve as evening snack. I have made it without onion garlic but you can make it with onion garlic too.


For kofta or dumplings 

Potatoes – 5 – 6 medium size
Salt to taste
Grated ginger – 1 teaspoon
Green chilli – 1 finely chopped
Cumin powder – 1 teaspoon
chaat masala powder – 1 teaspoon
Coriander leaves – 2 tablespoon finely chopped
Corn flour – 3 tablespoon
oil for deep fry
Raisins and small pieces of cashews for stuffing

For the gravy 

Tomato – 3 medium chopped
Green chilli – 2
Ginger – 1 inch piece
Cardamom – 3 – 4
Cinnamon – 1 small stick
Cloves – 3
Cumin powder – 1 teaspoon
coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Kashmiri red chilli powder – 1/2 tablespoon
Garam masala powder – 1/4 teaspoon

Sugar – 1/2 teaspoon 

Cashew nuts – 2 tablespoon
Cream – 2 tablespoon
Oil – 2 tablespoons
Water – 1 & 1/2 cup


Boil, peel and grate the potatoes.

Mix all the spices,salt and cornflour. You can add finely chopped onion and grated garlic too if you want. Mix well.
Make small balls out of it. Take a ball and flatten it with you palm. Put some raisins and small pieces of cashew nuts. Bring the sides together and make it a ball again. Fill all the balls with cashew nuts and raisins like this.
Heat sufficient oil in a pan. Fry the balls in it. Fry 2 or 3 at a time.


You can shallow fry it too. Make the shape as a pattie and shallow fry on a nonstick pan with little oil. Or use your appe pan to fry it.
Fry these until becomes brown. Remove from oil. Place on a paper towel.
Grind the tomatoes, green chilli, ginger, cardamom, cinnamon, cloves and cashew nuts. If you want to use garlic add 3 – 4 garlic cloves too. Make a smooth paste.
I didn’t use onion but if you want boil or microwave 2 onions and grind it.
Heat 2 tablespoon oil in a pan. Add the ground spices. Saute and add all the dry spices. Fry till the mixture dried up.
Add lightly beaten cream. Saute till oil leaves the sides. Add salt, sugar and water. Let it boil. Stir occasionally.  Cook on simmer for 5 – 6 minutes.Or until you get the desired consistency.


Switch off the flame.
Place the kofta or potato balls in a serving bowl and pour the hot gravy over it.

Garnish with coriander leaves and serve as a side dish.
This rich and delicious curry goes well with steamed rice, roti, paratha or naan.