PRESSURE COOKER CHICKEN REZALA RECIPE

This Pressure Cooker Chicken Rezala is a fantastic weeknight wonder that comes out of your kitchen shining and glistening in its own glory, and you know you have actually spent less than 10 minutes preparing it (if you have a blender in hand, or have access to readymade pastes) and well, a measly 5 minutes using your trusty mortar and pestle or “shil” is required to properly grind the poppy seeds and the cashew. However, we seem to have made a breakthrough here, where I REALIZED quite suddenly that to make a good paste what you really need is YOUR PERSONAL SHIL NORA to do this job. If not, the mortar and pestle and about 5-6 minutes of grinding. Otherwise, this dish is a breeze. And if you live in one of those countries where you get poppy seed paste ready-made, HAPPY DAYS!

Bengali Chicken Rezala
Quick Chicken Rezala

The Rezala is one of those dishes I grew up with. When I was a child, my father would sometimes visit Chandni Chowk, and he would, on very rare occasions, take me to Sabir and get me a plate of mutton/chicken rezala, with a single naan roti. I would soak the naan roti in the beautiful white gravy, and chew slowly, sometimes taking a bite off the single red chilli that came with the comfort of familiar flavours with touches of unfamiliarity that was all-too plain for me. The chilli would soak up all the juices from the meat, and as I would suck on it or bite it, the heat would suddenly burst into my mouth, a clear taste of tangy milky gravy immediately chased by the heat from the chilli and the fragrant saffron – it would be something I would dream about, afterwards.

I first cooked this Pressure Cooker Chicken Rezala recipe when I was perhaps 12 or 13, taking it from the back of a Bartaman newspaper supplement, Chatushporni to be particular. Over the years, I have modified and simplified it to get excellent results with minimum work, and though this isn’t what Rezala exactly is, or should be, but it does satisfy that craving rather nicely.

In case you want more quick Chicken recipes, you may be interested in my Chicken Tangri Pulao or Chicken Korma.

pressure cooker chicken rezala recipe

How to Make Pressure Cooker Chicken Rezala

STEP ONE: Marinade 1 kilo of chicken pieces, preferably with bones, and cut in large chunks (ideally you should have about 8 pieces from a chicken – two legs, two thighs, and four pieces from the breast and wings) in 250 gm. plain yogurt (preferably the one which ISN’T low fat), 100 gm. onion paste, 1 tsp. ginger paste and a dash of salt for at least 1 hour. You should ideally aim for an overnight marinade for perfectly soft end result. You can also marinade this in the morning and throw it in the fridge and take it out just before you start cooking.

STEP TWO: Make a paste of 10 cashews and 2 tsp. poppy seeds (soak the poppy seeds in a cup of water for 10 minutes. Drain before making a paste) with a bit of water. Reserve this.   

STEP THREE: In a pressure cooker, heat a bit of refined, odourless vegetable oil, or butter, or ghee, about 3 tbsp. worth, over medium heat. Ensure that the oil spreads and coats the bottom and the sides. The goal is to not make your meat stick. Now, to it, add 2 big black cardamoms or 5 small cardamoms (Depends on the availability), 2 sticks of cinnamon, 5 cloves, 10 peppercorns, and 6-7 whole dried red chillies. Let the heat and oil seep into the spices till they release their beautiful aroma and make your kitchen smell heavenly, about 15-20 seconds. 

STEP FOUR: Reduce the temperature of the pressure cooker to a simmer and add your chicken. Pour in whatever marinade you have left over on top of it, and then add 1 tablespoon of sugar and some salt. Stir this in and again, ensure that the chicken is spread out like a single layer. Cover the pressure cooker lid, sealing it off. Raise temperature to high and let the pressure cooker come to full steam, or until its just about to release the pressure. Reduce heat, let the meat pressure cook for 10 minutes on full pressure. Immediately turn off heat and let the pressure cool down and release pressure on its own. It would take 15-20 minutes for the pressure to cool down.

STEP FIVE: Combine 100 ml. warm milk with either 1 tbsp. kewra water or 1 gm. saffron (I omit either one of them because I find that each one has its own brand of smell and taste and mostly overthrows the other) and pour it in along with the cashew and poppy seed paste. Heat very gently till it becomes hot, but IT SHOULD NOT COME TO A BOIL. Check for seasoning, and adjust accordingly, and your Pressure Cooker Chicken Rezala is done!

You can always fry a few cashews and add them to your rezala as a garnish. It tastes yum, too!

pressure cooker chicken rezala recipe
pressure cooker chicken rezala recipe

Now, this Pressure Cooker Chicken Rezala is not great when the milk curdles, so if you are cooking for more than one meal, you can cook till Step 4 and store, and, before eating, just finish with Step 5 and serve. Serve with rice, rotis, naan, pita, you name it! It is absolutely beautiful. You can also follow me on Instagram, where I have added this recipe as a story highlight.

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0 Responses

  1. Ei, Panu I made this and it turned out very well. And exactly like you said, it took me less than half an hour cooking time. Khub bhalo aar simple.

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About Me

Hi, I’m Panushwari

Welcome to my blog which is mostly about Food, Travel, Lifestyle and Beauty. I generally review restaurants and hotels in Kolkata and my work as a Restaurant Consultant and Food Critic in Kolkata allows me to maintain this blog as a showcase of my work. I am also a published author and have been a panelist at many events.

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