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Bhopali Murgh Rezala
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Bhopali Murgh Rezala

Pankaj Bhadouria

Pankaj Bhadouria

Bhopali Murgh Rezala is a traditional dish from Bhopal. Chef Pankaj Bhadouria brings this chicken-based dish to your kitchen.

Preparation Time

Preparation Time

10 Min

Cooking Time

Cooking Time

20 Min

Meal Type

Meal Type

main course

Difficulty

Difficulty

MEDIUM

Difficulty

Serves

3

Ingredients For Bhopali Murgh Rezala Recipe

  • For Bhopali Murgh Rezala

    • 2 tbsp ghee

    • 1 cinnamon stick

    • 5-6 cloves

    • 4-5 green cardamom

    • 1 tbsp ginger paste

    • 1-2 tbsp garlic paste

    • 750 gms chicken

    • 1 tbsp coriander powder

    • ¼ cup fried onions

    • salt to taste

    • 2 tbsp almond, poppy seeds & coconut paste

    • ½ cup curd

    • ¼ tsp clove powder

    • ¼ tsp mace powder

    • 1/2 tsp black pepper powder

    • pinch of nutmeg powder

    • pinch of saffron

    • 2 tbsp fried onions

    • 2 cups chopped coriander

    • 4 green chillies

    • water as required

    • 1 tsp ghee

    • 7-8 green chillies

    • 1 tbsp lemon juice

    • boiled egg for garnish

How to make Bhopali Murgh Rezala Recipe?

  1. Heat ghee in a pan and add 1 stick cinnamon, cloves, green cardamom and saute.
  2. Add 1 tbsp ginger paste, 1-2 tbsp garlic paste, 750 gms chicken and saute.
  3. Add 1 tbsp coriander powder, ¼ cup fried onions, salt and mix well.
  4. Add 2 tbsp almond, poppy seeds, coconut paste, 1/2 cup curd and stir continuously.
  5. In a bowl mix ½ cup curd, ¼ tsp clove powder, ¼ tsp mace powder, ½ tsp black pepper powder, a pinch of nutmeg powder, a pinch of saffron, 2 tbsp fried onions.
  6. Add the curd mixture to the chicken curry and mix. Add 2 cups chopped coriander, 4 slit green chillies and mix again. Add water as required and cook till rogan comes on top.
  7. In a tadka pan, heat 1 tsp ghee, add slit green chillies and fry. Add 1 tbsp lemon juice and fried green chillies and mix well.
  8. Serve hot and garnish with boiled egg and coriander sprig.

View Step by Step Recipe

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Heat ghee in a pan and add 1 stick cinnamon, cloves, green cardamom and saute.

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Add 1 tbsp ginger paste, 1-2 tbsp garlic paste, 750 gms chicken and saute.

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Add 1 tbsp coriander powder, ¼ cup fried onions, salt and mix well.

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Add 2 tbsp almond, poppy seeds, coconut paste, 1/2 cup curd and stir continuously.

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In a bowl mix ½ cup curd, ¼ tsp clove powder, ¼ tsp mace powder, ½ tsp black pepper powder, a pinch of nutmeg powder, a pinch of saffron, 2 tbsp fried onions.

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Add the curd mixture to the chicken curry and mix. Add 2 cups chopped coriander, 4 slit green chillies and mix again. Add water as required and cook till rogan comes on top.

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In a tadka pan, heat 1 tsp ghee, add slit green chillies and fry. Add 1 tbsp lemon juice and fried green chillies and mix well.

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Serve hot and garnish with boiled egg and coriander sprig.

Bhopali Murgh Rezala is a traditional dish from the Nawabi kitchens of the city of lakes Bhopal. This dish does not take long to cook and is finger-licking good.

Chicken is cooked along with whole spices, ginger paste, garlic paste and fried onions. But what makes this dish special and rich is the creamy paste of lots of almonds (or cashews). The addition of freshly chopped coriander and tempering with fried green chillies takes this dish to another level.