Bhopali Chicken Rizala
Bhopali Chicken Rizala

A classic lost recipe from Bhopal’s royal kitchen — similar to Kolkata Rizala but richer, more aromatic, and slightly nutty with cashew–poppy seed paste with more use of freshly chopped coriander.

 

SERVING - 4 PAX.
COOKING TIME - 45 MINS
PREP. TIME - 15 MINS

Ingredients

Chicken with bone – 1 kg

Ghee – 3 tbsp

Onion – 2 medium, sliced

Ginger Garlic paste – 3 tbsp

Green chillies – 3–4, slit

Fresh Green Coriander – 1 cup

Curd (thick & whisked) – 1 cup

Almond paste – 3 tbsp (soak 10–12 almond, grind)

Poppy seed paste – 2 tbsp 

White pepper powder – ½ tsp

Black pepper powder – ½ tsp

Green cardamom – 4           

Bay leaf – 2

Cloves – 4                                  

Cinnamon – 1 small stick

Mace (javitri) – 1 small piece       

Kewra water – ½ tsp

Salt – to taste

Recipe

  1. Heat ghee, add whole spices, then sauté onions until soft (do not brown).
  2. Add chicken, ginger-garlic paste, and peppers; cook until lightly browned.
  3. Stir in whisked curd, cashew paste, and poppy seed paste; cook on low until creamy.
  4. Add coriander, green chillies, and salt; cover and simmer for 20–25 minutes until tender.
  5. Finish with kewra water and adjust the gravy consistency if needed.

SERVE HOT