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. Prepare the Base
   Heat ghee in a heavy pan, add bay leaf, cloves, green cardamom, cinnamon, javitri. add sliced onions and sauté on medium flame until soft & pale — do not brown.
2. Add Chicken & Spices
   Add the chicken pieces and sauté until they turn white, then add ginger & garlic paste and cook for 2–3 minutes then add white & black pepper.
3. Add Curd for the Rizala Body
   Lower the heat and add the whisked curd slowly, stirring continuously to avoid splitting; Cook until fat separates. Add cashew paste + poppy seed paste and cook for 4-5 minutes on low flame.
4. Simmer
   Add Chopped Fresh Green Coriander, slit green chillies, and salt, Cover and cook on low flame for 20–25 minutes, until the chicken is completely tender and gravy becomes thick, glossy, and white.
5. Finish
   Add kewra water, adjust consistency with hot water if required.

SERVE HOT