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