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Instant Pot 20 Minute Easy Chicken Rezala- Bengali Style Chicken Rezala

Chicken cooked in a delicious onion/cashew nut/poppy seeds/yogurt gravy; finger licking delish…

Chicken Rezala is a popular Bengali dish that is similar to chicken korma. If you have poppy seeds, cashew nuts, onions, and yogurt; making this dish is a breeze. After sauteing the onion/poppy seed/cashew nut paste, chicken is cooked in the Instant pot for 8 minutes. This is an absolutely delicious chicken dish that can be served with Bhatura, naan, chapati, etc.

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Cooking Video


Instant Pot 20 Minute Easy Chicken Rezala- Bengali Style Chicken Rezala
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 5 people
For grinding
  • Onions- 2, medium sized
  • Garlic, cloves- 2
  • Ginger- 2 inch slice
  • Water- 2 to 3 tbsp
For grinding
  • Poppy seeds- 1½ tbsp
  • Cashew nuts- 10
  • Water- 2 tbsp
For Marinating Chicken
  • Chicken, bone-in pieces or chicken legs- 10
  • White pepper powder- ½ tsp
  • Onion/garlic/ginger paste- half of the ground paste
  • Yogurt- ½ cup
  • Salt- 1½ tsp
For cooking
  • Ghee or Butter- 2 tbsp
  • Whole cardamom- 2
  • Whole cloves- 2
  • Whole cinnamon- 2 inch slice
  • Dried bay leaves- 2
  • Onion-garlic-ginger paste
  • Yogurt- ½ cup
  • White pepper powder- ½ to 1 tsp
  • Salt- ½ to 1 tsp
  • Garam masala-1 tsp
  • Saffron- 2 pinches soaked in 1 tbsp water
For seasoning
  • Ghee- 2 tbsp
  • Dried red chilies- 2
  • Onion, sliced- 1, small sized
  1. Firstly, grind onions/garlic & ginger along with 2 to 3 tbsp water to a smooth paste.
  2. In a bowl, soak poppy seeds, cashew nuts and 2 tbsp water for 10 minutes. After that, grind to a smooth paste. Keep aside.
  3. Into a bowl, combine chicken along with half of the ground onion/garlic/ginger paste, white pepper powder, yogurt and salt. Let marinate for 30 minutes or an hour.
  4. Turn on the Instant Pot.
  5. Select Saute setting, normal temperature. Let display turn Hot.
  6. Add ghee or butter.
  7. Add whole cardamom, cloves, cinnamon and dried bay leaves. Saute for a minute.
  8. Add the remaning onion-garlic-ginger paste; saute for 2 minutes.
  9. Add the ground poppy seed-cashew nut paste; saute for 2 minutes.
  10. Add ½ cup yogurt, combine well.
  11. Add the marinated chicken.
  12. Combine well, cook for a minute.
  13. Add ¼ cup water.
  14. Add ½ tsp white pepper powder, combine well.
  15. Close the pot with the lid.
  16. Cancel saute setting and select pressure cook setting.
  17. Set time to 8 minutes at high pressure.
  18. After 8 minutes pressure cooking, do a quick pressure release.
  19. Open the lid.
  20. There will be enough liquid in the pot, to thicken the gravy select saute setting at normal temperature.
  21. Add garam masala, combine well.
  22. Add saffron that has been soaked in 1 tbsp water for 5 minutes.
  23. Give a taste, add more salt and white pepper powder if required.
  24. Cook for 2 to 3 minutes till the gravy thickens.
  25. Turn off the Instant pot and keep the pot covered.
  26. Place a frying pan over medium heat, add ghee.
  27. Add dried red chilies and sliced onions; saute till onions turn golden brown.
  28. Pour this over the cooked chicken rezala.
  29. Keep covered for sometime.
  30. This can be served along with bhatura, poori, naan, paratha, chapathi, etc.
If you don't have an Instant Pot, cook the chicken in a saucepan over stove top.





Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...