Creamy Cashew Yogurt Chicken — Chicken Rezala
A Bengali nawabi white curry of chicken simmered in a delicate cashew-yogurt gravy with green cardamom, white pepper, and a touch of rose water.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 50g cashews in hot water 15 minutes, drain. Blend with 8 tbsp water until completely smooth, strain through fine sieve. Whisk 8 tbsp yogurt smooth. Cut 440g chicken thigh into 1.5-inch pieces. Puree 1 medium onion to paste. Measure ginger paste (2 tsp), garlic paste (1 tsp), and all spices.
Bloom
Heat 3 tbsp ghee and 1 tbsp oil in a heavy saucepan over medium heat. Add 10 crushed green cardamom pods, two 1-inch cinnamon sticks, 6 cloves, and 2 bay leaves. Sizzle 30 seconds until aromatic, then add onion paste.
Saute
Cook onion paste on medium 7 minutes, stirring constantly, until moisture cooks off and paste turns pale gold—do not brown. Add ginger and garlic pastes, cook 1 minute until raw smell fades.
Sear
Add chicken pieces, sear on medium-high 4 minutes stirring, until edges turn opaque—do not brown. Reduce heat to low. Stir in white pepper, ground green cardamom, ground mace, and salt for 30 seconds.
Build
Add whisked yogurt 2 tablespoons at a time, stirring constantly 2 minutes to prevent splitting. Pour in 200ml hot water, stir, cover, and simmer on low 14 minutes until chicken reaches 165°F internal temperature.
Simmer
Uncover, stir in cashew paste, cook 2 minutes on low until gravy thickens and turns ivory. Add 120ml milk, 1 tsp sugar, 1 tsp rose water, and 0.5 tsp kewra water. Simmer 2 minutes on low—do not boil. Gravy should be silky and pale.
Rest and plate
Rest 2 minutes off the heat. Garnish with 2 tbsp fresh coriander and serve with rumali roti, sheermal, basmati rice, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.