Bengali Chicken Rezala

Ingredients

• 700g chicken pieces
• 1 cup yoghurt
• 12 cashews, soaked and blended to a paste
• 2 onions, blended
• 1 tbsp ginger-garlic paste
• 4 green chillies, slit
• 4 cardamom pods, 2 cloves, small cinnamon stick
• 1 tsp white pepper
• Pinch of nutmeg
• 3 tbsp oil or ghee
• Salt to taste

Instructions

1. Whisk the yoghurt with the cashew paste, white pepper and a little salt.
2. Heat the ghee and gently fry the whole spices for a minute.
3. Add the onion paste and cook gently until soft but not coloured.
4. Stir in the ginger-garlic paste and the chicken; cook for 5 minutes.
5. Lower the heat and stir in the yoghurt mixture slowly so it doesn't split.
6. Add the green chillies, cover and simmer 20-25 minutes until the chicken is tender.
7. Finish with a pinch of nutmeg.

Serving suggestions

• Serve with paratha or pulao.

Storage & reheating

Keeps for 3 days; reheat gently to keep the sauce smooth.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions