Bengali Chicken Rezala

1. 1
   prep · ~20 min

   Soak and prepare the white paste.

   1.Soak cashews and poppy seeds in warm water for 20 minutes.

   2.Drain and blend to a very smooth, silky paste with 2-3 tbsp water. Set aside.

   TIPThe paste must be absolutely smooth. A coarse paste will make the gravy grainy.
2. 2
   prep · ~15 min

   Marinate the chicken pieces.

   1.In a mixing bowl, whisk the yogurt until smooth with no lumps.

   2.Add chicken pieces, coat well, and set aside for 15 minutes.

   TIPBring yogurt to room temperature before whisking to prevent curdling when added to the hot pan.
3. 3
   temper · ~3 min

   Temper the whole garam masala in ghee.

   1.Heat ghee in a heavy-bottomed pan over medium-low heat until it melts completely.

   2.Add bay leaves, crushed cardamom, cinnamon, cloves, and mace.

   3.Sauté gently for 30-40 seconds until they release their aroma and the spices begin to crackle softly.

   TIPKeep the heat low. Burning the spices introduces bitterness and ruins the delicate white color of the gravy.
4. 4
   saute · ~7 min

   Sauté the sliced onions until translucent.

   1.Add the thinly sliced onions to the pan.

   2.Sauté on medium heat for 5-7 minutes, stirring frequently, until they turn soft and translucent.

   3.Do not let them brown — this is crucial for maintaining the light color of the rezala.

   TIPAdd a pinch of salt to help the onions soften faster without browning.
5. 5
   saute · ~3 min

   Add ginger and garlic paste.

   1.Add ginger paste and garlic paste to the softened onions.

   2.Cook for 2-3 minutes, stirring continuously, until the raw smell disappears completely.

   TIPIf the mixture sticks to the bottom of the pan, add a splash of water to deglaze it.
6. 6
   mix · ~8 min

   Incorporate the marinated chicken.

   1.Add the marinated chicken (with all the yogurt mixture) to the pan.

   2.Stir gently to coat every piece with the onion-spice base.

   3.Cook on medium heat for 5-8 minutes, stirring occasionally, until the chicken pieces turn opaque and the yogurt is well blended with the base.

   TIPKeep moving the chicken to prevent the yogurt from splitting due to the heat.
7. 7
   simmer · ~30 min

   Add the white paste, salt, sugar, and simmer.

   1.Pour in the smooth cashew-poppy seed paste and stir well to combine.

   2.Add salt, sugar, and 1 cup of water. Mix gently.

   3.Bring the gravy to a gentle boil, then immediately lower the heat.

   4.Cover the pan with a lid and simmer on low heat for 25-30 minutes, or until the chicken is tender and cooked through.

   TIPStir once or twice during simmering to prevent the thick gravy from catching at the bottom. The oil will slowly separate, indicating it's well-cooked.
8. 8
   mix · ~3 min

   Finish with green chilies and kewra water.

   1.Gently stir in the slit green chilies and kewra water.

   2.Simmer uncovered for another 2-3 minutes to let the flavors meld.

   3.Check the consistency — it should be thick, creamy, and coating the chicken. Adjust with a splash of warm water if needed.

   TIPNever cover the pan after adding kewra water, as its delicate floral scent is volatile and dissipates quickly.
9. 9
   garnish

   Garnish with cilantro and serve hot.

   1.Transfer the rezala to a serving bowl.

   2.Sprinkle generously with freshly chopped cilantro.

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