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Chicken Rezala

Kolkata's Mughlai-style white chicken curry — rich with yogurt, cashew and gentle whole spices.

Ingredients

• 750 g chicken, curry cut
• 1 cup curd
• 2 onions, made into paste
• 12 cashews, soaked and ground
• 1 tbsp ginger-garlic paste
• 4 green cardamom
• 4 cloves
• 1 cinnamon stick
• 2 bay leaves
• 4 dry red chillies, whole
• 1 tsp sugar
• 1 tsp kewra water
• 4 tbsp ghee
• salt to taste

Method

1. Marinate chicken with curd, ginger-garlic paste and salt for at least 1 hour.
2. Heat ghee, add cardamom, cloves, cinnamon and bay leaves.
3. Add onion paste and cook on low until fragrant but not browned.
4. Add the marinated chicken and cook 10 minutes on medium.
5. Stir in cashew paste and sugar, add ½ cup water. Cover and cook 20 minutes on low.
6. Add the whole dry chillies and kewra water, simmer 2 minutes. Serve with naan or pulao.

Tip: Keep the onions pale — browning ruins the creamy white colour.