Chicken Rezala
A pale, delicate Dhaka-style curry where chicken simmers in yoghurt, cashew and cardamom with almost no chilli heat.
Prep
20 min
Cook
35 min
Total
55 min
Serves
4
Per serving
486 kcal
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Instructions
Step 1: Marinate the chicken in yoghurt, ginger, garlic and salt for thirty minutes.
Step 2: Blend the soaked cashews with a little water into a smooth paste.
Step 3: Fry the onion paste in ghee over low heat without letting it colour.
Step 4: Add the marinated chicken and cook gently for ten minutes.
Step 5: Stir in the cashew paste, cardamom, white pepper and a splash of milk.
Step 6: Simmer covered for twenty minutes until the sauce is thick and ivory-coloured.
Ingredients
Quantities update automatically for 4 servings.
- 800 gChicken — cut into pieces
- 250 gYoghurt
- 50 gCashew nuts — soaked
- 2 wholeOnion — blended to a paste
- 1 tbspGinger paste
- 1 tbspGarlic paste
- 5 wholeCardamom pods
- ½ tspWhite pepper
- 3 tbspGhee
- 100 mlMilk
- 1 ½ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 486 kcal
- Protein
- 34.2 g
- Carbohydrates
- 14.6 g
- Fat
- 32.4 g
- Saturated fat
- 12.8 g
- Fibre
- 1.6 g
- Sugar
- 6.4 g
- Sodium
- 740 mg
These figures are estimates for general information only and are not medical or dietary advice.