Entree: Bangladesh – Central Culinary Region – চিকেন রেজালা ➤ Chicken Rezala (Mughlai-style white yogurt-based chicken curry with fragrant whole spices and nut paste)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces, skin removed and halved if large (approx. 8 pieces)
- 1 1/2 cup (360 g) plain yogurt, whisked
- 3/4 cup (90 g) onion, thinly sliced then puréed to a paste
- 2 tbsp (30 ml) garlic-ginger paste
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 6 green cardamom pods, lightly crushed
- 1 small cinnamon stick (about 1.5 in / 4 cm)
- 2 bay leaves
- 4 whole cloves
- 1/4 tsp (0.5 g) ground mace or a small pinch of ground nutmeg
- 1/2 tsp (2.5 g) white pepper or ground black pepper
- 1/2 tsp (2.5 g) salt, adjust to taste
- 2 tbsp (30 g) cashews, soaked in hot water for 15 minutes then blended to a smooth paste
- 1 tbsp (9 g) poppy seeds, soaked 15 minutes then blended to a paste (or use 1 tbsp (15 g) additional cashew paste)
- 1/3 cup (80 ml) warm milk or light cream
- A pinch of saffron soaked in 1 tbsp (15 ml) warm milk
- 1 tsp (4 g) sugar (optional, to balance acidity)
- Fresh cilantro or chopped green chilies for garnish (optional)

Instructions

1. In a large bowl combine the whisked yogurt, garlic-ginger paste, white pepper, salt, sugar (if using), and the cashew and poppy seed pastes; mix until smooth. Add the chicken pieces, coat well, and marinate in the refrigerator for at least 1 hour or up to 4 hours.
2. Heat ghee and oil in a heavy-bottomed pan over medium heat. Add cardamom, cinnamon stick, bay leaves, and cloves; sauté for 30–45 seconds until fragrant.
3. Stir in the onion purée and cook on medium-low, stirring frequently, until the raw aroma disappears and the mixture lightens in color, about 8–10 minutes.
4. Remove 1/2 cup (120 ml) of the onion-spice base and set aside. Add the marinated chicken and any excess marinade to the pan, increase heat to medium, and brown the chicken lightly on all sides for 5–7 minutes.
5. Pour the reserved onion-spice base back in, reduce heat to low, cover, and simmer gently for 20–25 minutes until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
6. Add warm milk or cream and the saffron-milk; simmer uncovered for 5–7 minutes to meld flavors and slightly thicken the sauce. Taste and adjust salt or pepper.
7. Finish with a drizzle of melted ghee if desired and garnish with chopped cilantro or sliced green chilies. Serve hot with steamed rice or flatbread.