Indian Bengali · intermediate
Bengali White Chicken Curry With Cashews
A silky, mild chicken dish inspired by Bengali rezala, cooked in a fragrant sauce of whisked yogurt, cashew paste, green cardamom, and white pepper.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a large mixing bowl, combine whisked yogurt, ginger paste, garlic paste, white pepper powder, and 1 teaspoon salt.
- 02
Add chicken pieces to the yogurt mixture, coat thoroughly, and let marinate at room temperature for 20 minutes.
- 03
Heat ghee in a wide saucepan over medium heat; add green cardamom pods and bay leaves, sizzling for 30 seconds.
- 04
Transfer chicken and all of its marinade into the saucepan, cooking for 6 minutes while stirring gently until sauce starts to bubble.
- 05
Lower heat to low, stir in the smooth cashew paste along with 100 ml warm water until integrated into a creamy glaze.
- 06
Cover the saucepan tightly with a lid and simmer gently on low heat for 18 to 20 minutes until chicken is completely cooked through and juices run clear.
A LITTLE KITCHEN KNOW-HOW
Rezala Yogurt Emulsion
Gentle low-heat braising of yogurt-marinated poultry with nut pastes prevents fat separation and ensures a silky texture.
Notes from the kitchen
- Keep the heat low when adding cashew paste to prevent curdling and maintain a velvety consistency.
- Using white pepper instead of black pepper keeps the curry clean-looking and provides a sharp, delicate heat.
- Original home-cooking adaptation inspired by Indian Bengali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
