Chicken Rezala
A delicate Bengali curry with tender chicken in a creamy yogurt and ginger sauce, subtly spiced and enriched with cashew paste. Ready in under 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 42g
Ingredients
- 1.5 lb chicken breast, boneless and skinless
- 1 cup plain yogurt (full-fat)
- ½ cup cashews, raw unsalted
- 3 tablespoons, minced ginger, fresh
- 1.5 tablespoons garlic, minced
- 1 medium onion, yellow or white
- 3 tablespoons ghee or vegetable oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Place the cashews in a small bowl and cover with 0.75 cup of warm water. Let them soak for 10 minutes until soft, then drain and set aside.
- 2
Pat the chicken breasts dry with a paper towel, then cut each breast lengthwise into two long flat pieces, like opening a book. Cut each piece crosswise into 2-inch-wide chunks.
- 3
Cut the onion in half from root to tip, then place cut-side down and slice lengthwise into thin half-moon strips, about 1/8-inch thick.
- 4
Combine the soaked cashews with 0.25 cup of water in a small blender and pulse until smooth and creamy, like almond butter. Set aside.
- 5
Heat the ghee in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 6
Add the chicken pieces in a single layer and cook without stirring until the bottoms are golden, about 3–4 minutes. Flip the pieces and cook the other side until golden, about 3–4 minutes. Transfer to a clean plate.
- 7
Add the onion slices to the same skillet and stir once every 15 seconds until the edges turn light gold and the onions soften, about 4–5 minutes.
- 8
Stir the minced ginger and garlic into the onions and cook, stirring constantly, until the mixture smells strongly fragrant, about 1 minute.
- 9
Pour the yogurt into a bowl and whisk it smooth, then slowly pour it into the skillet while stirring constantly to avoid lumps. Cook over medium heat, stirring gently, for 2 minutes.
- 10
Pour the cashew paste into the yogurt mixture and stir until the sauce is smooth and no streaks remain, about 1 minute.
- 11
Return the chicken pieces to the skillet, stir gently to coat with sauce, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly, about 10–12 minutes.
- 12
Taste the curry and add salt and pepper in small pinches until it tastes balanced—not too salty, with just a whisper of pepper.
- 13
Transfer the curry to a serving dish and serve hot with steamed basmati rice, naan, or flatbread.
Tools you’ll need
- 12-inch skillet
- paper towels
- cutting board
- sharp chef's knife
- small bowl
- blender
- small bowl
- measuring spoons
- measuring cups
- wooden spoon
- whisk
- serving spoon
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