Editorial sample recipeIndian Bengaliintermediatehalalgluten-free

Bengali White Chicken Curry With Cashews

Name: Bengali White Chicken Curry With Cashews
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian Bengali
Ingredients: 600 g chicken thighs, bone-in, skinless; 120 g plain yogurt, full-fat, thoroughly whisked; 40 g raw cashews, soaked in warm water and blended into paste; 2 tbsp ghee; 4 whole green cardamom pods; 2 whole dried bay leaves; 1 tbsp ginger paste; 1 tbsp garlic paste; 0.5 tsp ground white pepper

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: 20 min
Cook: 30 min
Total: 50 min

AI-generated illustration of Bengali White Chicken Curry With Cashews

AI illustration

Technique to learn

Rezala Yogurt Emulsion

Gentle low-heat braising of yogurt-marinated poultry with nut pastes prevents fat separation and ensures a silky texture.

Instructions

Step 1: In a large mixing bowl, combine whisked yogurt, ginger paste, garlic paste, white pepper powder, and 1 teaspoon salt.

Step 2: Add chicken pieces to the yogurt mixture, coat thoroughly, and let marinate at room temperature for 20 minutes.

Step 3: Heat ghee in a wide saucepan over medium heat; add green cardamom pods and bay leaves, sizzling for 30 seconds.

Step 4: Transfer chicken and all of its marinade into the saucepan, cooking for 6 minutes while stirring gently until sauce starts to bubble.

Step 5: Lower heat to low, stir in the smooth cashew paste along with 100 ml warm water until integrated into a creamy glaze.

Step 6: 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.

Cooking tips

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.

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