Main
Chicken rezala (Bangladesh)
- Preparation time
- 55 min
- Servings
- serves 4
Ingredients
- Chicken — to buy800 g
- Yogurt — to buy200 g
- Onion — to buy2
- Salt — to buy1 tsp
- Chili pepper — to buy1
- Butter — to buy30 g
- Cardamom — to buy4 pods
- Cinnamon — to buy1 stick
- Almonds — to buy3 tbsp
- Cream — to buy100 ml
Preparation
Marinate the chicken in the yogurt with half the blended onion, salt and a little chilli for at least 30 minutes in the fridge.
Heat the butter in a pot and cook the rest of the blended onion for 5 minutes over low heat until it loses its water, without letting it brown much: rezala should stay pale and silky, not brown.
Add the cardamom, cinnamon and the marinated chicken with its marinade, mix and cook covered for 15 minutes over low heat, stirring occasionally.
Add the almonds blended with a little water (standing in for the traditional cashew paste) to thicken and enrich the sauce.
Simmer for another 15-20 minutes over very low heat, until the chicken is tender and the sauce silky and coating.
Stir in the cream off the heat to smooth the sauce further without boiling it (it could split).
Adjust the salt and serve with fragrant rice or parathas.