Bengali Chicken Rezala
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g chicken thigh fillets, diced
- 200 g natural yoghurt
- 40 g cashew nuts
- 1 tbsp white poppy seeds (posto)
- 1 onion, finely chopped
- 3 garlic cloves
- 10 g fresh ginger, grated
- 4 green cardamom pods
- 3 fresh green chillies
- 2 tbsp ghee
Nutrition (per serving)
- Calories
- 406 kcal
- Protein
- 40.5 g
- Carbohydrate
- 11.4 g
- of which sugars
- 7 g
- Fat
- 21.9 g
- of which saturates
- 8.3 g
- Fibre
- 1.6 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the cashew nuts and poppy seeds in 80ml hot water for 15 minutes, then blend to a smooth paste.
- 2
Heat the ghee in a pan and fry the green cardamom pods for 30 seconds, then add the chopped onion and cook over medium heat for 8 minutes until soft but pale.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the cashew and poppy seed paste.
- 4
Add the chicken and whole green chillies and cook for 5 minutes, turning, without letting it brown much.
- 5
Whisk in the natural yoghurt a spoonful at a time, then add 100ml water, cover and simmer for 20 minutes until the chicken is cooked through with no pink remaining.
- 6
Serve with rice or flatbread.
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