Chicken rezala

Method

1. 1 Marinate the chicken with whipped yogurt and minced onion for 2 hours; the rezala sauce doesn't use tomatoes, so it should be off-white from the start.
2. 2 Soak cashews and poppy seeds in hot water for 20 minutes, then blend them into a thick paste.
3. 3 Heat the ghee, sauté the crushed cardamom for 30 seconds, then add the chicken and marinade and simmer for 20 minutes.
4. 4 Add the nut sauce and 100 ml of water, simmer for another 15 minutes, and do not let it boil vigorously as the yogurt will separate.
5. 5 Add ground pepper, then add whole green chilies, and drizzle with rose water after turning off the heat.

With an appliance

• Oven 55 min

  Replace step 4: place the chicken, the nut sauce, and 100 ml of water in a covered bowl and bake on the middle rack of the oven at 150 degrees for 18 minutes; the low heat will prevent the yogurt sauce from boiling over or separating. Step 5: season after removing from the oven.