Chicken Rezala (Calcutta White)

Method

1. 1Grind cashews, almonds, fried onion and yogurt to a silky paste.
2. 2Marinate chicken in this paste with ginger-garlic, white pepper and salt for 30 minutes.
3. 3Heat ghee, drop in whole spices, then add marinated chicken with all the marinade.
4. 4Cover and cook on low heat for 25 minutes — never let it brown.
5. 5Loosen with a splash of warm water if needed; finish with kewra water and a final swirl of ghee.
6. 6The rezala stays moonlight-white — that's the point; serve with thin parathas.