THE ALABASTER SILK-BIRD

(Our Play on Chicken Rezala)

THE ALABASTER SILK-BIRD

Ingredients: 600g Chicken thighs (3cm chunks), 2 Onions (pureed), 1 tbsp Garlic paste, 150g Greek yogurt, 50g Cashew paste, 2 Dried red chilies, 1 tsp Cardamom powder, 1 tsp White pepper, Saffron strands...

Ingredients

  • 600g Chicken thighs (3cm chunks)
  • 2 Onions (pureed)
  • 1 tbsp Garlic paste
  • 150g Greek yogurt
  • 50g Cashew paste
  • 2 Dried red chilies
  • 1 tsp Cardamom powder
  • 1 tsp White pepper
  • Saffron strands

Cooking Method

  1. The Architect Fry onion puree in ghee until the water evaporates and it turns a pale golden brown.
  2. The Bloom Add spices and a 30ml splash of water to form a fragrant, light-colored paste.
  3. The Sear Add chicken and whole chilies; fry for 5 minutes until sealed.
  4. The Simmer Whisk yogurt and cashew paste; stir into the pan on low heat until the sauce is velvety.
  5. The Final Flourish Garnish with a drop of rose water and silver leaf if you're feeling royal.

Cuisine: Indian

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