Chicken Rezala

Step 1

Place the cashews in a small bowl and cover with 0.75 cup of warm water. Let them soak for 10 minutes until soft, then drain and set aside.

Step 2

Pat the chicken breasts dry with a paper towel, then cut each breast lengthwise into two long flat pieces, like opening a book. Cut each piece crosswise into 2-inch-wide chunks.

Step 3

Cut the onion in half from root to tip, then place cut-side down and slice lengthwise into thin half-moon strips, about 1/8-inch thick.

Step 4

Combine the soaked cashews with 0.25 cup of water in a small blender and pulse until smooth and creamy, like almond butter. Set aside.

Step 5

Heat the ghee in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 6

Add the chicken pieces in a single layer and cook without stirring until the bottoms are golden, about 3–4 minutes. Flip the pieces and cook the other side until golden, about 3–4 minutes. Transfer to a clean plate.

Step 7

Add the onion slices to the same skillet and stir once every 15 seconds until the edges turn light gold and the onions soften, about 4–5 minutes.

Step 8

Stir the minced ginger and garlic into the onions and cook, stirring constantly, until the mixture smells strongly fragrant, about 1 minute.

Step 9

Pour the yogurt into a bowl and whisk it smooth, then slowly pour it into the skillet while stirring constantly to avoid lumps. Cook over medium heat, stirring gently, for 2 minutes.

Step 10

Pour the cashew paste into the yogurt mixture and stir until the sauce is smooth and no streaks remain, about 1 minute.

Step 11

Return the chicken pieces to the skillet, stir gently to coat with sauce, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly, about 10–12 minutes.

Step 12

Taste the curry and add salt and pepper in small pinches until it tastes balanced—not too salty, with just a whisper of pepper.

Step 13

Transfer the curry to a serving dish and serve hot with steamed basmati rice, naan, or flatbread.