Indian Chicken Rezala | Tender Mughlai Chicken in 25 Mins

Rinse the chicken breast under cold water, pat dry, and cut into bite-sized pieces. In a bowl, combine with the plain yogurt and a pinch of fine salt, then let marinate briefly.

Roughly chop the onion, garlic, and peeled ginger. Puree the cashews and poppy seeds together with the onion, garlic, ginger, and 3-4 tbsp of water in a blender into a smooth, velvety white paste. Cook the basmati rice in lightly salted water according to package instructions, or keep warm in the oven.

Heat the clarified butter (ghee) in a deep skillet or casserole pot over medium heat. Briefly toast the bay leaves and ground cardamom until fragrant.