Chicken Rezala, Bengali White Chicken Korma

Initial Preparation:

1. Clean and wash the chicken pieces, drain the water completely and set aside.
2. Grind together the cashew-nuts and poppy seeds along with enough water, and make a fine paste.
3. In a large bowl, marinate the chicken pieces with the items mentioned under 'For Marination'. Keep it aside for atleast 1 hour.

Curry Preparation:

1. Heat butter in a pan, add in the whole spices and fry for few seconds.
2. Now add in the marinated chicken along with the marinade, chopped green chillies and mix well. Cover and cook for 20 minutes on low-medium heat. Stir periodically.
3. Then add in the cashew nut-poppy seed paste and combine well. Cover and cook until the chicken is tender on low-medium heat. Adjust salt. Stir periodically to prevent burning.
4. Then open the lid and stir continuously on high heat until the gravy is thick and creamy.
5. Add in the kewra water and combine well. Remove from heat and set aside.
6. Heat 1 tablespoon of oil in a pan, add in the onion rings and saute until slightly translucent.
7. Then add in the dry red chillies or chilli flakes and fry for 20-25 seconds on low heat.
8. Pour over the curry and serve warm.