Firstly, soak the cashew nuts and poppy seeds in warm water for 10 minutes. Then make a smooth paste in a blender.

Next, marinate the chicken with ginger-garlic paste and yoghurt in a bowl. Keep aside for an hour.

In a wok, heat ghee and oil. Once it is hot, add cloves, black peppercorns, cinnamon, green cardamom, black cardamom and dry red chillies.

Sauté till the aroma floats in the air.

Now add the chicken pieces from the marinade and sauté for 4-5 minutes.

Subsequently, add the remaining marinade, cashew nut and poppy seeds paste, white pepper powder, salt, red chilli powder and garam masala powder.

Then, add the onion paste and 1 cup water.

Cover the pan and cook on low heat for about 40 minutes.

Pour the ghee and mix well.

Finally, drizzle the soaked saffron milk and fresh coriander leaves.

Serve Bengali Chicken Rezala Recipe, hot with steamed rice or soak up the rich gravy with any roti or bread.