Chicken Rezala

Method

1. Soak the saffron in 2 tablespoons of warm water and set aside for 10 minutes to bloom while you prepare the marinade.
2. Combine the yogurt, ground white pepper, and cardamom in a bowl, add the chicken pieces, and marinate for at least 15 minutes to allow the spices to penetrate the meat.
3. Grind the cashews into a smooth paste using a small blender or mortar and pestle, then stir the paste into the remaining marinade mixture.
4. Heat a heavy-bottomed pan over medium heat and add the marinated chicken along with all the marinade, stirring gently to coat the pieces evenly.
5. Temper the dish by reducing the heat to low and allowing the chicken to cook in its own juices for approximately 25 minutes, turning occasionally, until the meat is fully cooked through.
6. Stir in the bloomed saffron water during the final 7 minutes of cooking, allowing the golden hue and floral aroma to infuse the sauce.
7. Serve the Chicken Rezala hot, ensuring the creamy cashew and yogurt sauce is spooned generously over the chicken.