Chicken Changezi
Ingredients
Marination
- Chicken on bones 1.5 kg
- Yogurt 5 tbsp
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Lemon juice 1 tbsp
- Salt 1 tsp
- Red chili powder 1 tsp
Cooking
- Onion 1 big size, sliced
- Oil 1/2 cup
- Cashew nuts 20
- Tomatoes 3 big, chopped
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Salt if needed
- Red chili powder 1 tsp
- Kashmiri chili powder 2 tsp
- Garam masala 1 tsp
- Coriander powder 2 tsp
- Chat masala 1 tsp
- Dried fenugreek leaves 1 tsp + 1/2 tsp
- Fresh cream 1/4 cup
Garnish
- Garam masala
- Dried fenugreek leaves
Preparation
Marination
- In a bowl, mix yogurt, ginger and garlic paste, lemon juice, salt and red chili powder. Add chicken pieces and mix.
- Marinate in the refrigerator for 1 hour.
Cooking
- Heat oil in a cooking vessel and add the marinated chicken pieces and sear on a medium to high flame until golden from the outside. Take out and keep aside. Reserve the marinade for later use.
- To the same oil, add the sliced onions. Fry until they start to turn golden.
- Now add cashew nuts and stir fry for 3-4 minutes on a low flame so that onions do not turn brown.
- Now add chopped tomatoes, cover and cook until tomatoes are soft and mushy.
- Transfer the tomato mixture into a blender and blend using a little water to make a smooth paste.
- In the same cooking vessel, there will be a little oil left from the onion and tomato mixture. Add ginger paste and garlic paste and sauté for 1 minute until aromatic.
- Now add the blended paste and the leftover marinade and mix. Cook until the oil separates from the gravy.
- Add salt, red chili powder, Kashmiri chili powder, garam masala, coriander powder, chat masala and fenugreek leaves. Cook for 1 minute.
- Add fried chicken pieces and a cup of water, cover and cook on low for 20-25 minutes or until the chicken is fully cooked.
- Now on low flame, add fresh cream and 1/2 tsp of dried fenugreek leaves. Stir and bring to a boil.
- NOTE: Chicken changezi is ready. If you want more gravy then you can add water at this stage, bring to a boil and turn the flame off.
- Dish out, sprinkle garam masala and dried fenugreek leaves.
- Serve chicken changezi with naan or roti.
Chicken Changezi
Ingredients
Marination
- Chicken on bones 1.5 kg
- Yogurt 5 tbsp
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Lemon juice 1 tbsp
- Salt 1 tsp
- Red chili powder 1 tsp
Cooking
- Onion 1 big size sliced
- Oil 1/2 cup
- Cashew nuts 20
- Tomatoes 3 big chopped
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Salt if needed
- Red chili powder 1 tsp
- Kashmiri chili powder 2 tsp
- Garam masala 1 tsp
- Coriander powder 2 tsp
- Chat masala 1 tsp
- Dried fenugreek leaves 1 tsp + 1/2 tsp
- Fresh cream 1/4 cup
Garnish
- Garam masala
- Dried fenugreek leaves
- Preparation
Instructions
Marination
- In a bowl, mix yogurt, ginger and garlic paste, lemon juice, salt and red chili powder. Add chicken pieces and mix.
- Marinate in the refrigerator for 1 hour.
Cooking
- Heat oil in a cooking vessel and add the marinated chicken pieces and sear on a medium to high flame until golden from the outside. Take out and keep aside. Reserve the marinade for later use.
- To the same oil, add the sliced onions. Fry until they start to turn golden.
- Now add cashew nuts and stir fry for 3-4 minutes on a low flame so that onions do not turn brown.
- Now add chopped tomatoes, cover and cook until tomatoes are soft and mushy.
- Transfer the tomato mixture into a blender and blend using a little water to make a smooth paste.
- In the same cooking vessel, there will be a little oil left from the onion and tomato mixture. Add ginger paste and garlic paste and sauté for 1 minute until aromatic.
- Now add the blended paste and the leftover marinade and mix. Cook until the oil separates from the gravy.
- Add salt, red chili powder, Kashmiri chili powder, garam masala, coriander powder, chat masala and fenugreek leaves. Cook for 1 minute.
- Add fried chicken pieces and a cup of water, cover and cook on low for 20-25 minutes or until the chicken is fully cooked.
- Now on low flame, add fresh cream and 1/2 tsp of dried fenugreek leaves. Stir and bring to a boil.
- NOTE: Chicken changezi is ready. If you want more gravy then you can add water at this stage, bring to a boil and turn the flame off.
- Dish out, sprinkle garam masala and dried fenugreek leaves.
- Serve chicken changezi with naan or roti.