Ingredients
Marination
- Chicken 1.5 kg
- Lemon juice 3 tbsp
- Ginger paste 1tsp
- Garlic paste 1 tsp
- Salt 1/2 tsp
- Kashmiri Red chili powder 1.5 tsp
- Turmeric powder 3/4 tsp
- Black Pepper powder 1/2 tsp
- Chat masala 1 tsp
- Garam masala 3/4 tsp
- Coriander powder 1.5 tsp
- Cumin powder 1.5 tsp
Gravy
Step 1 ingredients
- Oil 2 tbsp
- Onions 2 medium, thickly sliced
- Tomatoes 2 big, roughly chopped
Step 2 ingredients
- Oil 2 tbsp
- Marinated chicken
Step 3 ingredients
- Ghee 5-6 tbsp
- Ginger paste 1.5 tsp
- Garlic paste 1.5 tsp
- Salt 1 tsp (more or less as per your taste)
- Red chili powder to taste
- Turmeric powder 1/4 tsp
- Coriander powder 1/2 tsp
- Cumin powder 1/2 tsp
- Yogurt 1/2 cup
- Dried fenugreek leaves 1 tsp
- Green chilies 3-4, sliced lengthwise
- Fresh cream 3/4 cup
- Water 1 cup
- Green chilies
- Fresh coriander, chopped
Preparation
- Marination: Clean and wash the chicken pieces.
- Add salt, Kashmiri red chili, turmeric powder, black pepper power, chat masala and garam masala, coriander powder, cumin powder, ginger paste, garlic paste and lemon juice to the chicken.
- Marinate for at least 1 hour or overnight.
- Gravy: add oil to a pot and add onions. Cook until the tips of the onions slices start to turn golden.
- Add tomatoes and cook until soft.
- Transfer the onion mixture form the pot and allow to cool. Then blend it along with yogurt into a fine paste without using water. Keep aside.
- In a same empty pot, add 3 tbsp oil and line the chicken pieces. Cook at high flame for 2-3 minutes on each side to seal the juices inside.
- Now turn the flame medium, cover and cook for further 8-10 minutes or until the chicken is 90% cooked.
- Take out and keep aside.
- Clean the pot and add desi ghee. Add ginger and garlic paste and cook until the raw smell goes off.
- Now add salt, red chili, turmeric powder, coriander powder, crushed dried fenugreek leaves and cumin powder. Sauté for 30 seconds and add tomato and onion paste that we have made with “Step 2 ingredients”.
- Allow to cook until the oil separates from the gravy.
- Add cooked chicken and 1 cup of water, mix, cover and cook on low for 8-10 minutes or until the chicken is fully cooked and oil has separated from the gravy.
- Add fresh coriander and mix.
- Smoke the curry with a live charcoal.
- Enjoy with naan!
Chicken Changezi
Ingredients
Marination
- Chicken 1.5 kg
- Lemon juice 3 tbsp
- Ginger paste 1tsp
- Garlic paste 1 tsp
- Salt 1/2 tsp
- Kashmiri Red chili powder 1.5 tsp
- Turmeric powder 3/4 tsp
- Black Pepper powder 1/2 tsp
- Chat masala 1 tsp
- Garam masala 3/4 tsp
- Coriander powder 1.5 tsp
- Cumin powder 1.5 tsp
Gravy
Step 1 ingredients
- Oil 2 tbsp
- Onions 2 medium thickly sliced
- Tomatoes 2 big roughly chopped
Step 2 ingredients
- Oil 2 tbsp
- Marinated chicken
Step 3 ingredients
- Ghee 5-6 tbsp
- Ginger paste 1.5 tsp
- Garlic paste 1.5 tsp
- Salt 1 tsp more or less as per your taste
- Red chili powder to taste
- Turmeric powder 1/4 tsp
- Coriander powder 1/2 tsp
- Cumin powder 1/2 tsp
- Yogurt 1/2 cup
- Dried fenugreek leaves 1 tsp
- Green chilies 3-4 sliced lengthwise
- Fresh cream 3/4 cup
- Water 1 cup
- Green chilies
- Fresh coriander chopped
Instructions
- Marination: Clean and wash the chicken pieces.
- Add salt, Kashmiri red chili, turmeric powder, black pepper power, chat masala and garam masala, coriander powder, cumin powder, ginger paste, garlic paste and lemon juice to the chicken.
- Marinate for at least 1 hour or overnight.
- Gravy: add oil to a pot and add onions. Cook until the tips of the onions slices start to turn golden.
- Add tomatoes and cook until soft.
- Transfer the onion mixture form the pot and allow to cool. Then blend it along with yogurt into a fine paste without using water. Keep aside.
- In a same empty pot, add 3 tbsp oil and line the chicken pieces. Cook at high flame for 2-3 minutes on each side to seal the juices inside.
- Now turn the flame medium, cover and cook for further 8-10 minutes or until the chicken is 90% cooked.
- Take out and keep aside.
- Clean the pot and add desi ghee. Add ginger and garlic paste and cook until the raw smell goes off.
- Now add salt, red chili, turmeric powder, coriander powder, crushed dried fenugreek leaves and cumin powder. Sauté for 30 seconds and add tomato and onion paste that we have made with “Step 2 ingredients”.
- Allow to cook until the oil separates from the gravy.
- Add cooked chicken and 1 cup of water, mix, cover and cook on low for 8-10 minutes or until the chicken is fully cooked and oil has separated from the gravy.
- Add fresh coriander and mix.
- Smoke the curry with a live charcoal.
- Enjoy with naan!