Chicken Changezi

Name: Chicken Changezi
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: Marination -; 1 tbsp. ginger-garlic paste; 1/3 cup yoghurt, whisked; 1 tsp. red chili powder; 1 tsp. lime juice; salt to taste; Other ingredients -; 500-600 gms. chicken, curry cut; 5 tbsp. oil; 1 tsp. ginger-garlic paste; 1/3 cup tomato puree; salt to taste; 1 tsp. red chili powder; 1 tbsp. coriander powder; 1 tsp. cumin powder; 1/2 tsp. garam masala powder; 1 onion, sliced; 8-10 cashew nuts; 1/3 cup milk; 2-3 tbsp. fresh cream; 1 tsp. kasuri methi, dry roasted & crushed; 2 green chilies, slit; 1-2 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#rr - This is a divine chicken curry which has its origin when Changez Khan, the Mongolian warrior ruled India. The gravy of this Mughlai delicacy is rich and creamy with mild flavours, derived from the cashew paste and cream. You can relish Chicken Changezi with steam rice, jeera rice or any Indian bread like naan, tandoori roti or lachcha paratha.

Bethica Das @kitchen_flavours

Saved

Ingredients

30 minutes

4 servings

Marination -
1 tbsp.ginger-garlic paste
1/3 cupyoghurt, whisked
1 tsp.red chili powder
1 tsp.lime juice
salt to taste
Other ingredients -
500-600gms. chicken, curry cut
5 tbsp.oil
1 tsp.ginger-garlic paste
1/3 cuptomato puree
salt to taste
1 tsp.red chili powder
1 tbsp.coriander powder
1 tsp.cumin powder
1/2 tsp.garam masala powder
1onion, sliced
8-10cashew nuts
1/3 cupmilk
2-3 tbsp.fresh cream
1 tsp.kasuri methi, dry roasted & crushed
2green chilies, slit
1-2 tbsp.coriander leaves, chopped

Saved

Steps

30 minutes

1

Marinate the chicken pieces with the marinade for 30 minutes.
2

Heat 1 tbsp. oil in a pan and stir fry the sliced onion till light brown in colour. set aside to cool. Then grind into a paste along with the cashew nuts.
3

Heat 2 tbsp. oil and fry only the marinated chicken pieces on all sides till it is uniformly browned. Set aside.
4

Heat remaining oil & sauté the ginger-garlic paste for a minute.
5

Then add the tomato puree. Sauté for a minute.
6

Now add all the dry spices and give it a nice mix.
7

Then add the onion-cashew paste. Stir fry till the oil separates.
8

Add the remaining marinade. Mix well & keep sautéing for a minute.
9

Then add 3/4 cup water & the fried chicken pieces. Give it a stir & cook,
covered till the chicken turns tender.
10

Add the milk & keep simmering till the oil separates & the gravy comes
to a desired consistency.
11

Lastly add the cream, kasuri methi & slit green chilies. Give it a stir
and simmer for a minute more.
12

When done, switch off the flame & garnish with coriander leaves.
13

Serve hot with naan, tandoori roti, kulcha, paratha, chapatti, steamed
rice or jeera rice,