Chicken Changezi

Name: Chicken Changezi
Total time: 1800 s
Yield: Serves 4 to 5 servings
Cuisine: American
Ingredients: For marination:; 2.2 lbs chicken (about 1 kg); 2 teaspoons ginger-garlic paste; 2 teaspoons red chili powder; 4 tablespoons thick yogurt (about 60 ml); 2 teaspoons lemon juice; 2 teaspoons salt; For onion-cashew paste:; 2 medium onions, chopped; 16 cashews; 2 tablespoons whole milk (about 30 ml); 2 tablespoons oil, for frying onions and cashews; For thick gravy:; 3 teaspoons cumin-coriander powder; 1 teaspoon garam masala powder; 2 teaspoons ginger-garlic paste; 4 tablespoons tomato paste (about 60 ml); 2 teaspoons heavy cream (about 10 ml); 2 teaspoons dried fenugreek leaves (kasuri methi), dry roasted and crushed; 4 tablespoons oil or ghee, for frying chicken (about 60 ml); Salt and spices to taste

Madhu Walter @madhus_recipe

Sydney Australia 🇦🇺

Chicken Changezi is a rich, creamy, and aromatic North Indian chicken curry from the Mughlai tradition, often associated with the era of Genghis Khan. In this dish, roasted or fried chicken pieces are cooked in a thick gravy made from a blend of tomatoes, yogurt, cream, ginger-garlic paste, cilantro, chili, and garam masala. It is typically served with naan or roti.

Madhu Walter @madhus_recipe

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Ingredients

30 minutes

Serves 4 to 5 servings

For marination:
2.2 lbschicken (about 1 kg)
2 teaspoonsginger-garlic paste
2 teaspoonsred chili powder
4 tablespoonsthick yogurt (about 60 ml)
2 teaspoonslemon juice
2 teaspoonssalt
For onion-cashew paste:
2medium onions, chopped
16cashews
2 tablespoonswhole milk (about 30 ml)
2 tablespoonsoil, for frying onions and cashews
For thick gravy:
3 teaspoonscumin-coriander powder
1 teaspoongaram masala powder
2 teaspoonsginger-garlic paste
4 tablespoonstomato paste (about 60 ml)
2 teaspoonsheavy cream (about 10 ml)
2 teaspoonsdried fenugreek leaves (kasuri methi), dry roasted and crushed
4 tablespoonsoil or ghee, for frying chicken (about 60 ml)
Salt and spices to taste

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Steps

30 minutes

1

In a large bowl, combine all the marinade ingredients with the chicken. Mix well and set aside to marinate for 30 minutes.
2

Heat oil in a pan. Add the chopped onions and sauté over medium heat for about 8-10 minutes until lightly browned. Add the cashews, mix, and continue to sauté over medium heat. Remove from heat, let cool, then blend with milk to make a smooth paste.
3

To fry the chicken, heat oil in a large frying pan. Place the marinated chicken pieces side by side, shaking off excess marinade. Sear over medium-high heat for about 5 minutes, turning occasionally, until evenly browned.
4

Add the tomato paste and onion-cashew paste to the fried chicken. Mix well and cook over medium heat for 4-5 minutes until the oil separates. Add all the spices and salt, then cook for another 3-4 minutes over medium heat until the oil separates again. Add water as needed, mix, cover, and simmer on low heat for 15 minutes until the chicken is cooked through and the oil separates. Finally, add the cream and roasted dried fenugreek leaves, stir, and cook on low heat for 2 minutes. Turn off the heat.
5

Your Chicken Changezi is ready to serve. Transfer to a serving bowl, garnish with cilantro leaves and lemon, and serve with roti, naan, or rice.
6