Total: 50 minutes
Chicken Changezi is a fascinating and delicious gravy. The dish is believed to be named after the 13th century Mongolian (Mughals) warrior Genghis Khan (Chengiz khan) . It is one of the traditional Indian recipes of medieval India and has become a popular choice of chicken lovers today.
This delicious recipe can be made with the available flavoring agents from any kitchen because all the ingredients are essential and used widely for cooking.
It is highly popular in the streets of old Delhi. I happened to visit Delhi and tasted this delicious recipe. This has made me not forget this recipe and learn to cook in my kitchen and i'm lucky enough to share with you all!
500gm Chicken with bones
1 tbsp ginger garlic paste in (2 parts)
2 tsp red chilli powder
1 tsp kashmiri chilli powder
2-4 green/red chillies (cut vertically)
2 tsp lemon juice
1 cup curd/yogurt
1 tsp salt
2 tbsp oil
2 medium onions sliced
10 cashew nuts
2 tsp coriander powder
1 tsp garam masala powder
4 tomatoes (pureed)
½ cup milk
2 tbsp fresh cream
1 tsp chaat masala
2 tsp kasuri methi
Salt to taste
Take a bowl and add chicken, yogurt, 1 part of ginger garlic paste, red chilli, kashmiri chilli, salt and lime juice mix well and set aside for 30 minutes.
Take a pan, add some oil and heat in medium flame, add onions, fry till light golden brown and then add cashew and roast well together for 3-5 minutes remove from the pan and let it cool.
Then blend in a mixer/grinder into a fine paste and add a small amount of water when necessary.
Shallow Frying the chicken:
Take the same pan, add some oil, preheat the oil on medium flame and add the chicken alone. Keep the excess marinade for further use.
Fry the chicken on each side for 5 minutes until slightly tender.
Final Mix up:
Now take another pan, add oil and heat it on medium flame. Then add ginger garlic paste, tomato puree mix well until it loses its moisture.
Add coriander powder, garam masala, and chat masala and mix well .
Then add the onion and cashew pure for 1-2 minutes once it starts popping out, add the leftover marinade and close the lid and cook for 3-5 minutes on a medium flame.
Once you feel the rawness of the gravy disappear, lower the flame then add milk, stir it and sprinkle kasuri-methi over the gravy, close the lid and cook it for 3-5 minutes. Add water whenever required.
Over the gravy add red/green chillies and keep stirring until the oil separates from the gravy.
Remove from the pan into a bowl, add fresh cream and it's ready to be served.
The exquisite taste of spices added to this recipe is so authentic to its origin and it is amazingly Fingerlicious!
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Till then signing off!