Chicken Changezi

 

          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. So check out the step by step pictorial recipe to prepare it. 

          The name is got from the ruler Changez Khan who ruled Delhi in the 13th century. Ever since, this delicacy is being prepare in household around Old Delhi, particularly in the Jama Masjid are. 

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

          Marinate the chicken pieces with the marinade for 30 minutes. 

          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. 

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

          Heat remaining oil and sauté the ginger-garlic paste for a minute and then add the tomato puree. Sauté for a minute.

          Now add all the dry spices and give it a nice mix. Then add the onion-cashew paste. Stir fry till the oil separates. 

          Time to add the remaining marinade. Mix well and keep sautéing for a minute more. 

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

          Now add the milk and keep simmering till the oil separates and the gravy comes to a desired consistency. 

          Lastly add the cream, kasuri methi and slit green chilies. Give it a stir and simmer for a minute more. When done, switch off the flame and garnish with coriander leaves. 

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

                             Marinate the chicken pieces with the marinade for 30 minutes. 

                             Heat 2  tbsp. oil & fry only the marinated chicken pieces till it is 

                             uniformly browned. Set aside.

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

                                  Then add the tomato puree. Sauté for a minute.

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

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

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

                       Then add 3/4 cup water & the fried chicken pieces. Give it a stir & cook, 

                       covered till the chicken turns tender. 

                     Add the milk & keep simmering till the oil separates & the gravy comes 

                     to a desired consistency. 

                        Lastly add the cream, kasuri methi & slit green chilies. Give it a stir 

                        and simmer for a minute more. 

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

                      Serve hot with naan, tandoori roti, kulcha, paratha, chapatti, steamed 

                      rice or jeera rice,