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 flavors, 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 color. 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,

Lemon Chicken

          Looking for an easy and a citrus flavoured chicken curry? Then here is a simple recipe with minimum of spices. Light on your tummy and good for the kids too, as it is not spicy. You can adjust the amount of green chilies according to your preference. 

          If you want a soup like consistency increase the quantity of water. Relish with plain steamed rice, jeera rice, pulao, plain biryani or just plain chapati. So check the step by step pictorial recipe to prepare it.

• 500 gms. chicken on bones, curry cut
• 2-3 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 2 green chilies, slit
• 3 tbsp. coriander leaves, chopped
• 8-10 kaffir lime leaves
• juice of 1/2 lime

          Heat 2 tbsp. oil in a pan and fry the chicken till light brown. Keep aside. 

          Heat remaining oil and temper with cumin seeds. Sauté for a few seconds.  Add the onion and garlic and sauté till light brown.

          Add the coriander leaves, coriander powder, slit green chilies, salt and turmeric powder. Sauté for a few seconds. 

          Now add the fried chicken, kaffir lime leaves and 1 & 1/2 cups water and cook, covered on low flame till the chicken is cooked and the gravy is slightly reduced.

          When done, add lemon juice and simmer for another minute. Switch off the flame and transfer to a serving dish. Serve with plain steamed rice, jeera rice, pulao, plain biryani or just plain chapati.

                      Heat 2 tbsp. oil & fry the chicken till light brown. Keep aside. 

                     Heat remaining oil & temper with cumin seeds. Then add onion & garlic
                     and sauté till light brown.

                    Add coriander leaves, green chilies & all dry spices. Sauté for few seconds. 

                     Add fried chicken, kaffir lime leaves & 1 & 1/2 cups water & cook, 
                     covered on low flame till chicken is cooked & gravy is slightly reduced.

                       When done, add lemon juice & simmer for another minute.

                      Serve with plain steamed rice, jeera rice, pulao, plain biryani or just
                      plain chapati.

Spicy Mutton Masala

          If you are looking for some spicy mutton curry, then you are at the right place. Made this yummy mutton masala today that was a sure bliss. Just with the right amount of spiciness, it was a sure hit at my place. Relished with some rice for lunch and with homemade chapati at night, accompanied with salad and dal fry. So gonna try this delicious curry? then do check out a step by step pictorial recipe to prepare it. Bon Appetit !!

• 500 gms. mutton with bones
• 2-3 onions, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, pureed
• salt to taste
• 3-4 tbsp. oil
• 1 sprig curry leaves
• 1 tsp. coriander leaves 

Dry roast & grind - 

• 2 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 8-10 dry red chilies
• 2 tbsp. fresh grated coconut
• 1 tsp. sesame seeds
• 2-3 green cardamoms
• 1" cinnamon
• 5-6 cloves
• 1/2 star anise
• 1/2 mace
• 1/2 tsp. peppercorns
• 1 tsp. fennel seeds
• pinch of fenugreek seeds

          Boil the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.

          Heat oil in a pan / kadai and saute the onions till light brown. Add the ginger-garlic paste and tomato puree. Fry till the oil separates.

          Now add the ground spice paste and saute well for a while. Add the boiled mutton, salt and curry leaves. Mix everything well and add 1/2 cup water.

          Cover and simmer on a low flame till you get a thick gravy consistency. Switch off the flame. Garnish with coriander leaves. 

          Serve as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. It also goes well with dosa, appam and idiyappam.

                                Heat oil & saute onions till light brown. 

                             Add ginger-garlic paste & tomato puree. Fry till oil separates.

                                Add the ground spice paste & saute well for a while. 

                    Add boiled mutton, salt & curry leaves. Mix well & add 1/2 cup water.

                    Cover & simmer on low flame till you get a thick gravy. Switch off flame. 
                    Garnish with coriander leaves. 

                   Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori 
                   roti, rumali roti or chapati. It also goes well with dosa, appam & idiyappam.

Chicken Peas Curry

          This combination of Peas with Chicken into a curry form is simply yummy. I made use of dried white peas to make this delicious gravy. So go ahead and give it a try. Very easy and an awesome preparation, it can be enjoyed with any form of rice or Indian bread, including dosa, appam, idiyappam, etc.

• 400 gms. chicken curry cut
• 1/2 cup dried white peas, soaked overnight
• 3 tbsp. oil
• 1-2 bay leaves
• 1" cinnamon
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tomato, chopped
• 1 tsp. ghee
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tbsp. coriander leaves to garnish

          Pressure cook the soaked white peas in 1 1/2 cups water for 5 minutes on a low flame after the first whistle or till it is soft. Keep aside. 

          Make a paste of the ginger-garlic paste, tomato paste and all the dry spices with some water. Keep aside.

          Heat 1 tbsp. oil and saute the chicken till light brown. Drain and keep aside. Heat the remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds.

          Saute for a few seconds and then add the onion. Fry till it turns light brown. Add the spice paste and saute till the oil separates.

          Now add the tomatoes and fry till it is mashed. Add the fried chicken and 1 cup water or as needed. Cover and simmer till it is cooked and the chicken is tender.

          Add the boiled peas and simmer further for 2-3 minutes. Adjust water accordingly. When done, switch off the flame and add the ghee and kasuri methi. 

           Mix well and garnish with coriander leaves. Serve as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, kulcha, tandoori roti, paratha or just plain chapatti. It can also be relished with dosa, uttapam, appam or idiyappam.