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,

Shola - Old Delhi style

 

           SHOLA, an ancient Mughlai dish hailing from the bygone days of Old Delhi, has been largely forgotten over time. Its roots trace back to Afghanistan or Peshawar, with its remnants now found sporadically in a handful of households and a few aged eateries nestled in the alleys of old Delhi. 

          This culinary gem can be relished as a satisfying standalone meal or savored alongside some refreshing raita. For a detailed guide on preparing my innovative fusion rendition, follow the step-by-step visual recipe provided. 

          The traditional method involves crafting SHOLA from leftover mutton korma,  incorporating elements of spinach, lentil and rice. This makes it a clever way to repurpose any culinary excess.

          Alternatively, the option to introduce mutton or chicken mince exists as well. Reminiscent of the esteemed Mughlai delicacy Haleem, SHOLA boasts similar characteristics.

           Inspired by this remarkable recipe, I've introduced my own twist by replacing rice by Foxtail millet and mutton with chicken. The result is a nourishing, well rounded and diabetic friendly one-pot masterpiece. 

• 1 cup boneless chicken, finely chopped / chicken keema
• 1 cup spinach, roughly chopped
• 1/3 cup foxtail millet, soaked for an hour
• 1/3 cup split green moong dal, soaked for an hour
• 3 tbsp. oil
• 2 tbsp. ghee
• 2 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1 tsp. salt or to taste
• 1 tomato, chopped
• 1/2 cup curd 
• 2 green chilies, slit
• 1 tbsp. Chopped coriander leaves, chopped green chilies, ginger julienne & lemon wedges to garnish

          Heat oil in a pan / kadai and sauté one sliced onion till light brown. 

          Now add the ginger garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates. 

          Add the tomatoes and stir fry till it is mashed. 

          Next add the chicken and continue to sauté till well browned. 

          Then add the curd and keep sautéing till it leaves the sides of the pan. 

          Now add the chopped spinach, soaked moong dal and millet, slit green chilies and 3&1/2 -4 cups water. Pressure cook for 5-6 whistles. 

          Meanwhile, for the tempering, heat the ghee in a pan and fry the remaining onion till light brown. 

          To serve, spoon the prepared SHOLA into a serving dish and pour the tempering over it. 

          Garnish with chopped coriander leaves, chopped green chilies, ginger julienne and lemon wedges. Enjoy this delicious one-pot delicacy just as it is or with some raita.  

                                  Heat oil & sauté one sliced onion till light brown. 

                        Add ginger garlic paste & all the dry spices mixed with 1/4 cup water. 

                        Sauté till the oil separates. 

                                  Add the tomatoes and stir fry till it is mashed. 

                                 Next add the chicken & continue to sauté till well browned. 

                          Then add the curd & keep sautéing till it leaves the sides of the pan. 

                                  Now add the chopped spinach, 

                                  soaked moong dal and millet, slit green chilies 

                                  and 3 & 1/2 - 4 cups water. 

Pressure cook for 5-6 whistles. 

  Meanwhile, for the tempering, heat the ghee in a pan & fry the remaining 

onion till light brown. 

                                  To serve, spoon the prepared SHOLA into a serving dish

                                  and pour the tempering over it. 

                       Garnish with chopped coriander leaves, chopped green chilies, ginger 

                       julienne and lemon wedges.

                            Enjoy this delicious one-pot delicacy just as it is or with some raita.