Chicken Changezi Recipe Restaurant Style | Changezi Chicken Curry | Chicken Changezi | Chicken Changezi Recipe | Changezi Chicken | How To Make Chicken Changezi | Chicken Curry | Chicken Recipe


Ingredients for Chicken Changezi:

Chicken, large pieces with bones- 1 kg

For the Marination:
Salt- 2 tsp
Red Chilli Powder- 2 tsp
Ginger Garlic paste- 2 tbsp
Lemon Juice- 2 tsp
Whisked Curd/Yogurt (thick) - 6 tbsp (120 ml)

Onion-Cashew Paste:
Onion, sliced- 2 medium onions (around 160 gms)
Cashew nuts- 16

Spice Powders:
Red Chilli Powder- 2 tsp
Kashmiri Chilli Powder- 2.5 tsp
Coriander Powder- 3 tsp
Garam Masala Powder- 1 tsp

Other Ingredients:
Ginger Garlic Paste- 2 tsp
Readymade Tomato Purée- 8 tbsp
Room temperature Cow Milk - 150 ml
Fresh Cream-4 tbsp
Chaat Masala- 1 tsp
Kasuri Methi, dry roasted and powdered- 2 tsp
Oil or ghee- 3 tbsps + 2 tbsps for frying the chicken
Salt for seasoning- 1/2 tsp

Preparation:

Marinate the chicken pieces with ingredients specified and set it aside for 30 mins.
Slice the onions.
Now take a pan, heat 1.5 tbsp oil and add the sliced onions. Fry on medium heat for around 8-10 mins till light brown in color and then add the cashew nuts. Mix and continue to fry on medium heat for another 1-2 mins. The onions should not become too dark in colour.
Now set aside, cool and grind it to a paste by adding around 2-3 tbsp water.
To fry the chicken pieces, heat 2 tbsp oil in a large frying pan and place the marinated chicken pieces side by side without the extra marinade. Fry on high to medium high heat for 3 mins and then flip the pieces. Continue to fry on high to medium high heat on this side for 3 mins. Fry for another 2 mins on medium heat on each side till uniformly browned.
Use readymade tomato purée/paste for this recipe. If not available, blend 2 medium sized red tomatoes and use that instead.
Use boiled milk cooled to room temperature.
Dry roast the Kasuri Methi (Fenugreek Leaves) and crush it with your hands when cooled.

Process:

Heat oil in a pan and add the ginger garlic paste.
Fry on low heat for 2 mins and then add the tomato purée.
Give a mix for a minute and then add the Onion-Cashew Paste.
Mix and fry on medium heat for 4-5 mins till oil separates.
Add all the Spice Powders and 1/2 tsp salt and cook on medium heat for 3-4 mins till oil separates.
Now switch off heat and add the room temperature milk (boiled and cooled) and give a mix. Switch on heat.
Keep stirring for 3-4 mins on low to medium low heat till it’s cooked and oil separates.
Now add the fried chicken pieces and mix it well.
Keep mixing and frying the chicken pieces on medium heat for 3-4 mins till oil separates.
Now add 250 ml water, give a mix and cover and cook on low heat for 15 mins till meat is cooked and oil separates.
Now add the cream, chaat masala and dry roasted Kasuri Methi.
Mix and cook on low heat for 2-3 mins.
Serve with roti, naan or rice.





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