Chicken Changezi

Chicken Changezi is a Mughlai chicken gravy recipe, made by marinating chicken in dry spices and then cooking it in onion — cashew paste. This creamy chicken recipe tastes best with Butter Naan.

1 kg chicken cut in pieces

For marination
1 tbsp ginger garlic paste
3 tbsp curds
1 tsp salt
1 tbsp lemon juice
1 tsp red chilly powder

3 tbsp desi ghee
1/2 cup red onions sliced
5-6 Cashewnuts
1/2 cup milk
1 tbsp ginger garlic paste
1/2 cup tomato puree
1 tbsp coriander powder
1 tbsp chilly powder
1 tsp garam masala
3 tbsp dairy cream
1 tsp chaat masala
1 tsp dried methi leaves
Salt as required

Method of preparation:

For Marination:
In a bowl of chicken, add curd, ginger garlic paste, lemon juice, salt,  red chili powder, give it a mix. Keep it aside for 15-20 minutes.

For Onion-Cashewnut Paste
Heat ghee in a wok, add onion, cashew nuts, fry them until the onions turn golden brown.
Let it cool down and then grind it into a fine paste.

For Chicken Changezi
In the same vessel, fry the marinated chicken till it turns dry and golden brown.
Transfer it into a bowl.
Heat ghee in a wok, add the remaining ginger-garlic paste, tomato puree, stir it on high flame and meanwhile add milk.
Once the fat starts collecting, add red chili powder, coriander powder, garam masala, chaat masala, dry methi leaves, give it a mix.
Reduce the flame and add in the chicken, give it a mix.
Add onion-garlic paste, cream, salt, mix well and let the chicken cook till it’s well done.
Our Chicken Changezi is ready to serve.



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