Hello, friends. Today’s recipe, Chicken Changezi recipe, is a chicken recipe from the Mughlai era. This recipe got its name from the famous ruler called Genghis Khan. He would be very fond of the recipe. Chicken Changezi is very popular in the north side of India for its thick gravy and creamy texture. Chicken Changezi is well-known for its great taste and texture in chicken recipes.
Table of Contents
Chicken Changezi recipe is made by marinating the chicken in curd and different Indian spices and resting it for some minutes; the more you rest, the more the taste will come. Marinated chicken is a shadow fight with a mixture prepared differently with different spices. It has a good amount of tomatoes, onions, and cashew paste. You can look at the detailed step-by-step recipe and video provided from our YouTube channel below. Then, you will adequately understand this recipe and method for making it to perfection.
This recipe goes very well with Tandoori roti and Chapatis, and it also goes well with steamed rice. As this recipe has good gravy, it goes well with Indian breads.
You will like this recipe. You can make the required changes as per your requirement, like reducing or increasing salt or chillis. Please share your valuable feedback by giving stars to this post. Write us our e-mail and subscribe to our channel without fail to get updates on Famous Dishes and unique recipes that we update periodically.
Chicken Changezi Ingredients.
1 Kg Chicken Medium Size with Bone
3-4 Nos Onions Sliced
4-5 Nos Tomatoes Grinded to a paste/pureed
250 grams Curd
15-20 Nos Almonds Soaked in warm water for 30 mins and deskinned
Chopped Coriander Leaves
2 tbsp Ginger Garlic Paste
2 Nos Green chillies chopped
1 tbsp Red Chilly Powder
1 tbsp Kashmiri Red chilly powder
1/2 tsp Turmeric Powder
1/2 tsp Cumin Powder
1/2 tsp Dry Mango Powder
1/4 Cup Fresh Cream Milk
1 tbsp Lemon Juice
1 tbsp Kasuri Methi
Salt as per taste
Oil for Cooking
How to make chicken changezi recipe in hindi video?
Chicken Changezi recipe step by step.
Chicken Changezi Recipe
Equipment
- Mixing Bowl
- Deep Kadhai
- Frying Pan
- Mixer Grinder
Ingredients
- 1 Kg Chicken Medium Size with Bone
- 3-4 Nos Onions Sliced
- 4-5 Nos Tomatoes Grinded to a paste/pureed
- 250 grams Curd
- 15-20 Nos Almonds Soaked in warm water for 30 mins and deskinned
- Chopped Coriander Leaves
- 2 tbsp Ginger Garlic Paste
- 2 Nos Green chillies chopped
- 1 tbsp Red Chilly Powder
- 1 tbsp Kashmiri Red chilly powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Dry Mango Powder
- 1/4 Cup Fresh Cream Milk
- 1 tbsp Lemon Juice
- 1 tbsp Kasuri Methi
- Salt as per taste
- Oil for Cooking
Instructions
- Ingredients
- To begin, start by marinating the chicken. Place the chicken in a mixing bowl and add ginger garlic paste, three tablespoons of curd, and lemon juice.
- Then add half a portion of all the dry masalas; the remaining masalas we will use for the gravy – Cumin Powder, Garam Masala, Dry Mango Powder, turmeric, red chilly powder & Salt.Mix all the ingredients well with the chicken and marinate for at least 30 mins.If you are in a hurry, you can also fry it immediately.
- To prepare, heat a frying pan or Kadhai and add 4-5 tablespoons of oil. Fry finely sliced onions on medium flame until golden brown.
- After the onions have turned slightly golden brown, transfer them onto a plate.
- In the same pan, add more oil and fry the marinated chicken on medium heat. Once cooked, set it aside.
- Grab a separate pan and pour in 4-5 tablespoons of oil. Toss in some ginger garlic paste and fry until the raw scent dissipates.
- Add green chillies and fry them together.
- Next, add tomato paste or puree and continue cooking until the liquid is reduced and fully cooked.
- To enhance the flavour, sprinkle some salt and continue cooking until the raw aroma dissipates and the oil separates. Next, incorporate the remaining dry spices into the sauce and mix thoroughly.
- Next, we will create a paste by combining the fried onions and soaked almonds, then grinding them until they become a smooth consistency.
- Mix the onion and almond paste thoroughly into the gravy.
- Now, add the leftover curd and either full cream milk or fresh cream (although full cream milk is recommended for authenticity). Make sure to mix everything together thoroughly and continuously stir until it begins to boil. A helpful tip is always stirring constantly when adding curd to gravy to prevent curdling.
- Mix the fried chicken into the thick, creamy gravy and ensure it is well-coated. Allow it to cook thoroughly.
- To cook, cover it with a lid and let it simmer for 10 minutes on low heat.
- Remember to check and stir the gravy after 10 minutes, and make sure the chicken is cooked thoroughly. Don't forget to check the seasoning too.
- To enhance the flavour of the gravy, crush some kasuri methi in your palms and sprinkle it in.
- To finish, add a sprinkle of freshly chopped coriander leaves as a garnish.
- The Chicken Chengazi, which is quite delicious, is now ready to be served.
1 Comment
Super recipe