Chicken Changezi Recipe
This dish is popular in the Northern Part of India, especially the Old Delhi side; though not as popular as butter chicken, the taste is similar to butter chicken. We can have it with Roti/Naan/Parathas.
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.
Video
Notes
For this recipe, marination is very important; you may even marinate it overnight and make the gravy the next day.
Instead of full cream milk, you may also add 1 tbsp fresh cream.