Chicken Changezi Recipe | Changezi Chicken
Chicken Changezi: Rich, creamy, delectable Mughlai delicacy, the origin dates back to the era of Mongolian ruler Genghis (Chengiz) Khan.
Changezi chicken, Chicken changezi, Chicken changezi recipe, Shahi chicken changezi recipe
INGREDIENTS ( 1 CUP = 250 ML )
For marinating and roasting chicken
chicken with bone
or 1.1 lbs
garam masala powder
red chili powder
salt to taste
oil for roasting the chicken
For onion cashew nut paste
oil for frying
Kashmiri red chili powder
garam masala powder
chaat masala powder
salt as required
Making onion cashew paste
Heat 1 tbsp oil in a pan. Once the oil turns hot, add chopped onions and cashew nuts. Saute until light brown.
Turn off the flame and transfer them to the blending jar and let them cool down.
Once done, blend until smooth. Then set aside.
Marinating the chicken
Combine curd, ginger-garlic paste, garam masala powder, turmeric powder, and red chili powder together in a bowl. Then whisk well until smooth.
Add the chicken pieces to the mixture and mix well. Let it rest for half an hour.
Roasting the chicken
Heat oil in the same pan. Once the oil turns hot, add marinated chicken pieces and roast over medium flame for 10 minutes.
Then transfer to a bowl and set aside
Making chicken changezi recipe
Heat oil or ghee in a pan. Add ginger-garlic paste and saute for a minute.
Add grated tomatoes, turmeric powder, chili powder, and salt as required.
Stir to mix. Cover and cook for 7-8 minutes or until oil separates. Stir in between.
Add cumin powder, coriander powder, garam masala powder, kasuri methi, and chat masala powder. Mix well.
Add onion-cashew nut paste, milk and fresh cream. Stir to mix.
Add the roasted chickens. Mix well.
Add 1/2 cup warm water. Stir to mix. Then cover and cook until chickens get tendered. Stir in between.
Once done, remove from flame.
Chicken changezi is ready to serve. Serve hot with some naan, paratha or any flavored rice of your choice.
Bone-in chicken thighs pieces taste best.
The gravy gets its creamy texture from milk, cream and nuts paste.
The amount of water to use may vary depending on the size and age of chicken. So add water accordingly.
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