Introduction
The origin of this dish dates back to the era of Mongolian ruler Genghis Khan. The chicken is roasted first and then cooked in a rich gravy made of milk, cashews, cream and tomato purée along with minimal spices. There is no usage of whole spices here. I’ve served it with Onion Kulchas.
Ingredients for Chicken Marinade
- 500 gms chicken, bone-in or boneless (if using boneless please adjust cooking time)
- ½ tbsp ginger garlic paste
- ½ cup yogurt
- Lemon juice
- ½ tsp chilli flakes
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ¼ tsp black pepper powder
- ½ tbsp salt
Instructions
- Add all the ingredients with the chicken.
- Mix well and leave it aside to marinate for 30 minutes.
Other Ingredients
- 2 medium tomatoes, paste
- ¼ cup milk
- ½ tbsp ginger garlic paste
- 10–12 cashews
- 1 tbsp coriander powder
- ½ tbsp red chilli powder
- 1 tsp garam masala powder
- 1 tsp chaat masala powder
- 1 tsp Kasuri Methi
- 2 onions
- Coriander leaves
- 3–4 green chillies
- Oil
- Salt to taste
- Heat oil in a pan.
- Add the marinated chicken and fry on medium-high flame until the water dries out.
- Heat another pan with oil.
- Add onions and fry until golden.
- Remove and grind them with cashews to make a paste.
- In the same pan add tomato purée, ginger garlic paste and the powdered masalas. Fry for 2–3 minutes.
- Add the onion and cashew paste and continue frying, adding water if required.
- Bhunao the masala well.
- Add the remaining marinade masala (if any) and fry well.
- Add milk and water and simmer for 10 minutes.
- Add cream and Kasuri Methi and mix well.
- Add green chillies, cover and cook on medium-low flame for another 10 minutes.
That’s it, your Chicken Changezi is ready.
Enjoy with phulkas and kulchas.
Spice Level: 🌶🌶
