CHICKEN CHANGEZI

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Another delicacy from Delhi - Chicken Changezi. A very popular Mughlai flavored dish, based on a rich tomato gravy. Though its not spicy, but this is so tangy and creamy. Chicken Changezi is appropriate to have with tandoori roti or naan. People who don't like spicy chicken, this is perfect for them. A restaurant style Chicken Changezi can be easily made and served at home. Personally, I like to order it almost every time whenever I am in Delhi. And in my place, I love to cook it and serve to my guests as children are always wish to have it. Don't waste your time, just go through the recipe and surprise your family with this lovely delicious restaurant style Chicken Changezi.


Ingredients
  • Chicken, on bone - 1 kg
  • Yogurt - 1 cup
  • Lemon juice - 3 tsp
  • Ginger-garlic paste - 2 and 1/2 tsp
  • Tomato puree - 2 cups
  • Green chillies, slit - 4 to 5
  • Kashmiri red chilli powder - 2 tsp
  • Coriander powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Chat masala powder - 1 tsp
  • Brown (fried) onion paste - 2 tsp
  • Cashew nut paste - 2 tsp
  • Milk - 1/3 cup
  • Kasuri methi (dried fenugreek leaves) - 1 tsp
  • Fresh cream - 3 to 4 tsp
  • Fresh coriander leaves, chopped - 2 tsp
  • Salt - to taste
  • Sugar - to taste
  • Ghee - as required

 Method

In a mixing bowl, take the chicken pieces. Add yogurt, 1 and 1/2 tsp ginger-garlic paste, lemon juice and some salt. Give it a nice mix and keep this marination for at least 1 hour.


Put a wok on the flame. Heat 3 tsp ghee. Add ginger-garlic paste and fry for a few secs. Add the tomato puree to it. Now, add some salt, a pinch of sugar, kashmiri red chlli powder, garam masala powder and the chat masala powder. Mix well. Cook for 4 to5 mins with covered lid. 


Add the brown onion paste, milk and cashew nut paste. Mix well. Add the marinated chicken to it. Give it a nice stir. Cover the lid and cook till the chicken becomes nice and soft. In between stir well. Add the kasuri methi and fresh cream. Add some chopped coriander leaves. Cook for another min or two. Garnish with some fresh coriander leaves and serve hot.

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