Recipe of Chicken Changezi.

Oct 20, 2017
2 min read

Chicken Changezi: The History of the curry & its supposed connection dates back to the era of Mongolian ruler Ghenghis Khan. For India, the Mughal era began with Babur's rule in 14th century A.D. The dish is named after the 13th century Mongolian warrior, Genghis Khan.

The recipe for Chicken Changezi:

INGREDIENTS:

1: chicken 1kg (cut in 10 pieces).

2: milk 100ml.

3: tomatoes 2 large (grind to a paste).

4: onions 2 large (sliced).

5: double cream 1/4 cup.

6: yogurt 1/4 cup.

7: lemon juice 2tbs.

8: ginger & garlic paste 1tbs.

9: chaat masala powder 1tbs.

10: red chilli powder 1&1/2tbs.

11: garam masala powder 1tbs.

12: coriander powder 1tbs.

13: salt 1tbs (heaped).

14: dry fenugreek leaves 1tbs (heaped).

15: green chilli 2 (sliced).

16: cashew nuts 10.

17: fresh coriander handful.

18: olive oil 1/2 cup.

19: ghee 1/2 cup.

PROCESS:

1: Marinate chicken with salt, red chilli powder, ginger & garlic paste, lemon juice and mix well. Cover and keep it in the fridge for 1 hour.

2: Add the yogurt in the chicken and mix it.

3: Now add the chicken in a pot and cook the chicken till all the liquid dries on high flame(keep aside).

4: Heat oil and fry the onions, cashew nuts till they are light golden on high flame.

5: Then remove the onions and cashew nuts from the oil, grind it to a smooth paste and add milk or water to the paste.

6: Heat ghee in a pot. Add ginger & garlic paste and fry for 1 to 2 minutes on high flame.

7: Add the tomato paste, milk, garam masala, coriander powder and mix it. Cook on medium flame for 4 to 5 minutes.

8: Then add cream, chaat masala, and the grinded paste of onions & cashew nuts and mix well. Cook till the oil or ghee comes to the surface on medium flame.

9: Now add the chicken which was kept aside with fenugreek leaves, green chilli, water 1/2 cup. Mix and cook till the ghee comes to the surface on medium flame which makes the chicken pieces moist and tender.

10: Add the fresh coriander mix.

11: Serve hot with naan.