Ingredients for Chicken Changezi

1 kg chicken

2 tbsp curd

1 tsp salt

2 tsp ginger garlic paste

1 tbsp kashmiri chilli powder

1 tsp lemon juice

½ tsp garam masala powder

½ tsp black pepper powder

5 tomatoes

10/12 cashews (soaked in hot water for 30 minutes)

Half cup Oil

4 onions chopped

2 tbsp ginger garlic paste

1 ½ tbsp coriander powder

1 tbsp kashmiri chilli powder

¼ turmeric powder

½ cumin powder

1 tsp yellow pepper powder

1 tsp salt

2 tbsp oil

3 tbsp curd

3 tbsp fresh cream

1 tsp sugar

1 cup milk

½ tsp dry fenugreek leaves (kasuri methi)

1 tbsp butter

½ tsp garam masala powder

2 green chillies

Fresh coriander leaves

Steps for Chicken Changezi

Wash the chicken pieces and make slit cuts on it for the spices to infuse in the chicken when marinated. Marinate the chicken pieces by adding hung curd, salt, ginger garlic paste, kashmiri chilli powder, garam masala powder, lemon juice, black pepper powder and keep in freeze for an hour. It can be kept for more time, as the longer you keep the flavor infuse in the chicken and gives better taste.

Boil half litre water in a big vessel, make light cuts on tomatoes and put it the vessel and boil it for 3 to 4 minutes. When done remove the tomatoes from hot water and put in cold water and peel the tomatoes and make puree in a mixer and keep aside.

Now grind the soaked cashews into a fine paste and keep aside. By soaking cashew in hot water, it grinds easily into a fine and smooth paste.

Heat half cup oil in a huge pan or vessel. Chicken Changezi needs more oil than normal dishes, but if you wish to cook in less oil, you can do that, add chopped onions sauté till golden brown, add ginger garlic paste and sauté for a minute then add coriander powder, kashmiri chilli powder, turmeric powder, cumin powder, yellow pepper powder this pepper powder is optional and sauté on low flame for a minute, add little water so the spices may not burn and cook for 2 minutes on low flame. Then pour tomato puree and salt to the spices and give a good mix, when it starts boiling cover it with a lid and cook on low flame for 15 minutes till tomatoes are cooked properly.

Now heat 2 tbsp oil in a pan and fry the marinated chicken pieces on high flame for 2 to 3 minutes, then turn the chicken pieces and again cook on high flame for 2 to 3 minutes and repeat this process till chicken is properly fried.

Check the tomato gravy and see that the tomatoes are cooked thoroughly; at this point add cashew paste, curd, fresh cream, butter, sugar and stir it well, since there are so many tomatoes and curd added to the gravy so to balance the taste, we have to add sugar to it.

Now transfer the fried chicken pieces from the pan to this gravy with the extra masala or oil that is in the pan stir it then pour milk and stir again, cook for 15 minutes on low flame till chicken is done and oil floats on top.

Then sprinkle dry fenugreek leaves, garam masala powder, fresh coriander leaves and slit green chillies; if you want the gravy to be spicier slit the chillies and add it to the gravy, cook for 2 minutes on low flame. Then off the flame and let the gravy rest for at least 10 minutes to give you an awesome taste.

Serve it hot with tandoori roti, naan and rice.

Tandoori Naan recipe without oven without yeast is also available on our page. Please watch and try the combination you will definitely love it.

If you like my recipes than do try and share your feedback and tag us on Instagram, Facebook and Youtube.

Points to Remember • Easy recipe as all the ingredient is readily available in kitchen. • Wash and clean the chicken and put cuts on the chicken so that the flavors get absorbed when marinated. • Marinate the chicken overnight in the refrigerator. Soak the cashew nuts in hot water to make it smooth and silky gravy