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Living in Delhi, I've had the pleasure of enjoying a tasty dish known as Chicken Changezi numerous times. However, constantly dining out wasn't always feasible. So, I tried replicating this rich, flavorful dish at home. The result was amazing! While it may not be the same as the Old Delhi-style...
Ingredients
1st Marination
- 1kgChicken (curry cut pieces)
- 1pieceLemon (juice)
- 1 1/2tbspKashmiri Red chilli powder
- 2tbspGinger garlic paste
- 1tspSalt
- 2tbspOil
2nd Marination
- 1/2cupCurd
For the Curry
- 15pieceAlmonds
- 5tbspCanola Oil (divided)
- 2pieceLarge onions (sliced)
- 2tbspGinger garlic paste
- 4pieceLarge tomatoes (pureed)
- 1tspRed chilli powder
- 100mLMilk
- 1tspGaram masala
- 1tbspCoriander powder
- 1tspCumin powder
- 1/4cupCream
- 1tspChaat masala
- 1tbspKasuri methi (dried fenugreek leaves)
- 2pieceGreen chillies (sliced lengthwise)
- 1tspSalt (to taste)
- 1cupWater
- 3tbspCoriander leaves (for garnishing)
- 1pieceCoal (optional)
- 1tspoil/Clarified butter (for smoking, optional)
How to make Chicken Changezi
1st Marination
Place the chicken pieces in a bowl. Add salt, Kashmiri red chilli powder, ginger garlic paste, lemon juice, and oil. Mix well and set aside to marinate for 20 minutes.
2nd Marination
Add curd to the marinated chicken. Mix well and let it rest for another 10-15 minutes.
For the Curry
Soak the almonds in hot water for 8-10 minutes, then peel them and set aside.
Heat 2 tbsp of oil in a large frying pan or wok over medium-high heat. Add the marinated chicken and cook until the chicken pieces turn brown and are almost done (90%). Transfer to a bowl and set aside.
In the same frying pan or wok, heat 1 tbsp of oil over medium-high heat. Add sliced onions and peeled almonds, stirring for a few minutes or until slightly golden brown. Remove from the oil, let them cool, and then grind into a fine paste, adding a little water if necessary.
Heat the remaining oil in the frying pan over medium-high heat. Add ginger garlic paste and fry for a minute.
Add the pureed tomatoes, red chilli powder, milk, garam masala, coriander powder, and cumin powder. Cook for 4-5 minutes, stirring occasionally.
Add the cream, chaat masala, and the onion-almond paste and salt to taste. Cook on medium-high heat until oil starts to separate from the mixture.
Add the cooked chicken pieces, kasuri methi, green chillies, and water. Mix well. Cover and simmer for 8-10 minutes until the oil surfaces.
For a smoked flavour (optional): Heat a small piece of coal until red hot. Place a small bowl in the centre of the chicken in the wok. Add the hot coal to the bowl, drizzle with 1 tsp of ghee or oil, and immediately cover the wok to trap the smoke. Let it rest for 3-4 minutes, then remove the bowl of coal.
Garnish with fresh coriander leaves and serve hot with naan or roti.
Tips & Tricks
Marinate the chicken for a longer period to ensure it absorbs all the flavours.
Smoking the chicken is optional but adds a unique flavour to the dish.
Adjust the number of green chillies to suit your taste.
Adjust the amount of water to achieve your preferred gravy consistency.
You can also use cashews instead of almonds to achieve a similarly creamy texture and rich flavour.
You can serve it with more sliced green chillies or julienned ginger.
Recipe by
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨