Chicken Changezi

An exotic Mughlai dish full of richness originated from Afghan cuisine and modified goes very well with assorted Indian breads.

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Chicken- boneless (cut in 10 pieces)

Milk 100ml

Tomatoes 2 large (grind to a paste)

Onions 2 large (Chopped)

Double cream 1/4 cup

Yogurt 1/4 cup

Lemon juice 2 tbps

Ginger & garlic paste 2 Tbps

Red chilli powder 2 Tbps

Garam masala powder 1tbps

Coriander powder 1 tbps

Salt to taste

dry fenugreek leaves 1tbps

bullet green chilli 2 (sliced)

cashew nuts paste 1 cup

fresh coriander handful

Oil 1/2 cup

Ghee 1/2 tbsp

 

Process:

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

2: Then add the yogurt in the chicken mix well.

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 light golden on high flame.

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

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

7: Then add the tomato paste, milk, garam masala, coriander powder mix and cook on medium flame for 4 to 5 minutes.

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

10: Then add the fresh coriander and mix.

11: Serve hot with naan/roti.

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I am a student from hospitality background. Food always inspire me to look forward towards anything. Food keeps me creative, calm and also act as a stress buster. Food keeps people happy, cherishing and also plays a major role in any celebration.