Chicken Changezi Recipe

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Chicken Changezi Recipe

Chicken Changezi is a flavorful and rich dish that originates from Mughlai cuisine. This dish, named after the Mongol ruler Genghis Khan, is known for its creamy texture and a burst of spices. The recipe combines marinated chicken cooked in a rich tomato-based gravy along with yogurt, cream, and aromatic spices, making it a perfect indulgence for any special meal.

Ingredients

For Marination:

  • 1 kg chicken (cut into medium pieces)
  • 1 cup yogurt (thick)
  • 2 tbsp lemon juice
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste

For Gravy:

  • 2 large onions, finely chopped
  • 4 medium tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 2-3 green chilies, slit
  • 1/2 cup fresh cream
  • 1/2 cup yogurt
  • 1/4 cup milk
  • 2 tbsp cashew nuts (soaked and ground to a paste)
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 tsp cumin seeds
  • 2 tbsp butter
  • 2 tbsp oil
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp black pepper powder
  • 1/2 tsp red chili powder
  • 1 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • Salt to taste

Time Duration:

  • Preparation Time: 30 minutes
  • Marination Time: 1-2 hours
  • Cooking Time: 45 minutes
  • Total Time: Approximately 2.5 to 3 hours

Instructions

Step 1: Marinate the Chicken (1-2 hours)

  1. Prepare the chicken: Wash the chicken thoroughly and pat it dry with a kitchen towel.
  2. Marination: In a large bowl, combine thick yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Mix well.
  3. Coat the chicken: Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours. The longer the chicken marinates, the better the flavors will be absorbed.

Step 2: Fry the Chicken (15 minutes)

  1. Fry the marinated chicken: Heat 1 tbsp oil and 1 tbsp butter in a pan over medium heat. Add the marinated chicken pieces and fry them until they are golden brown and partially cooked (about 70% done). This should take about 8-10 minutes. Remove the chicken from the pan and set aside.

Step 3: Prepare the Gravy (20-25 minutes)

  1. Sauté the onions: In the same pan, add the remaining oil and butter. Once hot, add cumin seeds and let them splutter. Add the finely chopped onions and sauté until golden brown (about 8-10 minutes).
  2. Add ginger-garlic paste: Add 1 tbsp of ginger-garlic paste and the slit green chilies. Cook for another 2-3 minutes until the raw smell of the ginger and garlic disappears.
  3. Tomato puree: Add the tomato puree and cook for about 7-8 minutes on medium heat until the oil starts to separate from the masala.
  4. Add spices: Add coriander powder, cumin powder, red chili powder, black pepper powder, and turmeric powder. Stir well and cook for another 2 minutes to allow the spices to blend with the tomato mixture.
  5. Cashew paste: Add the ground cashew paste and cook for 2-3 minutes until the gravy thickens slightly.

Step 4: Combine Chicken and Gravy (10 minutes)

  1. Add chicken to the gravy: Return the partially cooked chicken pieces to the pan with the gravy. Stir to coat the chicken with the masala.
  2. Yogurt and milk: Reduce the heat to low and add the yogurt and milk. Stir continuously to prevent curdling and ensure everything is well-mixed.
  3. Simmer: Cover the pan and let the chicken simmer for about 10-12 minutes on low heat until it’s cooked through and tender. Stir occasionally to prevent sticking.

Step 5: Final Touches (5 minutes)

  1. Add cream: Once the chicken is fully cooked, add the fresh cream to the gravy. Stir well and cook for another 2 minutes to enhance the richness.
  2. Kasuri methi: Crush the dried fenugreek leaves between your palms and sprinkle them over the dish. Add garam masala and give it a final stir.
  3. Garnish and serve: Garnish the Chicken Changezi with fresh coriander leaves and serve hot with naan, roti, or rice.

Tips and Tricks:

  • Marination: For best results, marinate the chicken overnight to allow the spices to penetrate deeper into the meat.
  • Thick gravy: If you prefer a thicker gravy, reduce the quantity of milk or cook it longer on low heat to evaporate the excess liquid.
  • Yogurt and cream: To avoid curdling, always ensure that the yogurt is at room temperature and stir it in gradually. Similarly, add the cream at the very end of cooking.

Serving Suggestions:

  • Naan or Roti: The rich and creamy Chicken Changezi pairs perfectly with soft naan, tandoori roti, or paratha.
  • Rice: Serve with fragrant basmati rice or jeera rice to complement the spicy and aromatic flavors of the dish.
  • Accompaniments: Add a side of fresh cucumber salad or raita to balance the richness.

Nutritional Information (per serving):

  • Calories: 520 kcal
  • Protein: 35g
  • Carbohydrates: 10g
  • Fat: 38g
  • Fiber: 2g

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