Serves 1
Directions
- 1Take 1/2kg chicken and make cuts so it cooks from inside.
- 2Add 1 tablespoon ginger-garlic paste, 1/2 teaspoon salt, 1/2 teaspoon Garam Masala, 1 teaspoon Chaat Masala, 1/2 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1 teaspoon Kashmiri red pepper powder, 2 pinch orange food color, and 1 lemon juice.
- 3Mix well and leave to marinate for 10-15 minutes.
- 4For the gravy, take a pan and add 2 tablespoons of oil.
- 5Once the oil is hot, add 200-gram roughly chopped onion.
- 6Let the onion turn slightly pink and soft.
- 7Add 250gram tomatoes and some salt (2-3 pinch) to soften them.
- 8Cook on slow to medium flame for 10 minutes until the tomatoes are soft.
- 9Let the mixture cool, then make a fine paste using a mixer jar.
- 10Take the same pan, add 2-3 tablespoons of oil, and heat it up.
- 11Place all the marinated chicken pieces in the hot oil and shallow fry them.
- 12Fry one side for 5-6 minutes on high flame, then turn and cook the opposite side well.
- 13Turn off the flame once the chicken is cooked from both sides.
- 14Take another pan, add 1/4th cup oil and 1 tablespoon butter.
- 15Add 2 tablespoons of ginger-garlic paste and fry for 1 minute on high flame.
- 16Slow down the flame and add 1/2 teaspoon normal red pepper powder, 1 teaspoon Kashmiri red pepper powder, 1 tablespoon coriander powder, 1/4th teaspoon turmeric powder, and 1/2 teaspoon salt.
- 17Slightly mix and roast the spices for a few seconds.
- 18Add the tomato and onion paste and fry it well on high flame until the oil comes up.
- 19Add 1 tablespoon Fenugreek seeds and fry well on high flame.
- 20Add 100gram of brined curd and mix it.
- 21Add the fried chicken to the gravy.
- 22Add 100gram Amul fresh cream or milk cream and mix.
- 23Add 1/2 cup water and mix everything well.
- 24Cover and cook on low-medium flame for 15 minutes.
- 25Fry well on high flame, then slow down the flame.
- 26Add 4 chopped green chilies and some chopped green coriander, then mix.
- 27Add 2 tablespoons of butter and mix well.
- 28Place a bowl in the middle, add hot coal to it, and use oil or butter on the coal.
- 29Cover for 10 minutes to give it coal smoke.
- 30Serve the Chicken Changezi.
Ingredients
- 500 gr Chicken
- 1 Tbsp Ginger Garlic Paste
- 0.5 Tsp Salt
- 0.5 Tsp Garam Masala Powder
- 1 Tsp Chaat Masala Powder
- 0.5 Tsp Cumin Powder
- 0.5 Tsp Black Pepper Powder
- 1 Tsp Kashmiri Red Chilli Powder
- 2 Pinch Red Food Colour
- 1 Lemon Juice
- 2 Tbsp Oil
- 200 gr Onion, roughly chopped
- 250 gr Tomatoes
- 0.25 Tsp Salt
- 0.25 cup Oil
- 1 Tbsp Butter
- 1 Tbsp Ginger Garlic Paste
- 0.5 Tsp Regular Red Chilli Powder
- 1 Tsp Kashmiri Red Chilli Powder
- 1 Tbsp Coriander Powder
- 0.25 Tsp Turmeric Powder
- 0.5 Tsp Salt
- 1 Tbsp Fenugreek Leaves
- 100 gr Brined Curd
- 100 gr Amul Fresh Cream or milk cream
- 0.5 cup Water
- 4 Green Chillies, chopped
- 1 handful Coriander Leaves, chopped
- 2 Tbsp Butter
- Charcoal
Equipment
PanMixer jarBowl
Tips
- Add salt according to your taste.
- Orange food color is optional; red food color can be used or skipped.
- Adding salt to tomatoes helps them soften.
- Concentrate on frying the gravy well for better taste.
- Cover the pan during simmering as the gravy jumps.
- Give coal smoke for 10 minutes for an authentic flavor.
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