7Mix well and leave to marinate for 10-15 minutes.
8Mix well and leave to marinate for 10-15 minutes.
9Mix well and leave to marinate for 10-15 minutes.
10For the gravy, take a pan and add 2 tablespoons of oil.
11For the gravy, take a pan and add 2 tablespoons of oil.
12For the gravy, take a pan and add 2 tablespoons of oil.
13Once the oil is hot, add 200-gram roughly chopped onion.
14Once the oil is hot, add 200-gram roughly chopped onion.
15Once the oil is hot, add 200-gram roughly chopped onion.
16Let the onion turn slightly pink and soft.
17Let the onion turn slightly pink and soft.
18Let the onion turn slightly pink and soft.
19Add 250gram tomatoes and some salt (2-3 pinch) to soften them.
20Add 250gram tomatoes and some salt (2-3 pinch) to soften them.
21Add 250gram tomatoes and some salt (2-3 pinch) to soften them.
22Cook on slow to medium flame for 10 minutes until the tomatoes are soft.
23Cook on slow to medium flame for 10 minutes until the tomatoes are soft.
24Cook on slow to medium flame for 10 minutes until the tomatoes are soft.
25Let the mixture cool, then make a fine paste using a mixer jar.
26Let the mixture cool, then make a fine paste using a mixer jar.
27Let the mixture cool, then make a fine paste using a mixer jar.
28Take the same pan, add 2-3 tablespoons of oil, and heat it up.
29Take the same pan, add 2-3 tablespoons of oil, and heat it up.
30Take the same pan, add 2-3 tablespoons of oil, and heat it up.
31Place all the marinated chicken pieces in the hot oil and shallow fry them.
32Place all the marinated chicken pieces in the hot oil and shallow fry them.
33Place all the marinated chicken pieces in the hot oil and shallow fry them.
34Fry one side for 5-6 minutes on high flame, then turn and cook the opposite side well.
35Fry one side for 5-6 minutes on high flame, then turn and cook the opposite side well.
36Fry one side for 5-6 minutes on high flame, then turn and cook the opposite side well.
37Turn off the flame once the chicken is cooked from both sides.
38Turn off the flame once the chicken is cooked from both sides.
39Turn off the flame once the chicken is cooked from both sides.
40Take another pan, add 1/4th cup oil and 1 tablespoon butter.
41Take another pan, add 1/4th cup oil and 1 tablespoon butter.
42Take another pan, add 1/4th cup oil and 1 tablespoon butter.
43Add 2 tablespoons of ginger-garlic paste and fry for 1 minute on high flame.
44Add 2 tablespoons of ginger-garlic paste and fry for 1 minute on high flame.
45Add 2 tablespoons of ginger-garlic paste and fry for 1 minute on high flame.
46Slow 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.
47Slow 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.
48Slow 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.
49Slightly mix and roast the spices for a few seconds.
50Slightly mix and roast the spices for a few seconds.
51Slightly mix and roast the spices for a few seconds.
52Add the tomato and onion paste and fry it well on high flame until the oil comes up.
53Add the tomato and onion paste and fry it well on high flame until the oil comes up.
54Add the tomato and onion paste and fry it well on high flame until the oil comes up.
55Add 1 tablespoon Fenugreek seeds and fry well on high flame.
56Add 1 tablespoon Fenugreek seeds and fry well on high flame.
57Add 1 tablespoon Fenugreek seeds and fry well on high flame.
58Add 100gram of brined curd and mix it.
59Add 100gram of brined curd and mix it.
60Add 100gram of brined curd and mix it.
61Add the fried chicken to the gravy.
62Add the fried chicken to the gravy.
63Add the fried chicken to the gravy.
64Add 100gram Amul fresh cream or milk cream and mix.
65Add 100gram Amul fresh cream or milk cream and mix.
66Add 100gram Amul fresh cream or milk cream and mix.
67Add 1/2 cup water and mix everything well.
68Add 1/2 cup water and mix everything well.
69Add 1/2 cup water and mix everything well.
70Cover and cook on low-medium flame for 15 minutes.
71Cover and cook on low-medium flame for 15 minutes.
72Cover and cook on low-medium flame for 15 minutes.
73Fry well on high flame, then slow down the flame.
74Fry well on high flame, then slow down the flame.
75Fry well on high flame, then slow down the flame.
76Add 4 chopped green chilies and some chopped green coriander, then mix.
77Add 4 chopped green chilies and some chopped green coriander, then mix.
78Add 4 chopped green chilies and some chopped green coriander, then mix.
79Add 2 tablespoons of butter and mix well.
80Add 2 tablespoons of butter and mix well.
81Add 2 tablespoons of butter and mix well.
82Place a bowl in the middle, add hot coal to it, and use oil or butter on the coal.
83Place a bowl in the middle, add hot coal to it, and use oil or butter on the coal.
84Place a bowl in the middle, add hot coal to it, and use oil or butter on the coal.
85Cover for 10 minutes to give it coal smoke.
86Cover for 10 minutes to give it coal smoke.
87Cover for 10 minutes to give it coal smoke.
88Serve the Chicken Changezi.
89Serve the Chicken Changezi.
90Serve the Chicken Changezi.
Ingredients
500 gr Chicken
500 gr Chicken
500 gr Chicken
1 Tbsp Ginger Garlic Paste
1 Tbsp Ginger Garlic Paste
1 Tbsp Ginger Garlic Paste
0.5 Tsp Salt
0.5 Tsp Salt
0.5 Tsp Salt
0.5 Tsp Garam Masala Powder
0.5 Tsp Garam Masala Powder
0.5 Tsp Garam Masala Powder
1 Tsp Chaat Masala Powder
1 Tsp Chaat Masala Powder
1 Tsp Chaat Masala Powder
0.5 Tsp Cumin Powder
0.5 Tsp Cumin Powder
0.5 Tsp Cumin Powder
0.5 Tsp Black Pepper Powder
0.5 Tsp Black Pepper Powder
0.5 Tsp Black Pepper Powder
1 Tsp Kashmiri Red Chilli Powder
1 Tsp Kashmiri Red Chilli Powder
1 Tsp Kashmiri Red Chilli Powder
2 Pinch Red Food Colour
2 Pinch Red Food Colour
2 Pinch Red Food Colour
1 Lemon Juice
1 Lemon Juice
1 Lemon Juice
2 Tbsp Oil
2 Tbsp Oil
2 Tbsp Oil
200 gr Onion, roughly chopped
200 gr Onion, roughly chopped
200 gr Onion, roughly chopped
250 gr Tomatoes
250 gr Tomatoes
250 gr Tomatoes
0.25 Tsp Salt
0.25 Tsp Salt
0.25 Tsp Salt
0.25 cup Oil
0.25 cup Oil
0.25 cup Oil
1 Tbsp Butter
1 Tbsp Butter
1 Tbsp Butter
1 Tbsp Ginger Garlic Paste
1 Tbsp Ginger Garlic Paste
1 Tbsp Ginger Garlic Paste
0.5 Tsp Regular Red Chilli Powder
0.5 Tsp Regular Red Chilli Powder
0.5 Tsp Regular Red Chilli Powder
1 Tsp Kashmiri Red Chilli Powder
1 Tsp Kashmiri Red Chilli Powder
1 Tsp Kashmiri Red Chilli Powder
1 Tbsp Coriander Powder
1 Tbsp Coriander Powder
1 Tbsp Coriander Powder
0.25 Tsp Turmeric Powder
0.25 Tsp Turmeric Powder
0.25 Tsp Turmeric Powder
0.5 Tsp Salt
0.5 Tsp Salt
0.5 Tsp Salt
1 Tbsp Fenugreek Leaves
1 Tbsp Fenugreek Leaves
1 Tbsp Fenugreek Leaves
100 gr Brined Curd
100 gr Brined Curd
100 gr Brined Curd
100 gr Amul Fresh Cream or milk cream
100 gr Amul Fresh Cream or milk cream
100 gr Amul Fresh Cream or milk cream
0.5 cup Water
0.5 cup Water
0.5 cup Water
4 Green Chillies, chopped
4 Green Chillies, chopped
4 Green Chillies, chopped
1 handful Coriander Leaves, chopped
1 handful Coriander Leaves, chopped
1 handful Coriander Leaves, chopped
2 Tbsp Butter
2 Tbsp Butter
2 Tbsp Butter
Charcoal
Charcoal
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.