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Changi Chicken
A rich, creamy and slightly spicy North Indian style Changi Chicken with smoky grilled pieces, cashew‑poppy seed paste, fresh cream and aromatic spices. Perfect for a festive dinner or weekend feast.
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Cost Breakdown
Critical Success Points
- • Marinating the chicken for at least 1.5 hours.
- • Grinding the cooked onion‑tomato mixture to a smooth paste.
- • Shallow‑frying chicken to obtain grill marks without deep‑frying.
- • Adding the cashew‑poppy seed paste on low heat to avoid burning.
- • Executing the dhungar (smoke) technique safely.
Safety Warnings
- • Handle hot oil and the smoking bowl with care to avoid burns.
- • Ensure chicken reaches an internal temperature of 75°C (165°F) for safety.
- • Use gloves when handling the hot dhungar bowl.
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