Chicken Changezi

Ingredients

• 1 kg Chicken (bone‑in, drumsticks or thighs) (trim excess fat; keep bone for flavor)
• 2 tablespoons Ginger Garlic Paste (store‑bought or homemade)
• 1.5 teaspoons Salt
• 1 tablespoon Lemon Juice (optional, adds brightness)
• 1/2 cup Plain Yogurt (curd) (full‑fat for richness; should be slightly sour)
• 3 large Onions (about 500 g; sliced thinly)
• 12 pieces Cashew Nuts (soaked 10 min for easier grinding)
• 4 medium Fresh Tomatoes (roughly 500 g; washed)
• 1 teaspoon Red Chili Powder (Deggi) (adjust to heat preference)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 0.5 teaspoon Garam Masala (optional, added at end)
• 3 tablespoons Vegetable Oil (use oil from first onion fry for extra flavor)
• 2 tablespoons Heavy Cream (optional, for extra richness; can omit)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine chicken pieces with ginger‑garlic paste, salt, lemon juice (if using) and yogurt. Mix well, cover, and let rest for 30 minutes at room temperature.

   Time: PT30M

2. Prepare Onion‑Cashew Paste

   Slice the onions thinly. Soak cashew nuts in warm water for 10 minutes, then drain. In a blender, combine half the sliced onions with the soaked cashews, a pinch of salt, and blend to a coarse paste.

   Time: PT10M

3. Fry Onions for Oil

   Heat 2 tbsp oil in the flat skillet over medium heat. Add the remaining sliced onions and fry until they turn light golden brown, stirring occasionally. Remove with a slotted spoon and set aside.

   Time: PT10M

   Temperature: Medium heat

4. Cook Onion‑Cashew Paste

   In the same oil, add the onion‑cashew paste. Sauté on medium‑low heat for about 5 minutes until the raw smell disappears and the mixture thickens slightly.

   Time: PT5M

   Temperature: Medium‑low heat

5. Add Tomato Puree

   Blend the fresh tomatoes into a smooth puree (no need to peel). Add the puree to the pan, stir, and cook for 5 minutes until the oil begins to separate.

   Time: PT5M

   Temperature: Medium heat

6. Spice It Up

   Stir in red chili powder, turmeric, coriander powder, and salt. Cook for another 2 minutes, then add the fried golden onions back into the pan.

   Time: PT2M

   Temperature: Medium heat

7. Partial Cook the Chicken

   In a separate skillet, heat 1 tbsp oil over medium‑high heat. Add the marinated chicken pieces and sear for 4‑5 minutes on each side until they are about 60 % cooked (still slightly pink inside).

   Time: PT15M

   Temperature: Medium‑high heat

8. Combine Chicken and Gravy

   Transfer the partially cooked chicken into the tomato‑onion gravy. Mix gently, cover the pan loosely, and simmer on low heat for 12‑15 minutes until the chicken is fully cooked and the gravy thickens.

   Time: PT15M

   Temperature: Low heat

9. Finish with Yogurt and Optional Cream

   Reduce heat to low, stir in the remaining yogurt (and cream if using). Cook for another 3 minutes, allowing the flavors to meld. Sprinkle garam masala on top, if desired.

   Time: PT3M

   Temperature: Low heat

10. Serve

    Turn off the heat, garnish with a drizzle of the flavored oil from step 3 if desired, and serve hot with khamiri roti, naan, or plain rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g