Chicken Changezi Recipe

Ingredients

• 1 kg Chicken (curry‑cut, skin on for extra flavor)
• to taste Salt
• 2 Tbsp Kashmiri Red Chilli Powder (mild, bright red color; 1 Tbsp for marination, 1 Tbsp for gravy)
• 1 tsp Cumin Powder (for marination)
• 1 Tbsp Cumin Powder (for gravy)
• 1 tsp Coriander Powder (for marination)
• 1.5 Tbsp Coriander Powder (for gravy)
• 1 pinch Garam Masala (for marination)
• 1 tsp Garam Masala (homemade, added at the end)
• 2 Tbsp Ginger Garlic Paste (for marination)
• 3 Tbsp Ginger Garlic Green Chili Paste (coarsely ground; made from 20‑25 garlic cloves, 5‑6" ginger and 4‑5 green chilies)
• 1 Tbsp Red Chilli Paste
• 1 tsp Lemon Juice
• 8 Tbsp Oil (vegetable or canola oil; divided for different stages)
• 1.5 kg Tomatoes (8‑9 medium, blanched and pureed coarse)
• 3 Onion (medium, finely chopped)
• 0.25 tsp Turmeric Powder
• 1.5 Tbsp Yellow Chilli Powder (authentic Old Delhi flavor; substitute with extra Kashmiri red chilli if unavailable)
• 5 Tbsp Fresh Cream (heavy whipping cream)
• 0.5 cup Whisked Curd (plain yogurt, whisked smooth)
• 3 Green Chili (slit lengthwise, added at the end)
• 1 pinch Chaat Masala
• 1 pinch Kasuri Methi (dried fenugreek leaves)
• 1/4 cup Fresh Coriander Leaves (roughly chopped, for garnish)
• 2 cup Water (hot, added as needed)

Instructions

1. Marinate the Chicken

   Make shallow cuts in the 1 kg chicken pieces, then add salt, 1 Tbsp Kashmiri red chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, a pinch of garam masala, 2 Tbsp ginger‑garlic paste, 1 Tbsp red chilli paste and 1 tsp lemon juice. Mix thoroughly and let sit for at least 15 minutes (or overnight for deeper flavor).

   Time: PT15M

2. Partially Cook the Chicken

   Heat a large skillet over high flame, add 2 Tbsp oil and let it shimmer. Place the marinated chicken pieces in a single layer; sear each side for 2‑3 minutes until lightly caramelised. Cover the pan and cook for another 10‑12 minutes until the chicken is about 75‑80 % done.

   Time: PT18M

   Temperature: high flame

3. Boil and Peel Tomatoes

   Score the base of 8‑9 medium tomatoes with a cross cut, drop them into boiling water and cook for 10 minutes. Drain, let cool, then peel off the skins.

   Time: PT10M

   Temperature: boiling

4. Blend Tomato Puree

   Transfer the cooled tomatoes to a blender and pulse into a coarse puree, leaving some small chunks.

   Time: PT5M

5. Sauté Onions

   In a saucepan, heat 2‑3 Tbsp oil over medium flame. Add the 3 chopped onions and cook, stirring occasionally, until golden brown (about 8 minutes).

   Time: PT8M

   Temperature: medium flame

6. Add Ginger‑Garlic‑Green Chili Paste

   Stir in the 3 Tbsp coarse ginger‑garlic‑green chili paste and sauté for 3 minutes until the raw aroma disappears and the mixture turns lightly brown.

   Time: PT3M

   Temperature: medium flame

7. Toast the Spice Blend

   Add 0.25 tsp turmeric, 1 Tbsp Kashmiri red chilli powder, 1.5 Tbsp coriander powder, 1 Tbsp cumin powder and 0.5 tsp garam masala. Stir quickly and cook for 4 minutes, adding a splash of hot water to keep the spices from burning.

   Time: PT4M

   Temperature: medium flame

8. Cook the Tomato Gravy

   Pour the coarse tomato puree into the pot, season with salt, and mix well. Cover and simmer on low‑medium heat for 20‑25 minutes, stirring occasionally, until the oil rises to the surface and the gravy thickens.

   Time: PT25M

   Temperature: low‑medium

9. Enrich the Gravy

   In the same skillet used for the chicken, heat 4‑5 Tbsp oil. Add the cooked tomato gravy, then whisk in 0.5 cup whisked curd, 5 Tbsp fresh cream, 1 tsp homemade garam masala and 1‑1.5 Tbsp yellow chilli powder. Cook on high flame for 20‑25 minutes, allowing the flavors to meld and the oil to separate again.

   Time: PT25M

   Temperature: high flame

10. Finish with Chicken and Final Spices

    Add the partially cooked chicken pieces to the rich gravy, followed by 3 slit green chilies, a pinch of chaat masala and a pinch of kasuri methi. Mix gently and simmer on low flame for 5‑10 minutes until the chicken is fully cooked and the sauce coats the meat.

    Time: PT10M

    Temperature: low flame

11. Garnish and Serve

    Stir in 1/4 cup freshly chopped coriander leaves. Transfer to a serving dish and serve hot with khamiri roti, naan or steamed rice.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

12 g

Fat

38 g

Fiber

3 g