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CHICKEN CHANGEZI

https://youtube.com/shorts/_P8_tNpy3RM?si=vJNrXP5h3o2crZ3H
Cuisine
Difficulty Advanced
Time
Prep Time: 45 mins Cook Time: 90 mins Rest Time: 6 hrs Total Time: 8 hrs 15 mins
Cooking Temp 180  C
Servings 6
Description

Experience the essence of Mughlai cuisine with our delectable Chicken Changezi recipe! This dish features tender chicken pieces marinated in a vibrant blend of spices, yogurt, and lemon juice, ensuring every bite bursts with flavor.

Cooked to perfection in a luscious gravy made from sautéed onions, tomatoes, and aromatic spices, Chicken Changezi is the perfect balance of heat and richness. Finished with a touch of double cream and kasuri methi for that luxurious texture, this dish is topped with fresh coriander and green chillies for an added crunch.

Serve it hot with naan or rotis, and let your taste buds savor the magic of this traditional recipe. Whether it's a family dinner or a special gathering, Chicken Changezi is sure to impress and satisfy all your cravings!

Chicken Marination:
  • 900 grams chicken pieces
  • Salt to taste
  • 1 teaspoon black pepper
  • 1 teaspoon Kashmiri red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon chaat masala
  • 1/4 teaspoon red food color
  • 2 tablespoons ginger garlic paste
  • 2 tablespoons yogurt
  • 1 tablespoon lemon juice
    • Gravy Preparation:
  • 2 tablespoons ghee
  • 1 onion, sliced
  • 2 tomatoes, chopped
  • 5 cloves of garlic
  • 2 inches ginger root, chopped
  • 2 green chillies, chopped
  • 2 tablespoons oil (or additional ghee)
  • 1 teaspoon salt
  • 1 teaspoon Kashmiri chilli powder
  • 1/2 teaspoon turmeric powder
  • 4 tablespoons yogurt
  • 4 tablespoons double cream
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
Instructions
    Chicken Marination:
  2. - Begin by taking the chicken pieces and placing them in a large mixing bowl.
  3. - Sprinkle salt, black pepper, Kashmiri red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala, chaat masala, and red food color over the chicken.
  4. - Add ginger garlic paste, yogurt, and lemon juice to the bowl.
  5. - Use your hands or a spatula to thoroughly mix all the ingredients together, ensuring that each piece of chicken is evenly coated with the marinade.
  6. - Cover the bowl with plastic wrap or a lid. You can refrigerate the marinated chicken for several hours or overnight for deeper flavor, or proceed directly to cooking if you're short on time.
  7. - Heat a pan over high flame and add oil. Once the oil is hot, carefully add the marinated chicken pieces to the pan. Cook them for 2-3 minutes on one side until they get a nice sear.
  8. - Flip the chicken pieces over and cover the pan with a lid. Reduce the heat to medium and allow the chicken to cook for about 10-12 minutes, until it is partially cooked through. Alternatively, you can choose to bake the chicken in a preheated oven at 180°C for approximately 25 minutes. Once done, transfer the partially cooked chicken to a bowl and set it aside.
    9. Gravy Preparation:
  10. - In the same pan, add ghee and let it melt. Once melted, add sliced onions and sauté them until they become translucent, stirring occasionally to prevent burning.
  11. - Add chopped tomatoes, garlic cloves, and green chillies to the pan. Cook the mixture, stirring frequently, until the tomatoes soften and break down.
  12. - Once the tomato and onion mixture is cooked, turn off the heat and let it cool slightly. After cooling, transfer the mixture to a mixer grinder and blend it into a coarse puree.
  13. - Heat a wok over high flame and add some ghee or oil. Once the ghee is hot, pour in the prepared onion-tomato puree. Add Kashmiri chilli powder, salt, and turmeric powder to the wok. Stir the mixture well and allow it to cook over high heat for about 5-8 minutes, stirring occasionally to prevent it from sticking to the bottom.
  14. - Once the gravy is ready, add the previously cooked chicken pieces back into the wok along with yogurt. Cover the wok with a lid and let it cook until the oil starts to separate, stirring occasionally to ensure even cooking.
  15. - Finally, add double cream and kasuri methi to the gravy. Mix everything together well and allow it to simmer over low heat for 10-15 minutes, or until the chicken is fully cooked and the oil separates from the gravy.
  16. - Once cooked, sprinkle fresh coriander leaves and sliced green chillies on top for a burst of color and freshness.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 489.44kcal
% Daily Value *
Total Fat 36.24g56%
Saturated Fat 12.17g61%
Trans Fat 0.28g
Cholesterol 136.71mg46%
Sodium 645.5mg27%
Potassium 594.53mg17%
Total Carbohydrate 10.9g4%
Dietary Fiber 2.25g9%
Sugars 4.02g
Protein 30.54g62%
Vitamin A 182.46 IU
Vitamin C 49.19 mg
Calcium 79.86 mg
Iron 2.82 mg
Vitamin D 0.47 IU
Vitamin E 2.21 IU
Vitamin K 13.69 mcg
Thiamin 0.15 mg
Riboflavin 0.27 mg
Niacin 10.86 mg
Vitamin B6 0.73 mg
Folate 26.24 mcg
Vitamin B12 0.53 mcg
Phosphorus 284.11 mg
Magnesium 53.82 mg
Zinc 2.42 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Substitute chicken with paneer (Indian cottage cheese) or mutton for a delicious option.
  • For those who love heat, consider adding more green chillies or a dash of chili powder to the marinade and gravy.
  • For the best flavor, allow the chicken to marinate for several hours or overnight. This step is crucial as it tenderizes the meat and allows the spices to penetrate deeply.
  • If time permits, slow-cook the dish to allow the flavors to meld beautifully. This method enhances the depth of flavor.
  • Keep an eye on the cooking process, especially when cooking the chicken in the gravy. The oil separating from the gravy is a good indicator that the dish is well-cooked.
Read it online: https://kitchendiariesbyzubda.com/recipe/chicken-changeez/