Chicken Changezi

Changezi may or may not have come from the times of the Mongolian conquerer Genghiz Khan but this Mughlai style chicken curry with a cashew, milk and cream base is going to be a sure hit next time you are in the mood for a curry. Serve this comforting curry with rice or naan bread @sarchakra

PREP TIME: 40 mins

COOK TIME: 40 mins

YIELDS: 4

Ingredients

Chicken thighs 5
Salt to taste
Lemon ½
Oil 6 tbsp, divided
Tomato 2, puréed
Onion 2, chopped
Green chilies 5, slit
Milk 1 cup
Ginger paste 4 tsp, divided
Garlic paste 4 tsp, divided
Cashews 10-15
Chaat masala powder 2 tsp
Dried fenugreek leaves 2 tsp
Coriander powder 1 tbsp
Red chili flakes 2 tsp
Kashmiri chili powder 2 tsp
Garam masala powder 1 tsp
Yogurt 2 tbsp
Sugar 1 tbsp
Ghee 1 tbsp

Method

Marinate chicken with 2 tsp ginger paste, garlic paste, a little salt and lemon juice. Keep aside for 30 mins.
Heat 1 tbsp of oil to the pan. Add the chicken thighs. Add the red chili flakes. Fry the chicken and let the moisture evaporate from the chicken completely and the chicken start to change color. Keep aside.
In a separate pan heat 1 tbsp oil. Add onions and cashews. Cook till light golden. Do not darken. Cool and make a paste. Keep aside.
In the remaining oil add ginger and garlic paste. After a couple of minutes add tomato purée. Add coriander powder and red chili powder. Add chaat masala, salt, milk masala. Cook on a low flame till the oil floats.
Add cream and cashew and onion paste. Turn the heat up and cook for a few mins. Add the chicken. Add Garam masala powder and crushed fenugreek leaves. Add slit chilies. Cover and simmer till the chicken is done.
Stir the ghee into the chicken.

Notes

Add vegetarian fried onions you can get in Indian groceries as an alternative to frying raw onions and add to the curry later.

Use almonds if you don’t have cashews.

Traditionally lotus seed pops are used in this recipe.

You can make a paste of the fried onions and cashews if you want but I find that is optional as the onions cook into the curry smoothly just as well enough.

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