Chicken changezi

Chicken changezi recipe is a variety chicken recipe which has some mughlai flavor in it. It is an ancient recipe originated from the era of Changez khan(Chenghiz Khan). It's actually a mughlai style chicken gravy recipe cooked in rich and creamy masala gravy.
This is a delicious chicken recipe and is a rich recipe made using rich ingredients. It has a gravy consistency which is suitable to have it with rotis or parathas.I made this recipe for the first time and instantly liked its taste as it is less spicy and has rich taste to the recipe.This recipe is not known to many and I would like to share more details on this chicken recipe through my blog.It has great flavors, spices, richness to the whole gravy. I have added cream, yogurt, tomato puree, fried onion paste along with dry fruits paste into t hihe recipe and over all this has made the whole recipe quite rich.While making chicken changezi, generally chicken is roasted separately.The main masala of changezi recipe is of onion and kaju paste sauteed in oil or ghee.To this gravy ingredients like milk, cream, yogurt, tomato puree are added to give a gravy like consistency.The chicken is roasted well and all these masala paste are added and cooked well to form a thick gravy suitable to make during several occasions.

Ingredients:

Chicken - 1kg (cut in medium pieces)

Milk - 100ml

Tomatoes - 2 large (for making puree)
Onions - 2 large (sliced)
Fresh cream - 1/4 cup
Yogurt - 1/4 cup
Lemon juice - 2 tablespoon
Ginger & garlic paste - 2 tablespoon
Chaat masala powder - 1teaspoon
Red chilli powder - 3 teaspoon
Garam masala powder 1 teaspoon
Coriander powder - 1 tablespoon
Salt - As per taste
Dry fenugreek leaves - 1 tablespoon (heaped)
Green chillies - 2 (slitted)
Cashew nuts - 10/12
Oil - ½  cup
Ghee - ½  cup

Water - ½ cup

Method:

Marinate chicken pieces with salt, 1 teaspoon red chilli powder, 1 tablespoon ginger & garlic paste, lemon juice and yogurt. Mix all the ingredients well with the chicken,cover and keep it aside for 1  hour.

In the meantime make puree of the tomatoes and keep that aside.

Now after 1 hour heat a pot and add the marinated chicken pieces in that pot without any oil or ghee. Cook the chicken till all the liquid dries on high flame. Dish the chicken out after all the marination dries up making an even coating on every piece. Keep it aside.
Now, heat 3 tablespoon of ghee in another pan and fry the onions,cashew nuts together till light golden on medium flame.
Then remove the fried onions and cashew nuts from the ghee, grind it to a smooth paste and little bit milk or water can be added it to grind.
Again heat rest of the ghee + ½ cup oil in the same pot, add the rest ginger & garlic paste and fry for 1 minute on high flame.

Then add the tomato puree, milk, garam masala and coriander powder.  Mix them well and cook on medium flame for 4 to 5 minutes.
Then add the fresh cream, chaat masala, and the grinded paste of onions & cashew nuts. Mix all the masalas well and cook on medium flame till the oil + ghee  comes on the surface.
Finally, add the chicken pieces which was kept aside with fenugreek leaves (crushed by hand), green chillies and water.  Mix and cook for few more minutes on low flame till the oil + ghee comes on the surface. Switch off the flame and see the lip smacking dish hot with roti/ paratha/Pulao/naan.