CHICKEN CHANGEZI

The recipe’s name that is Chicken Changezi is the popular Mughal’s Recipe familiar in India, Pakistan and also in Afghanistan. In Pakistan especially in the Northern Areas, where as in India it is very popular in Delhi, where people visiting there wish to taste it, as the restaurants are running with the Chicken Changezi in there menu. The recipe is also known in Afghanistan. It is served with roti or naan. The taste is a blend of sour and spicy.

INGREDIENTS YOU WILL NEED

• Chicken 1/2 kg
• Milk 50 ml
• Tomato 1 large
• Yoghurt 4 tablespoons
• Thick Cream 4 tablespoons
• Lemon Juice 1/2 tablespoon
• Ginger Garlic paste 2 tablespoons
• Red chili powder 1/2 teaspoon
• Coriander powder 1 teaspoon
• All-spice Powder 1/2 teaspoon
• Chaat Masala 1 teaspoon
• Salt 1 teaspoon
• Dried Fenugreek 1 teaspoon
• Fresh coriander leaves 1 tablespoon
• Bullet green chilies 2
• Small Green chilies 2
• Oil 1/2 cup
• Onion 1 large
• Almonds 5

METHOD

• ·         Crush the dried fenugreek leaves, slice the onions, cut the coriander leaves, chop the bullet green chilies and slice the small green chilies.
• ·         Dissolve almonds in water and peel its coat.
• ·         First of all, marinate chicken in ginger and garlic paste, red chili powder, lemon juice and salt, leave for about 1 hour in order to allow the chicken to absorb the content.
• ·         Heat oil in the pot add onions and almonds, sauté till soft and transparent do not turn them brown, take them out and grind them to paste.
• ·         Now add the ginger and garlic paste in the pot, also the tomato puree, grinded paste of onion and almonds, also add some salt, and cook for 5 minutes.
• ·         To the marinated chicken, now add the yoghurt and mix well.
• ·         Add the marinated chicken to the mixture in cooking pot, also add milk, coriander powder, all spice powder and chaat masala and cook for further 15 minutes on medium to low flame.
• ·         Now add the double cream, crushed dried fenugreek leaves, bullet green chilies, also small green chilies and cook for further 5 minutes.
• ·         When the oil comes to the surface means your dish is ready, turn off the flame now and add in, the coriander leaves
• ·         Serve hot and enjoy!