A delicious old recipe that has been around since the times of the Mongolian Warrior, Genghis Khan.
The Recipe Intro includes more info. Check it out↓
Restaurant Style Chicken Changezi
® This is a RAS signature Recipe©
Total time includes Marination time 30 minutes..
A detailed introduction, and related links available on the Intro page ⇓.
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Restaurant Style Chicken Changezi
Description
Chicken Changezi is a rich and flavorful Mughlai-style chicken preparation. It's known for its creamy texture, aromatic spices, and tender chicken pieces.
Ingredients:
For Marinade:
For Onion Cashew Paste:
For the Masala/gravy:
Instructions
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Clean, skin and cut the chicken into small pieces. Rub with turmeric and lime juice.
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Rinse the chicken after 2 minutes. This acts to remove any unpleasant chicken smells and as a disinfectant. This is often done in curries where milder spice is used.
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Pat dry the chicken to remove all excess water.
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Now, add all the ingredients listed under the ‘Marinade’ and rub well into the chicken.
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Refrigerate covered for 30 minutes.
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To make the onion-cashew paste: Heat the ghee in a non-stick pan. Add the onion and allow to soften.
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Add the cashew nuts and almond and stir continuously till the onions become golden brown.
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Immediately remove from heat and allow to cool off.
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Add the fried ingredients as well as the milk to a mixer/blender. Grind to a smooth paste.
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To another non-stick wok/pan, add the chicken along with the marinade. Bring to a simmer on high heat.
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Reduce heat to low, cover and simmer(steam) for 5 minutes.
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Uncover, increase heat and cook for a further 5-7 minutes, till the chicken is cooked and nicely coated with the marinade. (Stir occasionally). Set aside.
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Wipe clean the pan used for frying the onions. Heat 2 Tbsp of ghee for the masala and add cumin seeds.
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When the seeds have spluttered, add the ginger – garlic pastes and sauté briefly.
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Add the tomato puree and bring to a simmer. To this, add the prepared onion-cashew paste.
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Stir well and cook till the oil separates.
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Add all the spices except the garam masala. Cook for about a minute.
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Do a taste test and add regular salt as needed.
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Next, tip in the cooked chicken and return to a simmer. Add water as needed to loosen the gravy to desired consistency.
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Cook 2 more minutes.
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Fry the julienne cut green chilli in remaining ghee. Strain the ghee and add over the dish. Reserve the chilli for garnish. ( This is for garnish. You could just add them in together.)
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Pour in the cream and bring just to a simmer.
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Garnish with the friend green chilli julienne and chopped fresh coriander leaves.
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Serve the rich and creamy Chicken Changezi with hot buttery naans or tandoori style flatbreads.
Note
- Although I prefer bone-in chicken for this recipe, the boneless chicken may also be used. Just reduce the cooking times.
- Black Salt Â
 (kala namak), a type of rock salt that comes in powdered form with a pungent smell, used as a condiment). - Key Ingredients: Chicken, Onion, Tomato, Ginger, Garlic, Cashew nuts, Spices, Ghee, Cream, Green Chilli, Fresh Coriander.
Pure restaurant taste , yummy & delicious
Rajesh,
Hi thank you for trying it. So happy you liked it!
I tried this at home and was just won over. My whole family loved it. Thank you for sharing such a great recipe! It really tastes divine!
Laila,
Thank you. Thrilled to hear the response. Keep visiting!
Can I use regular salt…. & omit asafeitado….
Black salt and asafoetida are super flavor enhancers. but yes you can omit them and use only regular salt. 🙂
I had this a while ago and was looking for the recipe for some time. Thanks so much this is on the spot! Perfect delicious and great video you have made!
Yum!!!
Recipe has come out exactly the way it has been suggested. Great flavours. It is a must try.
Delicious recipe! Made it today and my family has told me to make it again!
Very easy to follow. Unfortunately no black salt to get where we live (Santiago, Panama) so had to leave it out. But delicious anyway!
Thanks for sharing!
Hi Mieke,
That’s awesome. Thanks so much for letting me know. Means a lot! Black salt, is a salty umami flavouring(kiln -fired rock salt), that smells pungent, like bad eggs, but gives a distinct touch to many Indian kebabs and curries. Only small quantities are added. It is okay to replace with regular salt.