Saucepans and Spices

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MUGHLAI CHICKEN CHANGEZI

Shilpa Anand

The origin of this dish dates back to the era of Mongolian ruler Genghis Khan 

The chicken is roasted first and then cooked in a rich gravy made of milk, cashews, cream and tomato purée along with minimal spices. There is no usage of whole spices here. 

I’ve served it with Onion Kulchas

INGREDIENTS FOR CHICKEN MARINADE

  • 500 gms chicken, bone-in or boneless ( if using boneless please adjust cooking time ) 

  • ½ tbsp ginger garlic paste

  • ½ cup yogurt

  • Lemon juice 

  • ½ tsp chilli flakes

  • ½ tsp red chilli powder

  • ½ tsp coriander powder 

  • ¼ tsp black pepper powder

  • ½ tbsp Salt 

INSTRUCTIONS

  • Add all the ingredients with the chicken

  • Mix well and leave it aside to marinate for 30 mins 

OTHER INGREDIENTS

  • 2medium tomatoes paste

  • ¼ cup milk

  • ½ tbsp ginger garlic paste

  • 10-12 cashews

  • 1tbsp coriander powder

  • ½ tbsp red chilli powder

  • 1tsp garam masala powder

  • 1tsp chat masala powder

  • 1tsp Kasuri Methi 

  • 2 onions

  • Coriander leaves 

  • 3-4 green chillies

  • Oil 

  • Salt to taste

INSTRUCTIONS

  • Heat oil in a pan

  • Add marinated chicken and fry on the med-high flame until water dries out

  • Heat up another pan with oil 

  • Add onions and fry until golden 

  • Remove and grind them with cashew to make a paste

In the same pan add tomato purée, ginger garlic paste, powdered masalas and fry for 2-3 mins.

  • Add onion and cashew paste and continue to fry adding water if required

  • Bhunao the masala well 

  • Add remaining marinade masala( if any) and fry well

Add milk and water and simmer for 10 mins

  • Add cream and Kasuri Methi and mix well

  • Add green chillies and cover and cook on med-low for another 10 mins

That’s it, your chicken changezi is ready

Enjoy with phulkas,KULCHAS

SPICE LEVEL:🌶🌶