Chicken Changezi

This has to be one of the most taste chicken curries on the planet! You got to give this Chicken Changezi a try soon.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 4

Calories: 497

Ingredients Method Nutrition Notes

Ingredients

FOR THE CHICKEN
1kg (2 lbs.) chicken, on the bone and cut into small pieces
½ - 1 tsp salt
Juice of one lemon
1 ½ tbsp Kashmiri chilli power (more or less to taste)
2 tsp ground cumin
2 tsp ground coriander
3 tbsp garlic, ginger and chilli paste
3 tbsp rapeseed (canola) oil or preferably ghee
FOR THE CURRY
2 tbsp rapeseed (canola) oil or preferably ghee
3 medium sized red onion, very finely chopped
½ tsp salt
4 tbsp garlic, ginger and chilli paste
½ tsp ground turmeric
1 tbsp Kashmiri chilli powder
1 tsp chaat masala or black salt (optional)
1 tbsp ground cumin
1 tbsp ground coriander
70ml (1/4 cup) water or stock
600ml (2 ½ cups) passata
70ml (1/4 cup) mustard oil (optional)
4 tbsp plain natural yoghurt, whisked until smooth
4 tbsp single cream
Salt to taste
1 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
TO GARNISH (All optional)
1 tsp Kashmiri chilli powder
4 green bird’s eye chillies, sliced lengthwise into fine strips
1 lemon, quartered
3 tbsp coriander (cilantro) finely chopped
2.5cm (1 inch) ginger, peeled and julienned

Method

Place the chicken pieces in a mixing bowl and add all of the marinade ingredients up to and including the garlic, ginger and chilli paste. Rub the marinade right into the flesh and set aside to marinate for 20 minutes or just go straight to cooking.
Heat the oil or ghee in a large frying pan that has a lid over a medium-high heat. When visibly hot, add the chicken and fry for about 4 minutes and then turn the pieces to brown the other side.
Reduce the heat to low and cover the pan and cook for a further 10 minutes or until the chicken is about 80% cooked through. Transfer to a bowl and pour all the juices from the pan over the chicken. Set aside.
Now let’s make the curry! Heat the oil or ghee in a large frying pan over a medium-high heat. When visibly hot, stir in the chopped onions and ½ teaspoon salt and fry, stirring regularly for about 8 minutes or until they are golden brown in colour.
Add the garlic, ginger and chilli paste and fry for a further minute. Stir in the ground spices and then pour in about 70ml (1/4 cup) water or stock so that the spices don’t burn and bring to a simmer.
Now add the passata and bring to a simmer. Cover the pan and continue simmering over a medium heat for about 20 minutes. Your changezi gravy is ready and you could just stir in the yoghurt and cream and add the chicken and salt to taste at this point and enjoy. If you want to make it street food style, however, you have a few more steps.
In another large frying pan, heat 70ml mustard oil over a medium-high heat. When visibly hot, add the prepared gravy one ladle at a time and let it all come to a simmer. Stir in the yoghurt one tablespoon at a time and then stir in the cream.
Sprinkle in the garam masala and kasoori methi (dried fenugreek leaves) and season with salt to taste. Stir in the cooked chicken and bring the sauce to a bubbling simmer to heat the chicken through, ensuring the chicken is nicely coated with the sauce and then add all or some garnishes of your choice.

Nutrition

Serving: 1gCalories: 497kcalCarbohydrates: 27gProtein: 25gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 1403mgPotassium: 350mgFiber: 4gSugar: 7gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

To ensure perfectly cooked chicken, aim for an internal temperature of 165°F (74°C) and look for juices that run clear; this will help you avoid dryness.
When making the gravy, keep an eye on the onions while frying; they should be golden brown but not burnt, as burnt onions can impart a bitter taste to your curry.
If you prefer a creamier texture, add a little more cream or yogurt to the sauce at the end, but do so gradually to prevent it from curdling.
This dish can be stored in the fridge for up to 3 days; reheat gently on the stovetop to preserve the sauce's smooth consistency.
If you're short on time, marinating the chicken for just 30 minutes can still impart great flavor, but for the best results, allow it to sit overnight.

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