Chicken Changezi Recipe

Chicken Changezi Recipe (NON-VEG RECIPE)

Chicken Murg Changezi is a delicious and popular Mughlai curry. This curry has aromatic flavors of whole spices, creaminess from nuts, and milk. Serve Murg Changezi with roti or naan and surprise your guests.

The title ‘Chicken or Murg Changezi’ indicates that this curry somehow has links with Mongolian history. In the Persian language, the word ‘Mongol’ is a synonym of ‘Mughal’.

Murg Changezi is a very popular Mughlai street food in the northern parts of India. Most likely, this curry came off right at the time of invasion by Genghis Khan.

It looks like the original dish of Chicken Changezi is influenced by Indian cooking techniques and spices.

Speaking of Indian influence, Murg Changezi has a lot of similarities between Butter Chicken and Chicken Tikka Masala.

A notable difference between these curries is, that all the cooked ingredients are ground to a smooth paste. The addition of milk instead of cream is another notable difference.

Ingredients:

• 750 gm chicken

• 300 ml milk

• 1/2 tablespoon ginger paste

• 250 ml tomato puree

• 1/2 tablespoon chaat masala

• 80 gm fresh cream

• 2 tablespoon lemon juice

• 2 chopped green chili

• 1/3 cup lotus seed pops

• 50 gm cashews-roasted

• salt as required

• 30 gm ghee

• 1 boiled egg

• 1/2 tablespoon garlic paste

• 1 tablespoon coriander powder

• 1/4 tablespoon garam masala powder

• 1/2 tablespoon red chili powder

• 1 inch chopped ginger

• 1/2 tablespoon kasoori methi leaves

• 3 medium finely chopped onion

• 1/4 cup water

Recipe:

• Step 1 Roast chicken and fry onions

           Roast chicken pieces in ghee and keep aside. Fry onion in ghee until brown and set aside. Then, fry makhana (lotus seed pops) and keep aside. Heat ghee in a pan and add milk, ginger garlic paste, tomato puree, coriander powder, chili powder and garam masala to it. Cook for 10 minutes on medium heat

• Step 2 Add chicken and cook well

           Then, grind the cashews and fried onion together with some water to make a smooth paste. Add the cashew-onion paste into the pan along with chaat masala, salt, and cook for 7 minutes. Add fresh cream, kasoori methi, green chili, ginger, lemon juice and mix well. Transfer the roasted chicken to the gravy and cook for 6-7 minutes. Garnish with green chilies, grated ginger, makhana, and boiled egg cut into halves. Serve hot.

Tips

• Instead of roasting the chicken in step 1, you can also cover it in a marinade of red chili powder, garam masala, ginger and garlic paste, tomato puree, fresh lemon juice, and sal...

• You can also add 1 1/2 tsp almonds to the cashew & fried onion paste for an enhanced flavor.