Prep time: 20-25 minutes
Cooking time: 1 hour 15 minutes.
Serves: 4-5 people
Chicken marination & cooking
Ingredients:
CHICKEN | चिकन 1 KG (CURRY CUT)
SALT | नमक TO TASTE
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CUMIN POWDER | जीरा पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
GARAM MASALA | गरम मसाला A PINCH
GINGER GARLIC PASTE | अदरक लेहसुन कि पेस्ट 2 TBSP
GREEN CHILLI PASTE | हरी मिर्च कि पेस्ट 1 TBSP
LEMON JUICE | निंबू का रस 1 TSP
OIL | तेल 2 TBSP
Method:
To marinate the chicken, transfer it into a bowl & make cuts on the pieces, then add salt to taste, kashmiri red chilli powder & the remaining ingredients of the marinade, mix well & coat the chicken well with the marinade, you can marinate the chicken overnight or you can cook it directly as well.
To cook the chicken, add oil in a hot pan & once the oil gets hot add the chicken in the pan & cook over high flame for 2-3 minutes on one side then flip it, then cover & cook over medium flame for 10-12 minutes, you don’t have to cook the chicken completely.
Transfer the chicken into a bowl once it gets 75% cooked & pour the remaining fat in the pan over the chicken.
Your chicken is ready.
Base gravy
Ingredients:
TOMATO | टमाटर 8-9 MEDIUM SIZED
OIL | तेल 2-3 TBSP
ONION | प्याज़ 2 MEDIUM SIZED (CHOPPED)
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और मिर्च कि पेस्ट 4-5 TBSP (COARSE) (20-25 GARLIC CLOVES, 5-6 INCH GINGER, 4-5 GREEN CHILLIES)
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1.5 TBSP
CUMIN POWDER | जीरा पाउडर 1 TBSP
GARAM MASALA | गरम मसाला 1/2 TSP
SALT | नमक TO TASTE
Method:
To make the base gravy you’ll first need to blanch the tomatoes, make cross cuts over the tomatoes & add them to the boiling water & boil them for 10 minutes.
After boiling them for 10 minutes strain them using a spider & transfer them into a bowl.
Once the tomatoes cool down, add them into a mixer grinder jar & grind them into a coarse puree.
Further heat a handi or a large kadhaai, then add oil & let it heat nicely as well, once the oil gets hot add the chopped onions & cook them over medium high flame until they turn golden brown while stirring them at regular intervals.
Once the onions turn light golden brown, add the ginger garlic paste, stir & continue to cook until the onions turn golden brown.
Once the onions turn golden brown, lower the flame & add all the powdered spices & add hot water immediately, stir well & cook the spices for 3-4 minutes or until the oil separates.
Once the oil separates, add the tomato puree & salt, stir well then cover & cook the gravy for 20-25 minutes over medium flame & your base gravy for chicken changezi will be ready.
Final gravy
Ingredients:
OIL | तेल 4-5 TBSP
CURD | दही 1/2 CUP (WHISKED)
FRESH CREAM | फ्रेश क्रीम 4-5 TBSP
GARAM MASALA | गरम मसाला 1 TSP
YELLOW CHILLI POWDER | पीली मिर्च पाउडर 1-1.5 TBSP (OR SPICY RED CHILLI POWDER)
SALT | नमक TO TASTE
GREEN CHILLIES | हरी मिर्च 2-3 NOS(SLIT)
CHAAT MASALA | चाट मसाला A PINCH
KASURI METHI | कसूरी मेथी A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
To make the final gravy, set a tawa over high flame & once it gets hot, add the oil & let it heat nicely as well.
Further add the base gravy along with curd, fresh cream, garam masala, yellow chilli powder & salt, stir well & cook over high flame for 20-25 minutes while stirring at regular intervals.
After cooking it for 20-25 minutes the gravy will become dark, then add the cooked chicken into the gravy along with green chillies, chaat masala, kasuri & mix well.
Now cook it over low flame for 5-10 minutes until chicken gets fully cooked & the oil separates.
After cooking it for 10 minutes sprinkle fresh coriander & your chicken changezi is ready.
Serve it hot with tandoori rotis.
ASSEMBLY:
FRESH CORIANDER | हरा धनिया (CHOPPED)
GREEN CHILLI | हरी मिर्च (SLIT)
GINGER | अदरक (JULIENNE)
*SK GARAM MASALA* – https://youtu.be/xih_pk8O6DU
#YFL #SanjyotKeer #chickenchangezi
The Music I use in All my videos – https://bit.ly/3CdPbSc
(Best for independent creators)
Follow us on all platforms:
Facebook – https://bit.ly/3o6alLt
Instagram – https://bit.ly/2RFkL8z
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook – https://bit.ly/3tpjqQA
Instagram – https://bit.ly/3o0FZK8
Twitter – https://bit.ly/33qQpJN