Servings: 6
Meal Type: Non-Vegetarian
Region: Mughlai
Preparation Time: 20 mins
Cooking Time: 30 mins - See
Ingredients
- 1 kg Chicken pieces
- 3 medium Onions sliced
- 3 ml Tomato chopped
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 tablespoon Coriander whole
- 6 piece Red Chillies whole
- 2 piece Black Cardamoms
- 4 piece Green Cardamoms
- 5 piece Black Pepper
- 5 piece Cloves
- 1/2 tablespoon Black Cumin Seeds
- 1 inch Cinnamon Stick
- 1 inch Mace
- 2 tablespoon Tomato Puree
- 1 tablespoon Tomato Sauce
- 1 tablespoon Kashmiri Mirch powder
- 1/2 cup Cream
- 2 tablespoon Almond Paste
- 2 tablespoon Butter
- 1 cup Ghee/Oil
- Salt to taste
Chicken Changezi
Creamy, spicy red gravy Chicken considerably different from the conventional recipes.
Method
1. Wash the Chicken pieces, mix salt and keep aside to marinate for 15-20 minutes.
2. Heat two table spoon butter in a pan, fry sliced onions till they become transparent. Add tomato & all the spices and fry for two minutes. Make a paste once it cools down.
3. Wash the Chicken pieces to remove the salt. Heat Oil/Ghee in a deep pan & fry the chicken pieces. Add Ginger-Garlic paste and Bhuno it till oil is separated. Add tomato puree, tomato sauce and keep bhuno it. Add Almond paste & cream and bhuno it.
Add the paste (step 2) and stir for 2 minutes.
Later add salt & 1½ cup water to make thick gravy. Close the lid and leave on medium heat for cooking till tender.
4. Heat Oil/Butter/Ghee in a Tadka Pan. Add Kashmiri Mirch powder and switch off the flame. Sprinkle the mixture over the Chicken.
Garnish with cream and serve Hot!
