MY COOKING BLOG

CHICKEN CHANGHEZI

Chicken Changhezi, a popular chicken delicacy in the Northern part of the country, is said to have it’s link with the Mongolian ruler Ghenghis Khan.

 The word ‘Mughal’ means ‘Mongol’ in Persian and Babur adopted the term ‘Mughal’ to refer to his Mongol Heritage. The art and sophistication of Mughlai preparations have caught the fancy of food lovers throughout centuries. Although there are no proven facts regarding this theory but I can assure you that you will keep making this recipe throughout your life. Here’s how you can cook this amazing recipe:

SERVING: 4 PEOPLE

CHICKEN: 750gm

MARINATION – 1hr

1.    Wash the chicken thoroughly.

2.     Marinate the chicken by adding-

·                 4 tablespoon curd

·        1 tablespoon ginger-garlic paste

·        1 tablespoon salt

·        1 tablespoon lemon juice

CASHEW AND ONION PASTE

1.     Heat oil in a pan.

2.     Slice 4 medium sized onions and take about 9-10 cashews.

3.     Add onion and cashew to the pan and fry till it turns brown.

4.     Turn off the flame and let it cool

5.     Make a paste of the fried onion and cashew in a grinder.

COOK THE CHICKEN

1.     Take a pan.

2.     Add the entire marinated chicken to the pan without adding oil.

3.     Add 1 teaspoon of red chilli powder to it.

4.     Cook the chicken till it turns soft.

GRAVY

1.     Take a separate pan and heat oil in it.

2.     Add:

·        1 teaspoon cumin seeds

·        1 tablespoon ginger-garlic paste,

·        Tomato Puree – Blend 4 medium-sized tomatoes in a mixer,

·        2 tablespoon Coriander powder,

·        1 teaspoon red chilli powder,

·        1 teaspoon Chaat masala,

·        Salt according to your taste &

·        Milk.

Cook till oil separates.

3.     Add:

·         2 tablespoon fresh cream,

·         Onion and cashew paste &

·        2 tablespoon of Kasuri methi or dried fenugreek leaves.

Mix it well.

4.     Add chicken to the gravy and mix well.

5.     Add little water and cook on a low flame till the gravy thickens.

Garnish with coriander leaves and serve hot with any bread of your choice.

 

NOTES:

·        You can add red chilli powder according to your taste.

·        You can add salt according to your taste.

·        Do not overcook the onions. Turn off the flame as soon as it turns golden brown. Also keep stirring continuously.

·        Crush the kasuri methi or dried fenugreek leaves between your palms as it brings out the original flavour.