Go Back
+ servings
how to make chicken changezi
Print Recipe
4.13 from 8 votes

chicken changezi recipe, how to make chicken changezi

A mughlai style chicken gravy recipe cooked in rich and creamy masala gravy.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: chicken
Cuisine: Hyderabadi
Servings: 3
Calories: 310kcal
Author: Asiya

Ingredients

Onion tomato kaju paste for chicken changezi:

  • 3 tbsp oil
  • 3 onions thickly chopped
  • 8-10 kaju/cashewnuts
  • 8-10 almonds/badam
  • 3 to matoes thickly chopped

Other ingredients to make chicken changezi:

  • 2 tbsp oil
  • 3 cloves/loung
  • 1 green cardamom/elaichi
  • 1 small cinnamon stick/dalchini
  • 1 tsp ginger garlic paste
  • 500 gms chicken cleaned well and washed well with turmeric powder or lemon extract
  • salt to taste
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder/haldi
  • 1 cup yogurt/curd
  • blended onion tomato kaju paste
  • 1/2 cup milk
  • 2 tbsp cream/malai
  • 1 tsp kasoori methi crushed
  • 3-4 tbsp freshly chopped coriander leaves

Instructions

To make onion tomato kaju badam paste:

  • Firstly, in a pan, add oil and heat it.
  • Add chopped onions, kaju, badam and saute the onions until they turn slight golden color.
  • After onions are cooked well, add chopped tomatoes into it and cook until the tomatoes turn soft.
  • Switch off the flame.
  • Cool down the masala.
  • Take a blending jar, add the masala, and blend the masala into a fine smooth paste by adding little water or milk.
  • Keep the masala aside for later use.

Making of chicken changezi:

  • Take a wok, add oil and heat it.
  • Into it add whole garam masala such as cloves, dalchini, elaichi.
  • Add ginger garlic paste and saute until raw smell disappears.
  • Add the chicken into it and roast well until color of chicken changes.
  • Add salt as per taste, red chilli powder, turmeric powder, mix well, cook and roast the chicken for 10 minutes until oil starts releasing.
  • Add yogurt and cook for 5 minutes.
  • Add the blended onion tomato kaju badam paste into the chicken and mix well.
  • Cook this gravy for 10-15 minutes on low flame or until the masala is cooked well and starts leaving oil at the sides.
  • Check if the chicken is tenderized.
  • Cook for some more time until chicken gets tendered.
  • Add milk into the chicken gravy, mix.
  • Add malai/cream into the chicken gravy and mix well.
  • Add salt as per taste if required.
  • Cook the gravy for few minutes on low flame.
  • Crush kasoori methi and add into the chicken curry.
  • Also add some freshly chopped coriander leaves and mix.
  • Cook for few minutes on low flame and switch off the flame.
  • Serve hot with roti, paratha or steamed rice.

Notes

1. Here, at the end of the recipe if one wants to add garam masala powder for more spicy flavor, then it is a better option to add some garam masala powder at the end.
2. This gravy is slightly thick and if one wants to make slightly thin, add little more milk and cook the gravy.

Nutrition

Calories: 310kcal
Like and Follow on Facebook:Like or Follow us on our facebook page @YummyIndianKitchen to receive all the latest posts and videos from this blog....
SUBSCRIBE TO OUR YOUTUBE CHANNELTo watch our recipe videos do SUBSCRIBE! and do not forget to press the bell icon to receive every update!!!
Tried this recipe?Mention @yummyindiankitchen or tag #yummyindiankitchen!