Creamy Chicken Changezi Dish (Printable Version)
Tender chicken in a luscious spiced gravy, enriched with cream and cashew paste for a smooth texture.
# Ingredients Required:
→ Marinade
01 -
750 g bone-in chicken or boneless thighs
02 -
120 g yogurt
03 -
15 ml ginger-garlic paste
04 -
5 ml Kashmiri chili powder
05 -
2.5 ml turmeric powder
06 -
Salt to taste
→ Gravy
07 -
30 g unsalted butter
08 -
15 ml ghee
09 -
2 medium onions, sliced
10 -
15 ml ginger-garlic paste
11 -
360 ml tomato puree
12 -
30 g cashew paste
13 -
60 ml fresh cream
14 -
5 ml ground cumin
15 -
5 ml ground coriander
16 -
2.5 ml turmeric powder
17 -
5 ml Kashmiri chili powder
18 -
5 ml garam masala
19 -
5 ml dried fenugreek leaves (kasuri methi)
20 -
Salt to taste
# Guide to Cooking:
01 -
Combine chicken with yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric, and salt. Mix thoroughly and refrigerate for at least 60 minutes.
02 -
Heat ghee in a heavy-bottomed pan. Add marinated chicken and sear on medium-high heat until evenly browned. Remove and set aside.
03 -
In the same pan, melt butter with remaining ghee. Add sliced onions and cook until golden brown. Stir in ginger-garlic paste and cook until fragrant.
04 -
Add cumin, coriander, turmeric, and Kashmiri chili powders to the pan. Pour in tomato puree and cook on medium heat until oil begins to separate from the masala.
05 -
Mix cashew paste and fresh cream into the tomato base. Stir gently to combine the creamy mixture.
06 -
Return seared chicken to the pan. Cover and simmer on low heat until chicken is fully cooked and tender, approximately 20 minutes.
07 -
Sprinkle garam masala and kasuri methi over the dish. Adjust salt to taste and cook for an additional 2 minutes.
08 -
Allow the dish to rest briefly before serving. Optionally garnish with a drizzle of cream and fresh coriander leaves.
# Extra Suggestions:
01 -
Marinating the chicken overnight intensifies flavor and tenderness.