CHICKEN CHANGHEZI

Chicken Changhezi is one of the most popular Mughalai dishes.It is very popular in North India. Mughalai dishes are dishes prepared by the people of the Mughal Empire.The taste of  Mughalai cuisine vary from extremely mild to spicy.Chicken Changhezi is a good recipe that can be served with rice, roti, naan, or chapati.In most of the North Indian dishes cumin/ jeera seed is a  must. Since I do not like much of cumin flavor I have not used cumin in today's recipe.But people who like the flavor may use it.Now let us watch this yummy recipe.

                                                     INGREDIENTS

• Chicken pieces                           -  500 grams
• Lemon                                      -  1
• Red chilly powder                     -   2 tsp +1 tsp
• Ginger Garlic paste                   -   1 tsp + 1 tsp
• Curd                                       -   2 tbsp
• Onion sliced                            -   1 cup
• Cashews                                 -   3 tbsp
• Tomatoes sliced                      -    2
• Green chilies                          -    3 slited
• Coriander leaves chopped        -    3 tbsp
• Dry Methi leaves                    -    1 tbsp
• Garam masala                        -    1/2 tsp
• Coriander powder                   -   1 tsp
• Oil                                        -   2 tbsp
• Ghee                                     -   1 tbsp
• Coconut milk                         -   1/2 cup
• Fresh cream                           -   2 tbsp
• Salt to taste

                                              METHOD

                                      

• Marinate the chicken pieces with salt , juice of 1 lemon,2 tsp red chilly powder,1 tsp ginger garlic paste.Set it aside for 1 hour.

After one hour add the curd and mix well.

• Cook the marinated chicken in a kadai without adding any water or oil.When it is cooked turn off the flame.

• Heat oil and ghee in a kadai.

• Add the sliced onions to it.  

• When it is translucent, add the cashews to it.

• Saute this for 2 mins. Then add the sliced tomatoes to it.Let it cook till it becomes soft.Then turn off the flame and take out from the pan,Allow it to cool and grind it to a fine paste.

• In the left out oil saute the balance 1 tsp of ginger garlic paste.

• Next add the coriander powder, garam masala powder, 1 tsp red chilly powder and saute well.

• Next add the cooked chicken to it and saute well.

• When the masala coats on the chicken add the grinded masala and milk .Let it cook for 5 mins in low flame.

• When the gravy thickens add the fresh cream to it.

• Now it is the  time to add the dry methi leaves.

• Finally garnish with green chilies and coriander leaves.

          Serve hot with naan, chapati,rice etc and Enjoy!!!!