Chicken Changezi Recipe | Restaurant Style Creamy & Spicy Chicken Curry

Ingredients Chicken Marinade: • Chicken (medium-sized pieces): 1 kg • Salt: 1 tsp • Ginger-garlic paste: 2 tbsp • Green chilli paste: 2 tbsp • Red chilli powder: 2 tbsp • Cumin powder: 1 tbsp • Coriander powder: 1 tbsp • Kasuri methi (dried fenugreek leaves): 1 tbsp • Chaat masala: 1 tbsp • Curd (whisked): 3 tbsp Fried Onion Paste: • Cooking oil: 3 tbsp • Onions (sliced): 2 medium • Salt: 1 tsp • Cashews (soaked): 12–13 pieces • Kashmiri red chilli powder: 1 tbsp Gravy & Finishing: • Cooking oil: 3 tbsp (reserved from frying onions) + 1 tbsp extra • Ginger-garlic paste: 1 tbsp • Tomato puree: 1 cup • Water: 1 cup (initial) + 100–200 ml (to adjust consistency) • Red chilli powder: 1 tbsp • Turmeric powder: 1 tbsp • Cumin powder: 1 tbsp • Coriander powder: 1 tbsp • Kasuri methi: 1 tbsp • Salt: to taste • Fresh cream: 2 tbsp • Garam masala: 1 tbsp • Fresh coriander leaves (finely chopped): 2 tbsp (plus extra for garnish) Step-by-step Instructions 1. Marinate the Chicken 1. In a large bowl, add 1 kg chicken pieces. 2. Add salt, ginger-garlic paste, green chilli paste, red chilli powder, cumin powder, coriander powder, kasuri methi, chaat masala, and whisked curd. 3. Mix thoroughly until the chicken is evenly coated and let it marinate for 30 minutes. 2. Prepare the Onion-Cashew Paste (Birista Paste) 1. Heat 3 tbsp oil in a kadai/pan. 2. Add the sliced onions and 1 tsp salt. Fry on medium heat until deep golden brown and crispy. 3. Drain the fried onions and place them on a paper towel to remove excess oil. 4. Transfer the fried onions to a grinder jar along with 12–13 soaked cashews and 1 tbsp Kashmiri chilli powder. Grind into a smooth, thick paste. 3. Fry and Cook the Chicken 1. Heat 3 tbsp of the leftover oil (from frying onions) in a pan. 2. Add the marinated chicken pieces and shallow fry them. 3. Cover with a lid and cook on medium-low flame until the chicken is fully tender and cooked through. 4. Remove the cooked chicken pieces from the pan and set them aside on a plate. 4. Make the Gravy 1. In a clean pan, heat 1 tbsp oil. Add 1 tbsp ginger-garlic paste and sauté until the raw aroma disappears. 2. Pour in 1 cup tomato puree and sauté until cooked through and oil begins to separate. 3. Add the prepared fried onion-cashew paste and mix well until blended into the tomato base. 4. Pour in 1 cup water and stir until smooth. 5. Add red chilli powder, turmeric powder, cumin powder, coriander powder, and kasuri methi. Stir well to combine all spices. 6. Season with salt to taste. 7. Pour in 100–200 ml water to adjust gravy consistency and bring it to a boil. 5. Combine & Simmer 1. Add the cooked fried chicken into the boiling gravy and stir gently to coat every piece evenly. 2. Cover with a lid and simmer until the chicken absorbs the flavours of the gravy. 3. Uncover and stir in 2 tbsp fresh cream, 1 tbsp garam masala, and 2 tbsp finely chopped fresh coriander. 4. Mix well on low heat until the gravy turns rich, glossy, and creamy. 6. Serve • Transfer to a serving bowl, garnish with fresh coriander leaves, and serve hot with naan, roti, or paratha. #ChickenChangezi #ChickenChangeziRecipe #ChickenRecipe #ChickenCurry #DelhiStyleChicken #MughlaiCuisine #RestaurantStyleChicken #ChickenGravy #IndianRecipes #NonVegRecipes #Cooking #foodlovers