Ingredients
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Marination
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300g diced Chicken Breast
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1/2 teaspoon Salt
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1 teaspoon Chilli Powder
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1 teaspoon Garlic & Ginger Paste
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1 teaspoon Lemon Juice
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3 tablespoons Plain Yoghurt
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Onion Puree
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2 tablespoons Vegetable Oil
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1sliced finely Brown/White Onion
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10 Cashews
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Main Dish
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1 tablespoon Vegetable Oil
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2 teaspoons Garlic & Ginger Paste
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2 tablespoon Tomato Paste(mixed with 4 tablespoon water)
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1 teaspoon Chilli Powder
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1.5 teaspoons Kashmiri Chilli Powder
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1.5 teaspoons Coriander Powder
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1/2 teaspoon Garam Masala Powder
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200ml Water
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3 tablespoons Single Cream
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1/2 teaspoon Chaat Masala
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1 teaspoon Fenugreek Leaves (Kasoori Methi)
Directions
A chicken curry from the time when Changez khan ruled India. This chicken Changezi is rich and creamy with fantastic flavours
Steps
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1
Done
|
marinate the chicken pieces in the salt, chilli powder, ginger garlic paste, lemon juice and plain yogurt. set aside for 30 minutes. |
|
2
Done
|
heat half the oil and add the sliced onions. fry on medium heat for around 8-10 mins until light brown then add the cashew nuts. mix and fry for another 1-2 mins. remove and grind to a paste by adding around 3 tablespoon water. |
|
3
Done
|
heat the rest of the oil in a pan and add the ginger garlic paste. fry on low heat for around 30 seconds |
|
4
Done
|
add the tomato purée, give a mix and fry for a minute |
|
5
Done
|
add the onion-cashew paste. mix and fry on medium heat until the oil separates. |
|
6
Done
|
add the chilli powder, Kashmiri chilli powder, coriander powder and garam masala and cook on medium heat for 3-4 mins till oil separates. |
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7
Done
|
add the marinated chicken, mix well and fry for 3-4 mins until the oil separates. |
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8
Done
|
add the water, give a mix and cook on low heat for around 10 mins till meat is cooked and oil separates |
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9
Done
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slowly add the cream, chaat masala and dry roasted kasoori methi. mix and cook on low heat for 2-3 mins until the and oil separates again |
