• CHICKEN | चिकन 1 KG (CURRY CUT)
• SALT | नमक TO TASTE
• KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
• CUMIN POWDER | जीरा पाउडर 1 TSP
• CORIANDER POWDER | धनिया पाउडर 1 TSP
• GARAM MASALA | गरम मसाला A PINCH
• GINGER GARLIC PASTE | अदरक लेहसुन कि पेस्ट 2 TBSP
• GREEN CHILLI PASTE | हरी मिर्च कि पेस्ट 1 TBSP
• LEMON JUICE | निंबू का रस 1 TSP
• OIL | तेल 2 TBSP

Method: To marinate the chicken, transfer it into a bowl & make cuts on the pieces, then add salt to taste, kashmiri red chilli powder & the remaining ingredients of the marinade, mix well & coat the chicken well with the marinade, you can marinate the chicken overnight or you can cook it directly as well. To cook the chicken, add oil in a hot pan & once the oil gets hot add the chicken in the pan & cook over high flame for 2-3 minutes on one side then flip it, then cover & cook over medium flame for 10-12 minutes, you don’t have to cook the chicken completely. Transfer the chicken into a bowl once it gets 75% cooked & pour the remaining fat in the pan over the chicken. Your chicken is ready. To make the base gravy you’ll first need to blanch the tomatoes, make cross cuts over the tomatoes & add them to the boiling water & boil them for 10 minutes. After boiling them for 10 minutes strain them using a spider & transfer them into a bowl. Once the tomatoes cool down, add them into a mixer grinder jar & grind them into a coarse puree. Further heat a handi or a large kadhaai, then add oil & let it heat nicely as well, once the oil gets hot add the chopped onions & cook them over medium high flame until they turn golden brown while stirring them at regular intervals. Once the onions turn light golden brown, add the ginger garlic paste, stir & continue to cook until the onions turn golden brown. Once the onions turn golden brown, lower the flame & add all the powdered spices & add hot water immediately, stir well & cook the spices for 3-4 minutes or until the oil separates. Once the oil separates, add the tomato puree & salt, stir well then cover & cook the gravy for 20-25 minutes over medium flame & your base gravy for chicken changezi will be ready.

Method: To make the final gravy, set a tawa over high flame & once it gets hot, add the oil & let it heat nicely as well. Further add the base gravy along with curd, fresh cream, garam masala, yellow chilli powder & salt, stir well & cook over high flame for 20-25 minutes while stirring at regular intervals. After cooking it for 20-25 minutes the gravy will become dark, then add the cooked chicken into the gravy along with green chillies, chaat masala, kasuri & mix well. Now cook it over low flame for 5-10 minutes until chicken gets fully cooked & the oil separates. After cooking it for 10 minutes sprinkle fresh coriander & your chicken changezi is ready. Serve it hot with tandoori rotis.