CHICKEN CHANGEZI RECIPE RESTAURANT STYLE | CHANGEZI CHICKEN CURRY | CHICKEN CHANGEZI

 Chicken changes is a famous Indian dish. A perfect blend of spices. A treat for chicken lovers. Try this and forget about others. 

It just has a few steps to follow. 1st marinade chicken for 2 hours or overnight. Then follow the easy recipe and it's done. 

As a bonus, I'm also going to share the Tawa naan recipe. It is so easy to make. 

So without wasting time let's get started. 

Time required: 35 minutes + marinating time

Preparation Time: 15 minutes + marinating time Cooking Time: 20 minutes Serves: 3-4

Ingredients:

1. 1 kg chicken thigh and legs
2. 1 cup yogurt
3. 2 tbsp ginger garlic paste
4. 1 tsp cumin powder
5. 1 tsp coriander powder
6. 1 tsp garam masala powder
7. 1 tsp Kashmiri red chili powder
8. ½ cup oil
9. 2 onions sliced
10. ¼ cup cashew nuts
11. 1 cup chopped tomatoes
12. Salt to taste
13. 1 tsp Kashmiri chili powder
14. 2 bay leaves
15. 4-5 green cardamoms
16. ½ mace
17. 2” cinnamon
18. ¼ cup tomato puree
19. Fresh coriander leaves for garnish

For the Tawa Naan:

1. 2 cups flour
2. ¼ cup yogurt
3. ½ tsp salt
4. 2 tbsp oil
5. 1 tsp baking powder

Marination:

• In a large mixing bowl, combine the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, red chili powder, and salt. this is our marinade.
• Add the chicken pieces to the marinade and mix well to ensure that each piece is coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.

Preparation:

• Cut onion into slices.
• Cut tomatoes into cubes.

Recipe:

• Heat the oil in a large pan over medium-high heat. Add sliced onions, fry till translucent. Remove and set aside. Fry the cashew and set aside.
• Grind the two together with ¼ cup water and make a smooth paste.
• To the same oil, Add the chicken pieces and fry them for 5-7 minutes on each side until they are golden brown. Remove the chicken from the pan and set it aside.
• In the same pan, add the whole spices, Kashmiri chili powder, er, and chopped tomato, es and cook for 5-7 minutes until they are soft and pulpy.
• Add the onion cashew paste, tomato puree, coriander powder, cumin powder, garam masala and cook for 4-5 minutes.
• Add the fried chicken pieces to the tomato mixture and stir to coat them with the sauce.
• Add 1 ½ cups of water and simmer for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened.
• Garnish with coriander leaves and serve.

Naan Recipe:

• Mir all the ingredients for the naan except the oil and knead to a soft and smooth dough.
• Add the oil and knead till all the oil is incorporated.
• Rest the dough for 20 minutes. Knead again for 2 minutes. Break the dough into lemon-sized balls.
• Roll out into ¼ “ thick naan. Apply water on one side and place on a hot tawa.
• Cook for 2 minutes and then invert the tawa on the flame and cook till the naan has brown spots over it. Remove from the tawa.
• Apply butter or ghee and serve.

Garnishing :

• Garnish with kasuri methi, green chilies,s or fresh coriander.

Serve :

• Serve with naan, roti, or rice. along with a salad.