chicken changezi recipe by faiza
Ingredients: 1: chicken 1kg (cut in 12 pieces) 2: milk 100ml 3: tomatoes 2 large (grind to a paste) 4: onions 2 large (sliced) 5: double cream 1/4 cup 6: yogurt 1/4 cup 7: lemon juice 2tbs 8: ginger & garlic paste 1tbs 9: ginger & garlic paste 1tbs 10: chaat masala powder 1ts 11: red chilli powder 1&1/2ts 12: garam masala powder 1ts 13: coriander powder 1tbs 14: salt 1ts (heaped) 15: dry fenugreek leaves 1tbs (heaped) 16: bullet green chilli 2 (sliced) 17: cashew nuts 10 18: fresh coriander handful 19: oil 1/2 cup 20: ghee 1/2 cup Recipe: 1: marinate chicken with salt, red chilli, ginger & garlic paste, lemon juice mix well cover and keep in the fridge for 1 hour. 2: then add the yogurt in the chicken mix well. 3: now add the chicken in a pot and cook the chicken till all the liquid dries on high flame.(keep aside) 4: heat oil and fry the onions, cashew nuts till light golden on high flame. 5: then remove the onions and cashew nuts from the oil, grind it to a smooth paste can add milk or water to grind. 6: heat ghee in a pot add ginger & garlic paste and fry for 1 to 2 minutes on high flame. 7: then add the tomato paste, milk, garam masala, coriander powder mix and cook on medium flame for 4 to 5 minutes. 8: then add cream, chaat masala, and the grinded paste of onions & cashew nuts mix well and cook till the oil comes ghee comes on the surface on medium flame. 9: now add the chicken which was kept aside with fenugreek leaves, green chilli, water 1/2 cup mix and cook till the ghee comes on the surface on medium flame. 10: then add the fresh coriander mix. 11: serve hot with naan.
chicken changezi recipe by food fusion
Ingredients: -Pani (Water) ½ Cup or as required -Chicken stock cube 1 -Pyaz (Onion) 1 large -Adrak (Ginger) 1 inch piece -Lehsan (Garlic) 8-9 cloves -Hari mirch (Green chilies) chopped 2 -Simply sufi karhai cut 12 pieces -Dahi (Yogurt) whisked 1 Cup -Paprika powder 1 tbs -Zeera powder (Cumin powder) 1 tsp -Haldee powder (Turmeric powder) ½ tsp -Namak (Salt) 1 tsp or to taste -Simply sufi cooking oil ½ Cup -Sabut kali mirch (Whole black pepper) ½ tsp -Javatri (Mace) ¼ piece -Laung (Cloves) 4-5 -Hari elaichi (Green cardamom) 2 -Darchini (Cinnamon sticks) 2 -Tez paat (Bay leaves) 2 -Garam masala powder 1 tbs -Lal mirch powder (Red chili powder) ½ tbs -Dhania powder (Coriander powder) 1 tbs -Tomato puree 4 tbs -Pani (Water) ½ Cup or as required -Hari mirch (Green chili) chopped 1-2 -Hara dhania (Fresh coriander) chopped -Adrak (Ginger) julienne Directions: -In saucepan,add water and heat it. -Add chicken stock cube and mix well. -Add onion,ginger,garlic,green chilies and mix well,bring it to boil and cook for 5 minutes. -Switch off the flame and blend well with the help of the hand blender & set aside. -In bowl,add simply sufi karhai cut then wash & pat dry. -Add yogurt,paprika powder,cumin powder,turmeric powder and salt,mix well and marinate for 30 minutes & set aside. -In wok,add sufi cooking oil,blended onion paste and mix well. -Add whole black pepper,mace,cloves,green cardamom,cinnamon sticks,bay leaves and mix well. -Cook for 5 minutes and mix continuously. -Add garam masala powder,red chili powder,coriander powder,tomato puree,mix well and cook for 2-3 minutes. -Now add marinated chicken,mix well and cook for 4-5 minutes. -Add water,mix well and bring it to boil,cover and cook on low flame for 15-20 minutes or until chicken is tender. -Sprinkle green chilies and fresh coriander. -Garnish with green chili,fresh coriander,ginger & serve!
