Chicken Changezi

Chicken Changezi is a very popular chicken delicacy in old Delhi and it is believed to be named after the 13th century Mongol ruler Genghis Khan. The Royal cuisine features very exotic ingredients like ghee, nut paste, heavy cream, herbs and aromatic warm spices for any non veg or veg dishes. Originally the chicken pieces are roasted in a clay tandoor oven first and then dunked in the rich gravy with a great flavor to be served as a  meal accompanied by polao and flat bread.  

This recipe is very similar to Chicken Tikka Mashala and Murg Makhani with an additional ingredient, chat mashala which is very unusual in the royal kitchens. I am not really sure about the mystery of chat masala in this recipe but it definitely gives a distinctive taste. The original recipe requires ghee and heavy cream but I reduce the fat without sacrificing the taste. Chicken pieces can be barbecued(best choice), roasted or pan seared. I roast chicken till half done then cook it in the gravy. Increase chili powder for spicier taste. Here is my take on the Chicken Changezi. 

Ingredients~

For the chicken marination:

(US customary units)
2 1/2 lb. bone-in thigh-leg pieces

2 tbsp onion paste
1 tsp garlic paste
1 tsp ginger paste

1/2 cup thick yogurt 

1 tsp lemon/lime juice 

1 tsp paprika

1/8 tsp red chili powder 

1/8 tsp each coriander and cumin powder 

1/8 tsp turmeric powder 

1/2 tsp salt 

For the gravy:

1/4 oil

1 tbsp ghee

1 bay leaf

1 tiny cinnamon stick

1 cup chopped onions

1 tbsp garlic paste

1 tbsp ginger paste

3/4 cup crushed tomatoes

3-4 fresh hot chilies or more

1/8 tsp chili powder

1/2 tsp turmeric

1/4 tsp paprika

1/2 tsp salt or as per taste

1/3 cup strained full fat yogurt

1/4 tsp tapioca or corn starch

1/2 cup warm 2% or whole milk

1/4 cup cashew, soaked in water and grind to a smooth paste

1/8 tsp sugar

1 tbsp dried kasuri methi/fenugreek leaves

1 1/2 cups hot water

Grind together Garam Masala Mix:

3-4 whole green cardamom

2 cloves

1 tiny piece of cinnamon stick

1 blade of mace

A tiny piece of nutmeg

Grind together chat mashala:

1/4 tsp each slightly roasted cumin seeds and coriander seeds

A pinch of hot chili powder

1/8 tsp black salt

1/8 tsp amchur/dry mango powder

Method~

Marinate chicken pieces for at least one hour. Roast chicken on a baking tray for 15-20 minutes in 500 degrees preheated oven until lightly browned turning once. 

Heat oil and ghee in a large heavy bottomed pan on medium heat. Add the chopped onion, along with bay leaf and cinnamon stick. Reduce the heat to low and saute onion for a couple of minutes. Add in ginger and garlic paste. Keep sauteing onion mixture on low heat, then add in crushed tomato, turmeric, chili powder, paprika and continue sauteing until raw smell goes off.

Add the roasted chicken and stir fry on low heat for 3-4 minutes until chicken pieces are well coated. Reduce heat to low. Whip together yogurt and tapioca/corn starch. Pour in the chicken mixture. Stir gently and cook for a few minutes. Add in whole chilies, hot water stirring well, then cover and let it simmer for 6-8 minutes or until chicken is cooked through. Mix together cashew paste, milk and sugar. Pour in the gravy stirring gently. Let it cook for a few minutes. Sprinkle garammashala mix and chat masala. Stir well. Taste and adjust seasonings. Garnish with kashuri methi leaves. Serve hot with plain Basmati rice, polau or roti and salad on the side.

Happy Cooking!