As I wrote in my last post, I have this habit of doing research on new and variable dishes to get new ideas and to make life easier.
When you have to think of making dinner and the same dish cannot be repeated on consecutive days, you have to get creative! I know, anyone going in the kitchen at least to prepare one meal a day will understand this dilemma😉
So, bored of the usual chicken dishes, I start surfing YouTube for some inspiration and come across Chicken Changezi! Watched quite a few videos, got an overall idea about the dish, learned new things and decided to give it a try🤗 Dinner plan sorted💃
As I am going towards the kitchen, my little know it all, who I thought was immersed in his drawings suddenly speaks up: ”So are you making Chicken Genghis Khan today?!!!”😂 😂😂
Felt like my dish made history even before being made 🥳😂
Enjoy my version of the famous Chicken Changezi, and call it whatever you decide to call it!!!
- Chicken with the bone (cleaned and washed)
- Red chili powder
- Ginger & garlic paste
- Turmeric powder
- Kashmiri red chili powder (givesa nice color to the chicken)
- Lemon juice
Marinate the chicken with all the above ingredients and put it aside for at least 30 minutes.
Making the onion paste:
- Thinly sliced onions (2or 3 depending on the quantity of chicken)
- Handful cashew nuts
- Cumin seeds
- Oil for frying
- Salt (one teaspoon)
Heat oil in a pan, add some cumin seeds, let them splutter and add in the onions. I normally add salt immediately if I am looking for sweating the onion and cook faster. But here I am trying to fry them, so I’ll wait till the onions have attained some color. Add the cashews, fry them for a minute or two with the onions, then add in the tomatoes and the jalapenos. Cook until the tomatoes are all cooked and mushy. Turn off the heat and let it cool down before putting them all in a blender and making a paste.
In a pan, heat some oil and put the marinated chicken pieces carefully. Don’t add any water, as the chicken will release its own water. Fry the chicken pieces till all the water has evaporated and the meat has attained some brown color on all sides. Take the chicken out, and keep aside.
Making the gravy:
- Ginger and garlic paste
- Whole garam masala (cardamom4, cinnamon 4, bay leaf)
- Kashmiri red chili powder
- Coriander powder
- Red chili powder
- Turmeric powder
- Milk (half cup)
- Heavy cream (2-3 tablespoon)
- Chat masala powder
- Garam masala powder
- Kasuri methi (dry roast)
- Salt(taste before adding, as we have previously added salt in the chicken and the paste)
- Water if required
In a bowl take the yogurt and add the dry spices into it – turmeric powder, red chili powder, coriander powder, Kashmiri red chili powder. Mix them all together. This process stops the yogurt from curdling and the spices cook evenly.
Heat oil in the same pan the chicken was fried. Add the whole garam masalas, fry them for a minute (break open the cardamom pods before adding to the hot oil, as they might burst). Add the ginger and garlic paste and cook for a minute. Add in the yogurt mixture and cook till the mixture starts leaving oil. Then we add the milk, the prepared onion paste, crush the Kasuri methi between the palm of your two hands and add, chat masala and the garam masala. Cover the pan and keep cooking(for about 5 minutes) until the mixture starts leaving oil. Add in the cream and immediately add the fried chickens. We don’t cook for long after adding the cream. The consistency can be adjusted by adding very little water if required. Check the gravy for salt.And your sahi dish is ready to he served with roti, nun, rice, paratha… anything! Garnish with some coriander leaves!