Step-by-Step Instructions

1. 1.Prepare Chicken for Marination

   Make deep cuts in 750g chicken pieces. This helps the marinade penetrate better.

2. 2.Marinate the Chicken

   To the chicken, add 1/2 tsp salt, 1/2 tsp black salt, 1/2 tsp cumin powder, 1/2 tsp garam masala powder, 1 tsp chaat masala, 1/2 tsp black pepper powder, 1 tbsp ginger & garlic paste, 4 tbsp yogurt, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 1/8 tsp red food color, and 1 tsp fenugreek dry leaves (crush them between your palms before adding). Rub the marinade well into the chicken flesh, ensuring all pieces are coated. Cover and set aside to marinate for 1 hour.

3. 3.Fry the Marinated Chicken

   Heat 1/2 cup oil in a large pan. Once hot, carefully place the marinated chicken pieces into the pan. Fry on high flame until one side is browned, then turn the pieces to brown the other side. Reduce the heat to low, cover the pan, and cook for a further 10 minutes or until the chicken is about 80% cooked through. Mix well and set aside.

4. 4.Prepare Onion-Tomato Base

   In a separate wok, heat 1/2 cup oil. Add 250g sliced onions and fry until they start turning brown. Then add 250g chopped tomatoes (fresh or canned). Stir fry, then cover and cook on low flame for 10 minutes until the tomatoes get soft. Turn off the flame and let it cool to room temperature.

5. 5.Blend the Gravy Base

   Once the onion-tomato mixture has cooled, transfer it to a blender and blend until smooth. Set aside.

6. 6.Cook the Gravy

   In the same wok, add 1/2 cup oil and 2 tbsp butter. Once butter melts, add 1 tbsp ginger & garlic paste and fry for a few minutes until fragrant. Add 1 tsp red chili powder, 1 tsp Kashmiri red chili powder, 1 tbsp coriander powder, and 1/2 tsp turmeric powder. Stir fry the spices for a minute. Then add the blended onion-tomato mixture. Rinse the blender with 1/2 cup water and add this to the gravy. Bhoonofy (sauté) the gravy well. Add salt to taste, cover, and cook on low flame for 10 minutes, stirring occasionally until the oil separates.

7. 7.Add Yogurt and Chicken

   Once the gravy is thick and oil has separated, add 1/3 cup yogurt and keep stirring continuously until the oil separates again. Then add the fried chicken with all its juices to the gravy. Mix well, ensuring the chicken is nicely coated with the sauce. Adjust salt and spices at this stage if needed.

8. 8.Finish the Curry

   Add 1/2 cup cream and mix well. Add 2 to 4 green chilies cut lengthwise, 1 tsp kasuri meethi (crushed), and 2 tbsp fresh coriander. Mix everything gently. Cover and cook on very low flame for 10 minutes to allow flavors to meld.

9. 9.Give Coal Smoke (Dum)

   After 10 minutes, make a small space in the center of the curry and place a small foil cup with hot coals. Pour 1 tsp oil over the coals to create smoke. Immediately cover the wok with a lid and let it infuse for 2-3 minutes. Remove the foil cup.

10. 10.Serve

    Mix well, sprinkle fresh coriander, and your restaurant-style Chicken Changezi is ready to serve. Serve it hot with Naan bread or your favorite bread.