Step 1: Prepare Chicken for Marination

Clean 1 kg chicken thoroughly, ensuring no smell. Drain all water. Add 2 tablespoons ginger-garlic paste, 1 teaspoon chaat masala, 1 tablespoon red chili powder, 1 tablespoon Kashmiri red chili powder, 1 teaspoon roasted cumin powder, 1 teaspoon salt, and the juice of 1 whole lemon. Add 1/2 cup fresh yogurt and a pinch of red food color. Mix everything well with your hands until the chicken is evenly coated.

Step 2: Marinate Chicken

Cover the marinated chicken and let it rest for a minimum of 30 minutes, or ideally 1 hour, in the refrigerator.

Step 3: Prepare Gravy Base - Sauté Onions

Heat 2 tablespoons of oil and 1 tablespoon of butter in a kadai. Add 3 large roughly chopped onions (approx. 280g). Sauté until they become translucent and light pink, ensuring they don't turn dark.

Step 4: Add Tomatoes and Aromatics

Add 1/2 kg roughly chopped red tomatoes, 15-20 peeled garlic cloves, 2-inch peeled ginger piece, and 15-20 cashews (or almonds/melon seeds) to the kadai. Mix well.

Step 5: Cook Gravy Base Ingredients

Cover the kadai and cook on low to medium heat until the tomatoes are completely mashed and all ingredients are tender.

Step 6: Cool and Blend Gravy Base

Turn off the heat and let the cooked mixture cool down completely. Once cooled, blend it into a very fine paste. Do not blend while hot.

Step 7: Fry Marinated Chicken

Heat 2 tablespoons of oil and 1 tablespoon of butter in a frying pan. Arrange the marinated chicken pieces in the pan. Fry on high heat for 5-6 minutes on one side.

Step 8: Flip and Continue Frying Chicken

Flip the chicken pieces and fry for another 5-6 minutes on the other side on high heat. Do not reduce the heat to prevent chicken from releasing water.

Step 9: Tenderize Chicken

Once both sides are fried, reduce the heat to low and cover the pan. Let the chicken tenderize for 5-6 minutes until it's 100% cooked and tender.

Step 10: Prepare Gravy - Sauté Ginger-Garlic and Chili

In a separate kadai, heat 1/4 cup oil and 50g butter. Once melted, add 1 tablespoon ginger-garlic paste and sauté until its raw smell disappears. Reduce heat to low and add 1 tablespoon Kashmiri red chili powder, stirring quickly to prevent burning.

Step 11: Add Blended Gravy Base and Spices

Pour the finely blended onion-tomato-cashew paste into the kadai. Add 1 teaspoon salt, 1 teaspoon coriander powder, and 1 teaspoon spicy red chili powder. Mix everything thoroughly.

Step 12: Cook Gravy

Bring the gravy to a boil, then cover and cook on low heat for 10-12 minutes, stirring occasionally to prevent splattering, until the oil separates from the sides.

Step 13: Combine Chicken and Gravy

Add the fried and tenderized chicken pieces along with any accumulated juices to the cooked gravy. Mix well to coat the chicken.

Step 14: Simmer and Finish Gravy

Cover the kadai and simmer on very low heat for 12-15 minutes to allow the flavors to meld. The oil will separate, and the gravy will become silky smooth.

Step 15: Add Cream and Garnish

Turn off the heat. Stir in 1/2 cup homemade cream (or fresh cream), 1 tablespoon roasted kasuri methi powder, 4-5 slit green chilies, and a handful of chopped fresh coriander leaves. Mix gently.

Step 16: Serve

Serve the Chicken Changezi hot with your choice of naan, roti, or chapati.

• Ensure chicken is thoroughly cleaned and drained to avoid any unpleasant smell.

• Do not reduce heat while frying chicken to prevent it from releasing excess water.

• Allow the gravy base ingredients to cool completely before blending for a smoother paste.

• Cook the gravy on low heat, stirring occasionally, to prevent splattering and ensure even cooking.

• Substitute cashews with blanched almonds or melon seeds for the gravy base.

• Adjust the amount of red chili powder and green chilies according to your spice preference.

• Use store-bought fresh cream if homemade cream is not available.