chicken changezi recipe in hindi
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!