질문하기
Named after Genghis Khan, chicken changezi is a rich Delhi-style curry with tomato, cream, and aromatic spices. This indulgent high protein chicken dish makes an impressive centerpiece for family gatherings.
Marinate the chicken with yogurt, half the ginger-garlic (minced), 1 tsp salt, and half the chili powder; refrigerate for at least 30 minutes for deeper flavor.
In a large heavy-bottomed pot over medium heat, melt butter. Add sliced onions and cook slowly until browned and caramelized, stirring frequently (10–12 min).
Add remaining ginger and garlic; sauté 2–3 minutes until fragrant. Stir in ground coriander, cumin, turmeric, and the rest of the chili powder, blooming the spices briefly over medium-low heat.
Add chopped tomatoes and a splash of water. Cook uncovered on medium heat until tomatoes break down and the mixture thickens, about 10 minutes.
Transfer cashews and a ladle of the cooked tomato-onion mix to a blender; blend until smooth. Pour back in, then add marinated chicken. Increase heat to medium-high, stir well, and cook 5–7 minutes until chicken is opaque.
Pour in heavy cream, garam masala, kasuri methi, and remaining salt. Reduce heat to low; cover and simmer gently for 25–30 minutes, stirring occasionally, until chicken is tender and the sauce is creamy.
Uncover the pot for the last 5–7 minutes to reduce excess moisture and concentrate the sauce to desired consistency.
Taste and adjust seasoning before serving. Serve hot, garnished with a swirl of cream if desired.
