Chicken Changezi is a fabulously rich and flavourful curry.
If you’ve ever had a Chicken Tikka Masala and thought “I like that but wish it had a bit more OOOMPH!” then this is the curry for you.
Big, bold flavours, plenty of Kashmiri chilli and then cream to temper it all off. This certainly isn’t a low fat curry! If you want to treat yourself or wow some friends or family though, it’s perfect.
Where exactly Chicken Changezi came from is a bit of a mystery. It seems to have it’s roots in the Mughlai style of cooking from the North of India.
There’s one theory that Changezi was the favourite curry of the Mongol war lord Genghis Khan. Genghis had several variations to his name depending on where in the world he was being referred to including Changez.
Personally I like the idea and will put the Mongolian Metal band The Hu on while I’m cooking it to get me in the mood.
I just try and ignore the possibility that during Ghengises reign he may have been responsible for reducing the world population by 10%!
Anyway enough of the history lessons, here’s the recipe!
Remember all the curry masalas are available from the ‘Ome Made Online Shop
- 4 tbsp oil
- 3 large onions sliced
- 70 g cashew nuts
- 3 cloves of garlic roughly chopped
- 2 tsp chopped fresh ginger
- 2 tsp Kashmiri chilli powder
- 2 heaped tsp mild curry Masala
- 800 g tinned chopped tomatoes
- 400 ml water
- 3 tbsp oil – any neutral oil Sunflower, vegetable or rapeseed
- 1 black cardamom
- 2 tsp cumin seeds
- 3 tej patta leaves (Indian bay leaves)
- 6 cloves of garlic finely chopped or grated
- 1 inch piece of ginger finely chopped or grated
- 3 tsp Kashmiri chilli powder
- 1 tbsp Mild Curry Masala ‘Ome Made BIR Curry Masala
- The par cooked chicken
- 6 green finger chillies sliced more or less depending on the heat level you want
- 1 tbsp plain natural yoghurt
- 300 ml double cream
- 1 tbsp kasoori methi – dried fenugreek leaves
- 1.5 tsp salt
- 2 tbsp chopped fresh coriander
- Crispy fried onions to garnish sliced onions fried ‘till golden brown and drained
Make The Curry Gravy
- Heat the oil in a pan and add the sliced onions. Cook gently, stirring now and then until the onions are a deep golden brown colour.
- Add the cashew nuts and cook stirring for 1 minute
- Add the garlic and ginger and fry for 30 seconds
- Add the Kashmiri chilli powder and curry Masala, continue to cook stirring for 40 seconds
- Add the tomatoes and water. Bring to a simmer and cook for around 40 minutes.
- Let cool slightly and then blend thoroughly with an immersion blender.
Marinate The Chicken
- Coat the chicken in the lemon juice, add the spices and give a good mix. Stir in the yoghurt. Leave until ready to cook (refrigerate if longer than 1 hour).
Cook The Chicken
- In a frying pan heat a little oil. When hot add the chicken (You may want to do it in batches).
- The idea is to get some nice colour on the chicken, don’t worry about the chicken being cooked all the way through… just remember and don’t be tempted to sample it!
Cook The Changezi
- Heat the oil in a pan.
- Add the whole spices and cook until the spices are sizzling and beginning to pop.
- Add the garlic and ginger and cook stirring for another 30 seconds
- Add the Kashmiri chilli and curry Masala, cook stirring for 40 seconds
- Add the curry gravy. If you like it saucy add it all or keep a little back for something else if you want it less saucy.
- Bring the sauce to a simmer and add the par cooked chicken. Stir in and cover for 10 minutes.
- Add the yoghurt, cream and chilli. Bring back to a simmer and cook for another 15 minutes or so.
- Add salt to taste
- Stir in the chopped coriander and heat through for a further 5 minutes.
- Serve topped with the crispy fried onions if using.