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Chicken Changezi

Chicken Changezi

'Ome
Chicken Changezi is like the big, bad brother to Chicken Tikka Masala.
Rich & creamy but a little more robust and some background heat.
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Prep Time 40 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian
Servings 5

Ingredients
  

Curry Gravy

  • 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

Chicken Marinade

  • 1 kg chicken thigh fillets cut into 3 or 4 pieces each
  • 1 tbsp lemon juice
  • 1 tsp Kashmiri chilli powder
  • 1 tsp Chaat Masala
  • 1 tsp Tandoori Masala
  • ½ tsp salt
  • Good grind of black pepper
  • 1 tbsp plain natural yoghurt

The Curry

  • 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

Instructions
 

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.

Notes

Instead of the whole spices used in making the curry, you can substitute 2teaspoons of 'Ome Made Hotel Gravy Curry Masala.
And of course add more or less chilli to suit your taste.
Keyword Chicken changezi, Chicken Tikka, Chicken Tikka Masala, Creamy curry, Easy, Tikka Masala Sauce, Indian Curry Sauce, Chicken Tikka Masala Recipe, Genghis Khan Curry
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