A rich and royal Mughlai curry where tender fried chicken is simmered in a creamy, tangy tomato and cashew gravy. This famous Old Delhi dish is known for its luxurious texture and complex flavors, finished with a hint of smokiness.
A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
Creamy, perfectly spiced Chicken Changezi with soft Khamiri Roti. A truly soul-satisfying meal!
This north_indian dish is perfect for lunch or dinner. With 760.49 calories and 43.49g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
2 medium
onion
(thinly sliced)
3 medium tomato (ripe, roughly chopped)
15 whole cashews (soaked in warm water for 15 minutes)
1.5 tsp coriander powder
1 tsp chaat masala
0.75 tsp garam masala
0.25 cup fresh cream (low-fat or full-fat)
1 tbsp kasuri methi (crushed between palms)
1 cup water (or as needed)
1 inch ginger (julienned, for garnish)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces with curd, 1 tbsp ginger-garlic paste, lemon juice, 1 tsp Kashmiri red chili powder, turmeric powder, and 0.5 tsp salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Prepare the Gravy Pastes
Heat vegetable oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add the sliced onions and fry for 12-15 minutes, stirring frequently, until they are deep golden brown and crisp. Do not burn them.
Remove the fried onions (birista) with a slotted spoon and drain on a paper towel. Let them cool completely.
In a blender, combine the cooled fried onions and soaked cashews. Grind to a smooth paste, adding 2-3 tbsp of water if needed to help it blend. Set this paste aside.
In the same blender jar (no need to wash), blend the chopped tomatoes into a smooth puree. Set aside.
3
Shallow Fry the Chicken
In the same pan with the remaining oil, place the marinated chicken pieces in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Shallow fry on medium-high heat for 10-12 minutes, turning occasionally, until the chicken is golden brown on all sides and about 80% cooked.
Remove the chicken from the pan and set aside.
4
Cook the Gravy Base
Reduce the heat to medium. In the same pan, if there's excess oil, remove some, leaving about 3-4 tbsp. Add the ghee.
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
Add the spice powders: remaining 1 tsp Kashmiri red chili powder, coriander powder, chaat masala, and the remaining 1 tsp of salt. Stir well and cook for 2 minutes until fragrant.
5
Combine and Simmer
Add the prepared onion-cashew paste to the pan. Stir continuously and cook for 3-4 minutes until it is well combined and fragrant.
Return the fried chicken pieces to the pan. Gently mix to coat the chicken with the masala.
Pour in 1 cup of water, stir everything together, and bring the curry to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the chicken is fully cooked and tender, and the gravy has reached your desired consistency.
6
Finish and Garnish
Turn off the heat. Stir in the fresh cream, garam masala, and crushed kasuri methi. Mix gently until well incorporated.
Let the curry rest for 5 minutes to allow the flavors to meld.
Garnish with fresh coriander leaves and ginger juliennes before serving.
Serve hot with naan, roti, or jeera rice.
4
Serving size: 2 pieces
346cal
9gprotein
46gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.5 cup Warm Water (Around 105-115°F (40-46°C))
0.5 cup Warm Milk
4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
1 tsp Salt
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes.
The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
Mix until a shaggy dough forms, then transfer to a lightly floured surface.
Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3
Proof the Dough
Form the dough into a ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
Once proofed, gently punch down the dough to release the air.
Briefly knead for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5
Cook the Rotis
Heat a tawa or cast-iron skillet over medium-high heat.
Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebab.
