Imported from Instagram

Shahi Chicken Changezi

Name: Shahi Chicken Changezi
Prep time: 70 min
Cook time: 45 min
Total time: 115 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: Chicken (Marinated before frying; quantity not visible in the source); Yogurt (Whisked; used for the marinade and gravy); 1 tbsp Ginger-garlic paste (Used in the marinade; additional ginger-garlic paste is added while making the gravy); Cumin (Quantity not stated); 0.25 tsp Turmeric powder; Garam masala powder (Quantity not visible or stated); Red chili powder (Quantity not visible or stated); Kashmiri red chili powder (Quantity not visible or stated); Food coloring (1 pinch); Lemon juice (Quantity not stated); Salt (To taste; used in the marinade and gravy); Oil (For frying the marinated chicken and cooking the gravy; quantity not stated); 3 Onion (Medium-sized, chopped); Kasuri methi (Quantity not stated); Fresh cream (Quantity not stated); Water (Add as needed to reach the desired gravy consistency); Ginger (Cut into julienne for garnish); Green chilies (Quantity not stated; added at the end); Fresh coriander leaves (For finishing); Butter (Added at the end; quantity not stated)

Recipe by Ashus Quick Bites @ashusqb · Instagram

Imported by K Kampani on SeeMeCook

A rich, creamy Delhi-style chicken curry made with yogurt, aromatic spices, fried chicken, cream, and a buttery herb garnish. The chicken is marinated, fried until golden, then simmered in a creamy gravy until tender.

4 servings115 minSouth Asian

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Ingredients

Chicken (Marinated before frying; quantity not visible in the source)
Yogurt (Whisked; used for the marinade and gravy)
1 tbsp Ginger-garlic paste (Used in the marinade; additional ginger-garlic paste is added while making the gravy)
Cumin (Quantity not stated)
0.25 tsp Turmeric powder
Garam masala powder (Quantity not visible or stated)
Red chili powder (Quantity not visible or stated)
Kashmiri red chili powder (Quantity not visible or stated)
Food coloring (1 pinch)
Lemon juice (Quantity not stated)
Salt (To taste; used in the marinade and gravy)
Oil (For frying the marinated chicken and cooking the gravy; quantity not stated)
3 Onion (Medium-sized, chopped)
Kasuri methi (Quantity not stated)
Fresh cream (Quantity not stated)
Water (Add as needed to reach the desired gravy consistency)
Ginger (Cut into julienne for garnish)
Green chilies (Quantity not stated; added at the end)
Fresh coriander leaves (For finishing)
Butter (Added at the end; quantity not stated)

Steps

1
Combine the chicken with yogurt, 1 tablespoon ginger-garlic paste, cumin, turmeric powder, garam masala, red chili powder, Kashmiri red chili powder, a pinch of food coloring, lemon juice, and salt. Marinate for 1 hour.
2
Heat oil over high heat. Fry the marinated chicken until golden, then remove it from the pan.
3
Add ginger-garlic paste to the pan and sauté it.
4
Add the chopped onions and cook them until fried and softened.
5
Lower the heat and add the whisked yogurt. Cook until the oil separates from the yogurt mixture.
6
Add kasuri methi and salt, then mix thoroughly.
7
Return the fried chicken to the pan and mix it into the gravy.
8
Add fresh cream and mix it with the chicken and spices.
9
Pour in enough water to achieve the desired gravy consistency. Cover the pan and cook over low heat for 15–20 minutes, until the chicken is cooked through and the gravy reaches the preferred consistency.
10
Remove the cover. Add julienned ginger, green chilies, fresh coriander leaves, and butter. Mix, then serve.

Notes

Several ingredient quantities, including the chicken, yogurt, spices, cream, oil, and garnishes, were not visible or stated in the supplied source. The transcript indicates that the chicken is fried before being simmered in the gravy for 15–20 minutes.