Warm up on Cold Winter Days with this Rich, Hearty & Wonderfully Spiced North-Indian Curry, Murgh Changezi, with Roasted Chicken in a fabulous Tomato Sauce!
Hi Y’all! How are you guys doing? Has Spring shown up in your part of the world yet? Here, Winter is still in full swing with a bit of a snowstorm thrown in! It sure makes everything look even prettier though!
Schools in Denmark have Winter Vacation this week and as it is the Munchkin’s first year in school, we are taking time off along with her and enjoying a relaxed stay-cation.
This week will be spent on some much-needed downtime. Reading, DIY, crafts with the munchkin and trips to theatres, museums and the newly re-opened Experimentarium in town.
And hopefully, cooking and enjoying loads of comfort food! I don’t expect everything to make it to the blog though, as that will seriously cut into relaxation time.
While I can’t wait from Spring to get here, while frosty weather lasts, I’m making the best of it with indulgent feasts like this fabulous Murgh Changezi.
Granted, it’s a bit more elaborate than your average curry, but the effort is so worth it! It is the perfect luxurious weekend lunch to dish up on a cold afternoon.
So Murgh Changezi is named after Changez Khan, or as the rest of the world knows him, Genghis Khan. Now what does a ferocious Mongol warrior have to do with a delectable chicken curry? I have honestly no idea!
What I do know is that this dish is quite popular in the bylanes of Delhi and taste wise, it is a distant cousin of the very popular Butter Chicken. Murgh Changezi is a bit rougher around the edges though, more spicy, with bone-in chicken pieces and in myriad other details.
Another thing I do know is that Murgh Changezi is to Die-for Delicious! Like drool-inducing delicious! Succulent pan-roasted, marinated chicken and a tomato sauce many layers of flavor make this truly a curry to remember.
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- 1 kilogram Chicken, bone-in, skinless pieces
- 1 tablespoon Ginger-Garlic Paste
- ½ cup Greek Yogurt
- ½ teaspoon Cumin Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder or Cayenne Pepper (adjust as per level of heat desired)
- 2 teaspoons Coriander Powder
- 1 teaspoon crushed Kasuri Methi (Dried Fenugreek Leaves, available in Indian Grocery stores)
- Salt to taste
- 4 Red Onions, thinly sliced
- 15 Cashew Nuts
- 3 tablespoons Cooking Oil or Ghee
- 1 cup Tomato Puree
- 2 teaspoons Ginger Garlic Paste
- 1 teaspoon Garam Masala
- ½ teaspoon Chaat Masala
- 1 Green Chilli, split length-wise
- ¼ cup Milk
- ¼ cup Cream
- 1 tablespoon chopped Cilantro
- Salt to taste
- Take all the ingredients listed under 'For the Marination' in a large bowl. Mix well and add the chicken pieces to it. Coat chicken well with the marinade and refrigerate for an hour.
- Meanwhile, prepare the sauce.
- Take 1 tablespoon cooking oil in a large saucepan and fry the cashew nuts and onions, till the onions are golden brown.
- Cool and grind the onions and cashew nuts to a coarse paste in a food processor. Keep aside.
- In the same saucepan, add the remaining 2 tablespoons cooking oil.
- When hot, add the ginger garlic paste and saute for a minute. Add the tomato puree, milk and garam masala. Mix well, cover with a lid and let simmer for 15 minutes.
- Meanwhile, heat up another large saucepan or fry pan and pan-roast the marinated chicken pieces. Roast until the chicken releases water and is about 90 percent cooked. This should take about 15 minutes.
- To the tomato sauce, add the ground onion and cashew nut paste and mix well.
- Add chaat masala, green chilli and the cream. Give it a stir and then add in the partially cooked chicken pieces along with any liquid left in the roasting pan.
- Mix everything well together, cover with lid and cook on medium to low heat for about 5-7 minutes.
- Check seasoning and add more salt if needed. Add chopped cilantro and mix.
- Serve hot with naan or rice.
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