Chicken Changezi

🔥 Prep

• Cut the 800 g chicken into bite‑sized pieces (about 2 cm cubes).
• Grate the 1‑inch fresh ginger and mince the 8 cloves garlic to make a ginger‑garlic paste.
• Roughly chop the 200 g yellow onion.
• Measure out 200 g tomato puree.
• Roughly chop the 50 g cashews (or leave whole for toasting).
• Measure 150 ml milk and 50 ml heavy cream.
• Measure 2 tsp Kashmiri red chili powder, 1 tsp garam masala, 1 tsp coriander powder, 1 tbsp dried fenugreek leaf, 1.5 tsp salt, 0.5 tsp black pepper.
• Measure 2 tbsp ghee, 1 tbsp mustard oil, and 1 tbsp lemon juice.
• Lightly crush the 3 green cardamom pods and break the 1‑inch cinnamon stick.
• In a bowl, combine the 100 g yogurt, ginger‑garlic paste, 1 tsp Kashmiri red chili powder, ½ tsp garam masala, ½ tsp coriander powder, ½ tsp salt, ¼ tsp black pepper, and the lemon juice; add the chicken pieces, toss to coat, and marinate for at least 30 minutes (or up to 2 h).

🔥 Cook

• 1. Heat 1 tbsp mustard oil and 1 tbsp ghee in a heavy‑bottomed pot over medium heat until shimmering.
• 2. Add the crushed 3 green cardamom pods and the 1 cinnamon stick; sauté for 30 seconds until fragrant.
• 3. Add the chopped 200 g yellow onion; cook, stirring occasionally, over medium heat for 8‑10 minutes until deep golden brown and caramelized.
• 4. Stir in the ginger‑garlic paste (from the pre‑pped ginger and garlic) and cook for 1 minute until the raw smell disappears.
• 5. Add the marinated 800 g chicken (with its yogurt coating) and sear over medium‑high heat for 5‑6 minutes, turning pieces until lightly browned on all sides.
• 6. Pour in 100 ml water, scraping up any browned bits, and bring to a gentle boil; then reduce heat to low, cover, and simmer for 10 minutes to tenderize the chicken.
• 7. While the chicken simmers, heat 1 tbsp ghee in a small skillet over medium heat, add the 50 g cashews, and toast for 3‑4 minutes until golden brown; transfer to a plate.
• 8. Reduce the heat under the pot to low, stir in the 200 g tomato puree, 150 ml milk, 50 ml heavy cream, the remaining 1 tsp Kashmiri red chili powder, ½ tsp garam masala, ½ tsp coriander powder, 1 tbsp dried fenugreek leaf, 1 tsp salt, ¼ tsp black pepper; mix thoroughly.
• 9. Simmer the gravy over low heat for 12‑15 minutes, stirring occasionally, until it thickens and oil begins to separate at the edges.
• 10. Add the toasted cashews (and any remaining ghee from the skillet) to the gravy, stir, and simmer for another 2 minutes.
• 11. Finish with a drizzle of the remaining 1 tbsp lemon juice and, if desired, a final sprinkle of garam masala; mix gently.
• 12. Turn off the heat and let the dish rest, covered, for 2 minutes before serving.

🔥 Serve

• Garnish with fresh cilantro leaves (optional) and a swirl of extra cream.
• Serve hot with naan, roti, or steamed basmati rice.
• Accompany with sliced onions, lemon wedges, and a side of raita or salad.