Chicken Changezi

greatcurryrecipes.net

Tricia

subheading: FOR THE CHICKEN:

1kg (2 lbs.) chicken, on the bone and cut into small pieces

½ to 1 tsp salt

Juice of one lemon

1 ½ tbsp Kashmiri chilli power (more or less to taste)

2 tsp ground cumin

2 tsp ground coriander

3 tbsp garlic, ginger and chilli paste

3 tbsp rapeseed (canola) oil or preferably ghee

subheading: FOR THE CURRY:

2 tbsp rapeseed (canola) oil or preferably ghee

3 medium sized red onion, very finely chopped

½ tsp salt

4 tbsp garlic, ginger and chilli paste

½ tsp ground turmeric

1 tbsp Kashmiri chilli powder

1 tsp chaat masala or black salt (optional)

1 tbsp ground cumin

1 tbsp ground coriander

70ml (¼ cup) water or stock

600ml (2 ½ cups) passata

70ml (¼ cup) mustard oil (optional)

4 tbsp plain natural yoghurt, whisked until smooth

4 tbsp single cream

Salt to taste

1 tsp garam masala

1 tsp kasoori methi (dried fenugreek leaves)

subheading: TO GARNISH (All optional):

1 tsp Kashmiri chilli powder

4 green bird’s eye chillies, sliced lengthwise into fine strips

1 lemon, quartered

3 tbsp coriander (cilantro) finely chopped

2.5cm (1 inch) ginger, peeled and julienned

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