Delhi

Chicken changezi

Old Delhi's late night chicken: tandoori pieces in a rich, buttery, slightly smoky gravy.

75 minTime

46 gProtein each

mediumSpice

Make it your way

Grandma's wayTandoori chicken in a buttery cashew gravy. Old Delhi style.

The original

643kcalsame

46 gproteinsame

4 gfibresame

75minutessame

Classic chicken changezi.

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)800 g, curry cut

Hung curd (greek yogurt)½ cup

Ginger garlic paste2 tbsp

Kashmiri chilli powder2 tsp

Garam masala1 tsp

Lemon juice1 tbsp

Cooking oil (vegetable oil)2 tbsp

Butter2 tbsp

Onion2 large, sliced

Cashews¼ cup, soaked

Tomato3 medium, chopped

Fresh cream (thickened cream, heavy cream)⅓ cup

Milk½ cup

Coriander powder (ground coriander)2 tsp

Kasuri methi (dried fenugreek leaves)1 tsp

Saltto taste

Coriander leaves (cilantro)chopped

5 steps

1Marinate the chicken with hung curd, half the ginger garlic paste, half the chilli powder, lemon juice and salt for 1 hour.
2Roast the chicken in a 230°C oven or sear in a very hot pan until charred but not fully cooked.
3Fry the onions in oil until golden, cool, and blend with cashews, tomatoes and a little water into a smooth paste.
4Heat butter, add the remaining ginger garlic paste, chilli powder and coriander powder, then the paste. Cook until butter separates.
5Add the chicken and milk and simmer covered until the chicken is cooked through with no pink at the bone. Stir in cream, garam masala and kasuri methi.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.