BY KENNETH RICHARD SCOTT
CO FOUNDER, AO HOSPITALITY PVT LTD, INDORE
3 medium-sized sliced onions.
4 medium-sized tomatoes
50-gm cashew nuts.
2TBSP coriander powder
2TSP garam masala
2TSP chat masala
2TSP kasoori methi
100 ml cream
2TBSP coriander leaves
3TBSP ginger garlic paste
100 ml milk
3 green chilies 2/n
Marinate chicken first:
1) Take chicken in a pot/pan. Add 1 TSP salt, 1TBSP ginger-garlic paste & curd. Mix it properly & keep it aside for half an hour. Take a pan, pour 2TBSP oil. Fry cashew & onion together till they turn light brown.
Set it aside for a while & then prepare a paste. Since you are using a mixer, prepare the tomato paste as well.
2) Take the remaining oil out of the pot. We will use it later. Now, take the first pot containing chicken. Cook it until its water dries completely. Take it out.
3) Pour the remaining oil into the pot & add more to make it about 125 ml. Now, add 2 TBSP ginger-garlic paste & sauté for two minutes. Add tomato paste. Keep the gas on medium flame. Stir. Stir. Add garam masala, chaat masala, coriander powder, salt & stir.
Chef’s trick for the best preparation:
Hold the pot from one end, keep the cooking spoon in the centre at 90 degrees & stir it for at least 3 minutes for spices & paste to turn into a thick gravy. Cook it for another two minutes & add chicken & crushed kasoori methi.
Mix it and cook for 15 minutes on medium-flame. Check for the consistency of the gravy. Changezi is usually thick, so I suggest you keep it that way. Sprinkle coriander leaves and drop green chilies. Cover it for 10 minutes. Dish it out.