Pollo Changezi

Ingredienti

• 900 grams chicken bone-in pieces (thighs and drumsticks or quarters)
• 1 tbsp ginger garlic paste
• 3 tbsp thick yoghurt
• 3/4 tsp turmeric powder
• 1 tsp kashmiri red chilli powder
• 1 tsp paprika powder (or cayenne)
• 1/2 tsp coriander powder
• 1/4 tsp garam masala
• 1 tsp salt (or to taste)
• 1/3 cup cooking oil (neutral (enough to shallow fry), reserve for rest of the cooking)
• 2 large red onions (sliced thinly)
• 8 to 10 whole cashews
• 2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 1/2 tbsp coriander powder
• 1/2 tsp cumin powder
• salt to taste
• 2 to 4 tbsp cooking oil (reserved from cooking onion)
• 2 tbsp cooking oil (reserved from cooking onion)
• 1 black cardamom (optional)
• 2 cloves (optional)
• 1 inch cinnamon stick (optional)
• 1 tsp ginger garlic paste
• 2 to 3 green chillies (slit)
• 2 to 3 large tomatoes (pureed)
• 2 tbsp thick yoghurt (whisked)
• 4 tbsp cream (optional)
• 1/3 cup water
• 1 tbsp kasuri methi (optional)
• 1/4 tsp garam masala (optional)
• 2 to 3 green chillies (chopped)
• Fresh coriander leaves (chopped)

Preparazione

1. 1

   --- Marinate the chicken ---

2. 2

   marinate: Make a few shallow gashes on the chicken drumsticks and thighs. In a large bowl, combine the chicken with ginger garlic paste, yoghurt, turmeric, Kashmiri chilli powder, coriander powder, garam masala, and salt. Mix well so every piece is evenly coated. Rest for at least 30 minutes, longer if time allows.

3. 3

   --- Prepare the onion–cashew paste ---

4. 4

   saute: Heat the oil in a wide pan. Add the sliced onions with a pinch of salt and saute on medium heat, stirring often, until translucent and lightly starting to brown. Remove using slotted spoon and keep aside.

5. 5

   fry: Next, fry the cashews until golden and remove.

6. 6

   grind: Add the cooked onions and cashews to the food processer or grinder jar along with all the spice powders. Grind to a smooth, thick paste using a little water if needed. Set aside.

7. 7

   --- Pan-sear the chicken (tawa style) ---

8. 8

   sear: Heat 2 tablespoons of the reserved onion-fried oil in a wide tawa or heavy pan. Place the marinated chicken in a single layer and cook uncovered on medium-high heat until lightly browned on all sides. The chicken only needs to be partially cooked, about 60% cooked. Remove and keep aside. You may do this step by using oven.

9. 9

   --- Build the curry base ---

10. 10

    saute: In the same pan, add 2 tablespoons onion-fried oil. Add whole spices if using and let them crackle gently. Stir in ginger garlic paste and green chillies; sauté until aromatic.

11. 11

    stir: Add tomato purée and the prepared onion–cashew paste. Cook on low to medium heat stirring continuously until thick and reduced with oil separating at the edges.

12. 12

    stir: Add whisked yoghurt, stirring well and cook for a few minutes.

13. 13

    --- Finish cooking the chicken ---

14. 14

    simmer: Add the partially cooked chicken to the pan along with cream and water. Mix gently, ensuring the chicken is well coated. Cook uncovered on medium heat until the chicken cooked through and the gravy reaches a thick, creamy consistency. Taste and adjust salt if needed.

15. 15

    garnish: Stir in crushed kasuri methi, chopped green chillies and freshly chopped coriander leaves. Sprinkle of garam masala before serving. Serve with chapati or rumali roti or plain rice.