You Need To Try This Mughlai Chicken Recpe

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Ingredients
For chicken marination
500 gm chicken
Juice of 1/2 lemon
2 tbsp ginger garlic paste
1/2 cup whisked dahi/yogurt
1 tsp salt
1 1/2 tbsp Kashmiri chilli powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala
1/2 tsp spicy red chilli powder

For the onion tomato masala
2 tbsp butter
2 tbsp oil
2 green cardamom, 2-3 cloves, 1 cinnamon stick, small pieces of mace, 10-12 black pepper corns, 2 bay leaves, 1 black cardamom
3 medium onions sliced
4 medium tomatoes roughly
Salt to taste
2 tbsp soaked melon seeds
8-9 soaked cashews

For the masala
3 tbsp butter
3 tbsp oil
2 1/2 tbsp Kashmiri chilli powder
2 tbsp ginger garlic paste
2 1/2 tsp coriander powder
1/2 cup whisked yogurt/dahi
1/2 cup tomato purée (optional)
1/2 cup water
3-4 slit green chillies
1/2 cup water (after adding chicken)
2 tbsp chopped coriander
A few ginger juliennes
For garnish
Chopped coriander
Ginger juliennes

Sure, here's the method for making Chicken Changezi:

*Method:*

*1. Marinate the Chicken:*
In a bowl, combine the chicken pieces with lemon juice, ginger garlic paste, whisked yogurt, salt, Kashmiri chilli powder, coriander powder, cumin powder, garam masala, and spicy red chilli powder.
Mix well until the chicken pieces are evenly coated with the marinade.
Cover the bowl and let the chicken marinate for at least 1 hour in the refrigerator.

*2. Prepare the Onion Tomato Masala:*
Heat butter and oil in a pan.
Add green cardamom, cloves, cinnamon stick, mace, black peppercorns, bay leaves, and black cardamom. Sauté for a minute until fragrant.
Add sliced onions and cook until they turn golden brown.
Add roughly chopped tomatoes and cook until they soften.
Season with salt.
Allow the mixture to cool slightly, then blend it along with soaked melon seeds and cashews to a smooth paste.

*3. Pan Fry the Marinated Chicken:*
Heat some oil in a pan.
Add the marinated chicken pieces and pan-fry them until they develop a bit of color on the outside.
Remove the chicken from the pan and set aside.

*4. Prepare the Base Masala:*
In a kadai,heat butter and oil.
Add Kashmiri chilli powder, ginger garlic paste, and coriander powder. Cook for a minute until fragrant.
Now add in the blended masala along with 1/2 cup water and fry on medium heat for 7-8 mins,
Stir in whisked yogurt and tomato purée (if using). Cook for a 8-10 minutes until the oil starts to separate from the masala.
Add water and slit green chillies. Mix well.
Bring the mixture to a simmer.
Add the pan-fried chicken pieces to the masala.
Pour in some water (about 1/2 cup) to adjust the consistency of the gravy.
Cover the pan and let the chicken cook in the gravy for about 5-6 minutes or until it's cooked through and tender.
Once done, garnish with chopped coriander and ginger juliennes.

*6. Serve:*
Transfer the Chicken Changezi to a serving dish.
Garnish with more chopped coriander and ginger juliennes if desired.
Serve hot with naan, roti, or rice.