Mutton Cashew Curry | काजु मटन ग्रेवी | Mutton Kaju Masala | Cashewnut Mutton Masala | Mutton Masala
How To Make Mutton Cashew Curry | Kaju Mutton Masala | Cashewnut Mutton Curry | Cashewnut Mutton Gravy | Red Mutton Curry | Cashew Mutton Curry | Mutton Cashew Gravy | Mutton Curry | Mutton Gravy | Mutton Recipes | Mutton Cashew Curry | Mutton Kaju Masala | Cashewnut Mutton Masala | Mutton Masala | काजु मटन ग्रेवी
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CHICKEN CHANGEZI RECIPE RESTAURANT STYLE | CHANGEZI CHICKEN CURRY | CHICKEN CHANGEZI
Chicken Changezi Recipe Restaurant Style | Changezi Chicken Curry | Chicken Changezi | Chicken Changezi Recipe | Changezi Chicken | How To Make Chicken Changezi | Chicken Curry | Chicken Recipe
Ingredients for Chicken Changezi:
- Chicken, large pieces with bones- 1 kg
For the Marination:
- Salt- 2 tsp
- Red Chilli Powder- 2 tsp
- Ginger Garlic paste- 2 tbsp
- Lemon Juice- 2 tsp
- Whisked Curd/Yogurt (thick) - 6 tbsp (120 ml)
Onion-Cashew Paste:
- Onion, sliced- 2 medium onions (around 160 gms)
- Cashew nuts- 16
Spice Powders:
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 2.5 tsp
- Coriander Powder- 3 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Ginger Garlic Paste- 2 tsp
- Readymade Tomato Purée- 8 tbsp
- Room temperature Cow Milk - 150 ml
- Fresh Cream-4 tbsp
- Chaat Masala- 1 tsp
- Kasuri Methi, dry roasted and powdered- 2 tsp
- Oil or ghee- 3 tbsps + 2 tbsps for frying the chicken
- Salt for seasoning- 1/2 tsp
Preparation:
- Marinate the chicken pieces with ingredients specified and set it aside for 30 mins.
- Slice the onions.
- Now take a pan, heat 1.5 tbsp oil and add the sliced onions. Fry on medium heat for around 8-10 mins till light brown in color and then add the cashew nuts. Mix and continue to fry on medium heat for another 1-2 mins. The onions should not become too dark in colour.
- Now set aside, cool and grind it to a paste by adding around 2-3 tbsp water.
- To fry the chicken pieces, heat 2 tbsp oil in a large frying pan and place the marinated chicken pieces side by side without the extra marinade. Fry on high to medium high heat for 3 mins and then flip the pieces. Continue to fry on high to medium high heat on this side for 3 mins. Fry for another 2 mins on medium heat on each side till uniformly browned.
- Use readymade tomato purée/paste for this recipe. If not available, blend 2 medium sized red tomatoes and use that instead.
- Use boiled milk cooled to room temperature.
- Dry roast the Kasuri Methi (Fenugreek Leaves) and crush it with your hands when cooled.
Process:
- Heat oil in a pan and add the ginger garlic paste.
- Fry on low heat for 2 mins and then add the tomato purée.
- Give a mix for a minute and then add the Onion-Cashew Paste.
- Mix and fry on medium heat for 4-5 mins till oil separates.
- Add all the Spice Powders and 1/2 tsp salt and cook on medium heat for 3-4 mins till oil separates.
- Now switch off heat and add the room temperature milk (boiled and cooled) and give a mix. Switch on heat.
- Keep stirring for 3-4 mins on low to medium low heat till it’s cooked and oil separates.
- Now add the fried chicken pieces and mix it well.
- Keep mixing and frying the chicken pieces on medium heat for 3-4 mins till oil separates.
- Now add 250 ml water, give a mix and cover and cook on low heat for 15 mins till meat is cooked and oil separates.
- Now add the cream, chaat masala and dry roasted Kasuri Methi.
- Mix and cook on low heat for 2-3 mins.
- Serve with roti, naan or rice.
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