Marinate the chicken with ginger-garlic paste, turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, chicken masala powder, salt to taste, lemon juice & curd/yogurt.
Cover & keep it aside for 30 minutes.
Making the onion paste
Heat 1 teaspoon of oil in a pan.
Add sliced onions & sauté until onions are translucent.
Next, add almonds & cashews to it & sauté.
When the onions are brown in color, switch off the flame.
Let all the ingredients cool down completely.
Transfer it to a mixer jar, add curd & grind it.
Onion paste is ready. Keep it aside.
Prepare a spice powder mix
In a small bowl mix red chili powder, turmeric powder, coriander powder & salt to taste.
Spice powder mix ready. Keep it aside.
Roasting the chicken
Heat butter in a pan.
Add marinated chicken & keep the flame on high.
Cook the chicken pieces on high flame for 5 minutes.
Cover & cook on low flame until the chicken is cooked. Stir in between as required.
Making the chicken gravy:
While the chicken is cooking, on the second burner start preparing the gravy.
Heat oil in a pan on medium flame.
Add finely chopped ginger & garlic.
Sauté for a minute until the raw smell from ginger & garlic leaves.
Add the prepared spice mix. Sauté for a minute.
Next, add tomato puree.
Cook uncovered for 5 minutes.
Cover & cook until oil separates.
Add the prepared onion paste & green chilies. Cook for 2 minutes.
Add cooked chicken & mix it with the gravy.
Add water to adjust the consistency of the gravy.
Cover & cook for 5 minutes on medium flame. Stir it in between as required.
Add kasuri methi & chicken masala powder. Cover & cook for 2 minutes.
Chicken Changezi is ready to serve.
Serve Chicken Chengezi hot with Roti/Naan.
Video
Notes
Roast the marinated chicken on high flame. It will seal the juices of chicken & the chicken pieces will be moist inside.
Cook chicken completely before adding it to the gravy.