MasterChef Pankaj Bhadouria's video: The Biggest Secret Behind Chicken Changezi I Chicken Changezi Recipe I Tawa Naan I Pankaj Bhadouria

The Biggest Secret Behind Chicken Changezi I Chicken Changezi Recipe I Tawa Naan I Pankaj Bhadouria Changez khan may not have been able to win India, but Chicken Changezi sure did! Chicken Changezi is a very popular chicken recipe from the by lanes of Old Delhi. Chicken Changezi is credited to have been created in the Mughal Kitchens but was definitely not a dish from Genghis Khan’s times!! Chicken Changezi is typically made with bone-in chicken pieces that are marinated in a mixture of yogurt and spices such as cumin, coriander, garam masala, and chili powder. The chicken is then cooked in a tomato-based gravy that is flavoured with ginger, garlic, and more spices. The dish is often garnished with fresh coriander leaves and served with naan . And so to make our meal complete, I am sharing with you the recipe of Tawa Naan too! You can easily make the restaurant style tawa naan at home to compliment the restaurant style Chicken Changezi! Recipe by Pankaj Bhadouria Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Chicken Changezi Preparation Time: 15 minutes + marinating time Cooking Time: 20 minutes Serves: 3-4 Ingredients: 1 kg chicken thigh and legs 1 cup yogurt 2 tbsp ginger garlic paste 1 tsp cumin powder 1 tsp coriander powder 1 tsp garam masala powder 1 tsp Kashmiri red chili powder ½ cup oil 2 onions sliced ¼ cup cashew nuts 1 cup chopped tomatoes Salt to taste 1 tsp Kashmiri chili powder 2 bay leaves 4-5 green cardamoms ½ mace 2” cinnamon ¼ cup tomato puree Fresh coriander leaves for garnish For the Tawa Naan: 2 cups flour ¼ cup yoghurt ½ tsp salt 2 tbsp oil 1 tsp baking powder Method: In a large mixing bowl, combine the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, red chili powder, and salt. Add the chicken pieces to the marinade and mix well to ensure that each piece is coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. Heat the oil in a large pan over medium-high heat. Add sliced onions, fry till translucent. Remove and set aside. Fry the cashew and set aside. Grind the two together with ¼ cup water and make a smooth paste. To the same oil, Add the chicken pieces and fry them for 5-7 minutes on each side until they are golden brown. Remove the chicken from the pan and set it aside. In the same pan, add the whole spices, Kashmiri chili powder, chopped tomatoes and cook for 5-7 minutes until they are soft and pulpy. Add the onion cashew paste, tomato puree, coriander powder, cumin powder, garam masala and cook for 4-5 minutes. Add the fried chicken pieces to the tomato mixture and stir to coat them with the sauce. Add 1 ½ cups of water and simmer for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened. Garnish with coriander leaves and serve. Mix together all the ingredients for the naan except the oil and knead to a soft and smooth dough. Add the oil and knead till all the oil is incorporated. Rest the dough for 20 minutes. Knead again for 2 minutes. Break the dough into lemon sized balls. Roll out into ¼ “ thick naan. Apply water on one side and place on a hot tawa. Cook for 2 minutes and then invert the tawa on the flame and cook till the naan has brown spots over it. Remove from the tawa. Apply butter or ghee and serve. For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj