Recipe
Classic Chicken Changezi
A rich Old Delhi-style chicken curry with browned chicken, tomato, yoghurt and cream, layered with warming spices and finished with fresh coriander for a generous family meal.
Ingredients
Method
25 mins prep35 mins cook60 mins total
Mix the chicken with half the yoghurt, lemon juice, half the garlic-ginger-chilli paste, Kashmiri chilli, cumin, coriander, turmeric and half the salt. Leave for at least 20 minutes.
Heat 2 tablespoons of the oil in a wide pan over medium-high heat. Brown the chicken in batches, then transfer it to a plate; it need not be fully cooked yet.
Lower the heat, add the remaining oil and cook the onion for 8–10 minutes until golden. Stir in the remaining paste and cook for 1 minute.
Add the passata, water, garam masala and remaining salt. Simmer uncovered for 12–15 minutes until thickened, stirring occasionally.
Lower the heat and stir in the remaining yoghurt and cream. Return the chicken and any juices to the pan, cover and simmer for 10–12 minutes, until cooked through.
Crumble in the kasoori methi, taste for seasoning and scatter over the coriander. Rest for 5 minutes before serving.
Notes
Brown the chicken in batches if needed so it colours rather than steams; add the yoghurt over low heat to keep the sauce smooth.
About this recipe
This rich chicken curry builds its flavour in stages: the chicken is briefly marinated, browned in a hot pan, then folded through a spiced tomato sauce.
Yoghurt and cream round out the sauce without masking the chilli and toasted spices. Serve it with basmati rice, naan or flatbreads for a generous family meal.
