The most feared invader Genghis Khan was believed to have had a soft-spot for great food! Ghenghis Khan is said to have been impressed by the right amount spices and cream in the korma prepared by one of his cooks, and Changezi Chicken, named after the Mongolian ruler, sealed its place in the history books. We take a leaf out of the recipe book of the Mongols who lived in Old Delhi to give you a bite of history! Caramelized onions balance the spicy cashew-based gravy that the succulent chicken drumsticks are basted in. A healthy serving of almond- and saffron-flavoured rice too make a part of this historical treat!
For the gravy:
Chicken drumstick - 1000gm
Black Cardamom- 1gm
Cinnamon sticks - 2gm
Coriander powder - 15gm
Garam masala powder - 10gm
Ginger - garlic paste - 10gm
Curd(beaten) - 150 ml
Cashewnut - 80gm
Brown onion - 100gm
Red chilli powder(degi mirch) - 15gm
Chopped coriander(for garnish) - 10gm
Fresh cream(for garnish) - 10ml
Chilli oil(For garnish) - 10ml
For the Badami Pulao
Boiled basmati rice - 1000gm
Saffron strands - 0.25gm
Almond flakes - 30gm
Ghee - 20ml
Cumin seeds - 5gm
Green chilli - 5gm
Mint leaves - 10gm
Brown onion - 20gm
Milk - 10ml
Cloves - 2gm
Cardamom - 2gm
Salt - 5gm
Roast cashew nuts in a little ghee till golden brown.
Add water and grind it to a fine paste with brown onions.
Heat ghee; add whole garam masala (cloves, green and black cardamoms etc.)
Add coriander powder, red chilli powder, garam masala powder, ginger-garlic paste, yoghurt and stir well.
Now add chicken pieces and cook.
When the oil separates from the chicken, add the onion - cashew nut paste.
Season and garnish with cream and the chopped coriander leaves.
To try similar of these excitinig dishes, explore our menu today.