A delicious dish from the streets of Old Delhi

Murg-E-Changezi (Serves four)

Ingredients Instructions
  • For the chicken: 4 chicken supreme (chicken breast w/ the first joint of the wing still attached)
  • 10g ginger and garlic paste
  • 5ml lemon juice
  • 5g red chilli powder
  • For the sauce: 600ml oil
  • 5g cumin seeds
  • 1 Spanish onion, finely chopped
  • 15g ginger and garlic paste
  • 5g turmeric powder
  • 10g red chilli powder
  • 10g coriander powder
  • 10g cumin powder
  • 120g tomato, finely chopped
  • 25g yoghurt
  • 15g khus khus (poppy seeds)
  • 15g charmagaz (mixed melon seeds)
  • 10g salt
  • 5g cardamom powder
  • 5g garam masala
  • 30ml single cream
  • 30g unsalted butter
  • 10g coriander leaves
  • 470ml water
  • Mix together all of the ingredients for the chicken in a bowl
  • Set aside for 4-6 hours to allow the chicken to marinate
  • Once the chicken has had time to marinate, preheat the oven to 160°c
  • Heat the oil in a saucepan over a medium heat
  • Add the cumin seeds until they begin to crackle
  • Add the chopped onions and cook until they turn golden brown
  • Add the ginger and garlic paste, turmeric, red chilli, coriander and cumin powders and mix well
  • Add the tomatoes and yoghurt and cook for 2-3 minutes until the mixture becomes smooth
  • Add the water, charmagaz, khus khus and salt
  • Cook for about 10 minutes on a low heat until it starts to boil
  • Using a hand blender, blend the mixture until smooth
  • Add the cardamom powder, garam masala, butter and half of the cream
  • Bake the chicken on a skewer for 7-8 minutes so the inside stays soft and juicy while the outside is browned
  • Trim the browned parts of the chicken to shreds and set aside
  • Make deep cuts into the chicken breast
  • Mix the shredded chicken trimmings into the cooked sauce
  • Pour generously over the chicken
  • Garnish with coriander and the rest of the cream
  • Serve with rice or Indian bread

Recipe © The Dhabba | http://www.thedhabba.com