Kya Baat Hai, Doston! Let’s Cook Pahari Chicken Changezi!

Namaste and Sat Sri Akal to all my lovely readers! Chef Curry Do’pyaza here, ready to whisk you away on another flavorful adventure. Today, we’re diving deep into the heart of North Indian cuisine with a dish that’s as rich in history as it is in taste: Pahari Chicken Changezi!

This dish is a real crowd-pleaser, especially during festive occasions like Diwali, Lohri, or even a big family gathering. Imagine the aroma of spices filling the air as everyone celebrates together – that’s the magic of Pahari Chicken Changezi! It’s also a popular choice during the cooler months, as the creamy gravy and warming spices provide a comforting hug from the inside out.

A Little History Lesson

The story goes that Chicken Changezi originated in the royal kitchens of Delhi, inspired by the cuisine of Central Asia. “Changezi” refers to Genghis Khan, and while the exact connection is a bit hazy, the dish certainly carries a regal air. Pahari Chicken Changezi, a variation, incorporates the fresh, vibrant flavors of the Himalayan foothills (“Pahari” means “of the mountains”). It’s a beautiful blend of creamy indulgence and earthy spices!

Get Ready to Cook!

Preparation Time: 20 minutes
Cooking Time: 45 minutes

What You’ll Need (Ingredients):

Chicken: 1 kg, cut into medium-sized pieces
Dahi (Yogurt): 1 cup, plain and thick
Pyaaz (Onions): 2 medium, finely chopped
Adrak-Lahsun Paste (Ginger-Garlic Paste): 2 tablespoons
Hari Mirch (Green Chilies): 2-3, finely chopped (adjust to your spice level)
Tamatar (Tomatoes): 2 medium, pureed
Kaju (Cashews): 1/4 cup, soaked in warm water for 30 minutes
Kharbooje ke Beej (Melon Seeds): 2 tablespoons
Hara Dhaniya (Fresh Coriander): 1/4 cup, chopped
Tel (Oil): 4 tablespoons
Makhan (Butter): 2 tablespoons
Garam Masala: 1 teaspoon
Lal Mirch Powder (Red Chili Powder): 1 teaspoon (adjust to your spice level)
Haldi Powder (Turmeric Powder): 1/2 teaspoon
Dhania Powder (Coriander Powder): 2 teaspoons
Jeera Powder (Cumin Powder): 1 teaspoon
Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed
Fresh Cream: 2 tablespoons (for garnish)
Salt: To taste

Let’s Get Cooking! (Step-by-Step Instructions):

Marinate the Chicken: In a large bowl, mix the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes (or even better, for a couple of hours in the fridge). This makes the chicken super tender and flavorful.
Make the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little water. This adds richness to the gravy.
Sauté the Onions: Heat oil and butter in a large pan or pot over medium heat. Add the chopped onions and sauté until they turn a beautiful golden brown. Patience is key here!
Add the Aromatics: Stir in the ginger-garlic paste and green chilies. Sauté for another minute until fragrant.
Cook the Tomatoes: Add the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
Spice it Up: Add coriander powder, cumin powder, and garam masala. Sauté for another minute.
Add the Chicken: Add the marinated chicken to the pan and cook until it’s browned on all sides.
Simmer and Thicken: Add the cashew paste and melon seeds. Mix well. Add about 1 cup of water (or more, depending on how thick you want the gravy). Bring to a simmer, then cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
Finishing Touches: Stir in the crushed Kasuri Methi and chopped coriander. Cook for another minute.
Serve: Garnish with fresh cream and serve hot!

Chef Curry’s Tips for a Perfect Pahari Chicken Changezi:

Marination is Key: Don’t skimp on the marinating time! It makes a world of difference.
Brown the Onions Well: This is the foundation of the flavor.
Adjust the Spice: Feel free to adjust the amount of green chilies and red chili powder to your liking.
Fresh is Best: Use fresh ginger, garlic, and coriander for the best flavor.

Cooking it Your Way:

Gas Stove/Induction Stove: Follow the recipe as is!
Pressure Cooker: After browning the chicken, add all the ingredients to the pressure cooker with 1/2 cup of water. Cook for 2-3 whistles on medium heat.
Oven: Preheat oven to 350°F (175°C). Follow steps 1-7 in a oven safe dish. Cover and bake for 30-40 minutes, or until chicken is cooked through.
Slow Cooker/Crockpot: After browning the chicken, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Air Fryer/Microwave: I would not recommend these methods for this particular dish.

Nutritional Information (Approximate, per serving):

Calories: 450-500
Protein: 40-45g
Fat: 25-30g
Carbohydrates: 15-20g

Serving Suggestions:

Pahari Chicken Changezi is absolutely divine served with:

Naan: Warm, buttery naan is a classic pairing.
Roti: Soft, homemade roti is another great option.
Jeera Rice: Fragrant jeera rice complements the rich gravy perfectly.
Salad: A simple cucumber and onion salad adds a refreshing touch.

Your Turn to Cook!

Now it’s your turn to try this delightful recipe at home! I promise, the aroma alone will transport you to the majestic Himalayas. Cook it with love, share it with your friends and family, and let the flavors speak for themselves. Happy cooking, doston!