Changi Chicken

Ingredients

• 2 kg Chicken Leg Pieces (bone‑in, skin on, cut into bite‑size pieces)
• to taste Salt
• 2.5 tsp Ginger Garlic Paste (store‑bought or homemade)
• 1 lemon Lemon Juice (freshly squeezed)
• 100 g Plain Yogurt (full‑fat, at room temperature)
• 2.5 tsp Kashmiri Red Chili Powder (mild, gives bright colour)
• 1 tbsp Hot Red Chili Powder (teja (very hot) red chili powder)
• 1 tsp Garam Masala (homemade) (powdered)
• 750 g Onion (roughly 2 large onions, roughly chopped)
• 1500 g Tomato (about 3 medium tomatoes, roughly chopped)
• 500 ml Vegetable Oil (divided: 100 ml for initial sauté, 400 ml for gravy, extra for shallow fry)
• assorted pieces Whole Spices (bay leaf, cinnamon stick, cloves, green cardamom, black cardamom, star anise, peppercorns, nutmeg) (1 bay leaf, 1 small cinnamon stick, 4‑5 cloves, 3 green cardamom, ½ black cardamom, 1 star anise, 5‑6 peppercorns, ½ nutmeg piece)
• 200 g Ginger Garlic Paste (additional for gravy)
• 1 pinch Turmeric Powder
• 3 tsp Coriander Powder
• 50 g Cashew Nuts (soaked 10 min then ground)
• 50 g Poppy Seeds (Magaj) (soaked 10 min then ground with cashews)
• 100 ml Fresh Cream (heavy cream)
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 2 Green Chili (slit lengthwise)
• 100 g Unsalted Butter (cut into cubes)
• 30 g Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Marinate the Chicken

   Place the chicken leg pieces in a large bowl. Add salt, 2.5 tsp ginger‑garlic paste, juice of 1 lemon, 100 g yogurt, 2.5 tsp Kashmiri red chili powder, 1 tbsp hot red chili powder, and 1 tsp garam masala. Mix thoroughly until every piece is coated.

   Time: PT15M

2. Rest the Marinade

   Cover the bowl with cling film and let the chicken rest at room temperature for 1 hour 30 minutes (or refrigerate overnight for deeper flavor).

   Time: PT1H30M

   Temperature: 25°C

3. Prepare Onion‑Tomato Base

   Roughly chop 750 g onion and 1.5 kg tomatoes. Heat 100 ml oil in a heavy‑bottomed pan over medium heat. Add a bay leaf, cinnamon stick, cloves, green and black cardamom, star anise, peppercorns, and nutmeg; sauté for 30 seconds until fragrant.

   Time: PT5M

   Temperature: Medium

4. Sauté Onions

   Add the chopped onions to the pan. Stir‑fry until they turn translucent and start to turn golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Cook Tomatoes

   Add the tomatoes, a pinch of salt, and cook for 8 minutes until they soften but are not fully pureed. The goal is a soft mash.

   Time: PT8M

   Temperature: Medium

6. Blend to Paste

   Turn off the heat, let the onion‑tomato mixture cool for 2 minutes, then transfer to a blender and puree to a smooth paste.

   Time: PT5M

7. Heat Oil for Gravy

   Return the pan to the stove, add the remaining 400 ml oil and heat over medium heat.

   Time: PT2M

   Temperature: Medium

8. Sauté Ginger‑Garlic Paste

   Add 200 g ginger‑garlic paste and sauté for 3 minutes until the raw aroma disappears.

   Time: PT3M

   Temperature: Medium

9. Add Ground Spices

   Stir in a pinch of turmeric, 3 tsp coriander powder, 2 tsp Kashmiri red chili, and 2 tsp hot red chili powder. Fry for 2 minutes, adding a splash of water if needed to avoid sticking.

   Time: PT2M

   Temperature: Medium

10. Combine Paste and Cook Gravy

    Add the blended onion‑tomato paste to the pan. Cook on medium‑low heat, stirring frequently, for 15 minutes until the gravy thickens and oil separates.

    Time: PT15M

    Temperature: Medium‑Low

11. Shallow Fry Marinated Chicken

    In a separate shallow‑fry pan, heat a thin layer of oil. Add the marinated chicken pieces and fry on medium heat, turning occasionally, until each side gets a dark grill mark (about 8‑10 minutes). Do not deep‑fry; the goal is a light sear.

    Time: PT10M

    Temperature: Medium

12. Add Yogurt to Gravy

    Stir 200 g yogurt into the gravy, mixing well. Simmer for 15 minutes on low heat, allowing the yogurt to integrate without curdling.

    Time: PT15M

    Temperature: Low

13. Prepare Cashew‑Poppy Seed Paste

    While the gravy simmers, blend the soaked 50 g cashews and 50 g poppy seeds into a fine paste with a little water.

    Time: PT5M

14. Incorporate Nut Paste

    Add the cashew‑poppy seed paste to the gravy, stirring gently. Cook on low heat for another 10 minutes, ensuring the paste does not stick to the bottom.

    Time: PT10M

    Temperature: Low

15. Combine Chicken and Finish Gravy

    Add the shallow‑fried chicken pieces to the gravy. Sprinkle 1 tsp crushed Kasuri methi, pour 100 ml fresh cream, and mix gently. Cover and simmer on medium‑low heat for 10 minutes.

    Time: PT10M

    Temperature: Medium‑Low

16. Add Green Chilies and Butter

    Stir in the slit green chilies and 100 g butter. Let the butter melt and blend for 3 minutes.

    Time: PT3M

    Temperature: Low

17. Smoke (Dhungar) the Dish

    Heat a small metal bowl or piece of foil until red hot. Place it in the center of the pan, drizzle a little melted butter or oil over it, and quickly cover the pan with a lid to trap the smoke for 1‑2 minutes. Remove the bowl carefully.

    Time: PT2M

18. Garnish and Serve

    Stir in chopped fresh coriander leaves. Transfer the Changi Chicken to a serving dish and serve hot with naan, roti, or steamed rice.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

10 g

Fat

30 g

Fiber

2 g