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Compliments of the Season! Hope you had a lovely Christmas this year! Sorry I missed uploading this video yesterday, (as my usual day of upload is Friday), but yes, this season has its celebrations. This Chicken Changezi recipe is apt for these celebrations. More Mughlai rather than Goan, it is rich, and luxurious if you use the ingredients mentioned. The cashew nuts add a creamy richness, and the cream addition ensures that the dish is fit for the extravagance of your table! Something I found on the internet, that may or may not be true: Chicken Changezi is a popular Mughlai-style chicken curry known for its rich, creamy, and aromatic gravy. Originating from Delhi, the dish is believed to have been named after the Mongolian Emperor Genghis Khan (pronounced "Changez Khan" in Delhi. 2 Timothy 2:1 “…be strong in the grace that is in Christ Jesus.” Mog Asum ❤️ Let There Be Love Ingredients: (1 US Cup= 240 ml) To marinate: 500 grams boneless chicken (breast or thigh) cut into curry-cut sizes 1 teaspoon Salt 1/2 teaspoon Bhuna Jeera Powder (Roasted Cumin Powder) 1/2 teaspoon Black Pepper Powder 1 teaspoon Kashmiri Chilli Powder 1 teaspoon Ginger garlic paste Juice of half a lime 2 Tablespoons Hung Curd Curry paste: 1- 2 Tablespoons Oil 2 large Onions, sliced 2 large Tomatoes, chopped 10-12 cashew nuts 3-4 Tablespoons Oil 1 teaspoon Coriander Powder 1/2 teaspoon Garam Masala powder 1 teaspoon Kashmiri Chilli Powder 1/2 teaspoon Red Chilli powder 1/4 teaspoon Turmeric powder 1/2 teaspoon Black pepper powder 1/2 teaspoon Chaat masala powder 1/2 teaspoon Bhuna Jeera powder 1 teaspoon Ginger Garlic paste Add the curry paste Rinse jar with a little water 1 Cup Whole Milk 2 Tablespoons Fresh Cream (can be skipped) Add the chicken 1/2 Cup (+/-) Hot water 1 Tablespoon Dried Kasuri methi 1/2 teaspoon Sugar 2 slit green Chillies Fresh chopped Coriander for garnish Cream for finish #ExperienceSusegad Music Credits: The First Noel. An instrumental by Tabitha Dias