Chicken Changezi

Ingredients

• 1.5 lb boneless skinless chicken thighs
• ½ cup plain full-fat yogurt
• 3 tablespoons ginger-garlic paste
• 2 teaspoons garam masala
• ½ teaspoon ground turmeric
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 3 tablespoons extra-virgin ghee or vegetable oil
• 2 whole large yellow onions
• 1.5 cups canned crushed tomatoes
• ¾ cup heavy cream
• 1 teaspoon fenugreek leaves (kasuri methi)
• 1 teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• ¼ cup fresh cilantro leaves for garnish

Instructions

1. 1

   Cut 1.5 lb of boneless skinless chicken thighs into 1.5-inch cubes — thighs stay more tender than breasts in a curry. In a bowl, combine the chicken with 0.5 cup of yogurt, 3 tablespoons of ginger-garlic paste, 2 teaspoons of garam masala, 0.5 teaspoon of ground turmeric, and 1 teaspoon of red chili powder. Mix well, cover, and let marinate for at least 15 minutes at room temperature while you prep the rest.

2. 2

   Slice both large yellow onions into thin half-moons, keeping the layers separate so they cook evenly. Set aside in a small bowl.

3. 3

   Set a 12-inch heavy-bottomed stainless steel or cast iron skillet over medium-high heat. Once the pan is hot, add 3 tablespoons of ghee or oil. When the ghee shimmers and just begins to smoke slightly, add 1 teaspoon of cumin seeds — they should crackle and darken in 15-20 seconds, releasing their nutty aroma.

4. 4

   Add the sliced onions to the pan. Sauté, stirring occasionally, until they turn deep golden brown at the edges, about 8-10 minutes. You're looking for caramelization on the outer edges while the interiors stay tender. Lower the heat to medium if the pan begins to smoke.

5. 5

   Remove about one-third of the caramelized onions from the pan and set aside on a plate — these will be your garnish. Leave the remaining onions in the pan.

6. 6

   Increase heat to medium-high. Working in batches if needed to avoid crowding, add the marinated chicken pieces to the pan with the remaining onions. Sear the chicken for 3-4 minutes on each side until the exterior is light golden — you don't need full color here, just a light crust. The yogurt marinade will create some steam; this is normal.

7. 7

   Once all the chicken is seared, pour in 1.5 cups of canned crushed tomatoes, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon — these bits carry intense flavor. Stir well to combine.

8. 8

   Reduce heat to medium-low. Simmer uncovered for 12-15 minutes, stirring occasionally. The curry will reduce slightly and the chicken will cook through. You should see the sauce bubble gently around the edges, not a rolling boil.

9. 9

   Pour in 0.75 cup of heavy cream in a thin stream while stirring constantly — this prevents curdling. Stir in 1 teaspoon of fenugreek leaves (kasuri methi), crumbling them slightly between your fingers to release the aroma as you add them. This herb gives the classic Changezi its distinctive floral note.

10. 10

    Taste the curry and adjust seasoning. Add more of the reserved caramelized onions to the pan. Simmer for another 2-3 minutes until the flavors marry and the sauce reaches a silky consistency — it should coat the back of a spoon.

11. 11

    Transfer to a serving dish. Garnish with the remaining reserved caramelized onions and 0.25 cup of fresh cilantro leaves torn by hand. Serve hot over basmati rice or with warm naan bread.

Tools you’ll need

• 12-inch heavy-bottomed skillet (cast iron or stainless steel)
• cutting board
• chef's knife
• small mixing bowl
• wooden spoon
• slotted spoon
• measuring spoons
• measuring cups

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