Punjabi Murgh Changezi Recipe

Prepare cashew paste

Soak 4 tablespoons cashew pieces in 2–3 tablespoons hot water for 20 minutes, then blend to a smooth paste. Set aside.

Make marinade: In a large bowl combine 1 cup thick yogurt, 2 tbsp ginger paste, 2 tbsp garlic paste, 2 tbsp lemon juice, the prepared cashew paste, 2 tsp Kashmiri chili powder, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp garam masala, 1 tsp turmeric, 1.5 tsp salt and 3 tbsp mustard oil. Whisk until smooth and slightly glossy.

Prepare chicken: Trim excess fat and make 3 shallow slashes in each piece so marinade penetrates. Pat chicken dry with paper towel.

Marinate: Massage the marinade thoroughly into the chicken pieces, ensuring slashes are well coated. Cover and refrigerate for at least 6 hours, preferably overnight (minimum 4 hours acceptable).

Cook chicken: Preheat oven to 220°C (425°F). Remove chicken from refrigerator 30 minutes before cooking to come toward room temperature. Place on a wire rack set over a baking tray lined with foil. Drizzle or brush a little oil over the pieces and transfer to oven. Roast for 20–30 minutes until edges char lightly and internal temperature reads 75°C (165°F). Alternatively, cook on a hot grill or tandoor, turning to get even char. Rest 5 minutes before finishing in the sauce.

Caramelize onions: Heat 3 tbsp vegetable oil in a wide sauté pan over medium heat. Add 3 cups thinly sliced brown onions with a pinch of salt and cook, stirring occasionally, until they turn deep golden brown and sweet, about 25–30 minutes. Lower heat if onions start to burn. Remove half the onions when done and reserve for garnish if you prefer extra texture.

Fry whole spices and nuts: To the pan with remaining onions, add 1 tsp cumin seeds, 4 crushed green cardamom pods, 1 cinnamon stick and 1 bay leaf. Stir for 30 seconds until aromatic. Add 50 g cashew pieces and fry 2–3 minutes until lightly golden.

Build the masala: Add 1 tbsp julienned fresh ginger and 1 tsp chopped garlic to the pan; sauté 1 minute. Stir in 2 tbsp tomato paste and cook 2 minutes to reduce rawness. Pour in 120 ml hot water (or stock), scraping up browned bits. Simmer 3–4 minutes. Adjust salt to 3/4 tsp and add 1/2 tsp black pepper.

Blend for texture: Remove bay leaf, cinnamon and cardamom shells if desired. Transfer the mixture (onions, cashews, oil and liquid) to a blender and pulse briefly to a coarse-smooth masala — you want body and some texture, not a completely velvety puree. Return to the pan and warm gently over low heat.

Finish masala with butter: Stir 2 tbsp butter into the warm masala until glossy. If masala is too thick, add 1–2 tbsp hot water to reach a saucy consistency that will coat chicken.

Warm tomatoes: Lightly sear thick heirloom tomato slices in a separate nonstick skillet over medium-high heat for 30–60 seconds per side until just warmed and slightly blistered; season lightly with a pinch of salt. This step mellows acidity and keeps the tomato shape.

Combine chicken and masala: Add the roasted/grilled chicken pieces to the pan with the brown onion–cashew masala. Spoon sauce over each piece, cover, and simmer on low for 6–8 minutes so flavors marry and chicken finishes cooking. If needed, add 1–2 tbsp hot water to loosen sauce. Taste and adjust seasoning.

Finish and garnish: Crush 1 tsp kasuri methi between palms and sprinkle over the chicken along with 1/4 cup chopped cilantro and the reserved caramelized onions. Dot 2 tbsp butter over the top and let melt. Arrange seared heirloom tomato slices alongside or on top of chicken. Garnish with optional slit green chilies and lemon wedges.

Serve: Serve hot with naan, paratha or steamed basmati rice. Provide lemon wedges to squeeze over just before eating.