Chicken Changezi

1. Marinate the Chicken: In a large bowl, combine the Chicken pieces with 50 grams of Yogurt, 20 grams of Ginger-garlic paste, 5 grams of Red chili powder, 2 grams of Turmeric powder, 3 grams of Garam masala, and 5 grams of Salt. Mix thoroughly to coat all chicken pieces. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

2. Prepare Onion-Cashew Paste: Drain the soaked Cashew nuts. In a pan, heat 20 grams of Ghee. Add the sliced Onions and sauté on medium heat until they turn golden brown. Remove the Onions from the pan, let them cool slightly, then blend them with the soaked Cashew nuts and a small amount of water to form a very smooth paste. Set aside.

3. Fry the Chicken: In a large kadai or heavy-bottomed pan, heat 50 grams of Ghee over medium-high heat. Add the marinated Chicken pieces in batches, ensuring not to overcrowd the pan. Fry until the Chicken pieces are golden brown on all sides and partially cooked (about 7-10 minutes per batch). Remove the fried Chicken and set aside.