Chicken Changezi is a North Indian dish famous for its rich, creamy, and spicy texture, along with its complex flavours. This dish is trendy in Delhi, the capital of India, where it can be found in many street food stalls and restaurants, often prepared on a huge tawa (cast iron frying pan). The name “Changezi” comes from the legendary Mongol emperor Genghis Khan, evoking a sense of grandeur. Although it lacks a direct historical connection to the emperor, its roots lie in the Mughal era, showcasing Persian influences through the use of yoghurt, cream, and various Indian spices.
Over time, the recipe has evolved with local ingredients and culinary practices, becoming a staple in Delhi and other parts of North India. Typically, the dish involves marinating chicken in yoghurt and spices and then cooking it in a flavorful gravy made from onions, tomatoes, cashew paste, cream, and aromatic spices. This dish is mainly cooked on a tawa , which adds a unique flavour.
This luxurious curry is best enjoyed with Indian bread like naan or roti, or with basmati rice, and is often garnished with fresh coriander leaves. Chicken Changezi represents the fusion of historical and modern culinary elements, making it a beloved dish that continues to delight with its depth of flavour and creamy richness.
Chicken Changezi Recipe
Ingredients
- 1 kg Chicken
- 2.5 tsp Salt
- 4 tsp Red chilli powder
- 2.5 tsp kashmiri khilli powder
- 3 tsp Coriander powder
- 1 tsp Garam masala powder
- 8 tsp Ginger garlic paste
- 2 tsp Lemon juice
- 120 ml Whisked Curd/Yogurt (thick)
- 160 gms Onion, sliced (2 medium onions)
- 15-18 piece Cashew nuts
- 8 tbsp Readymade tomato purée
- 150 ml Cow milk (in room temperature)
- 4 tbsp Fresh cream
- 1 tsp Chaat masala
- 2 tsp Kasuri methi (dry roasted and powdered)
- 6 tbsp Oil
Instructions
- In a large mixing bowl, add chicken pieces, 2 tsp salt, 2 tsp red chilli powder, 2 tbsp ginger-garlic paste, lemon juice, and whisked curd/yoghurt. Mix thoroughly to coat the chicken pieces with the spices.
- Cover the bowl and set it aside for at least 30 minutes to allow the chicken to absorb the flavours.
- Heat 1.5 tbsp oil in a frying pan over medium heat. Add the sliced onions and fry for around 8-10 minutes until they turn light brown.
- Add the cashew nuts, mix well, and continue to fry for another 1-2 minutes, ensuring the onions do not become too dark. Set aside to cool to room temperature.
- Coarse grind the mixture, adding 2-3 tbsp water, until it becomes a smooth paste.
- Heat 2 tbsp oil in a large frying pan. Place the marinated chicken pieces side by side in the pan without the extra marinade. Fry on high to medium-high heat for 3 minutes, then flip the pieces.
- Continue to fry on high to medium-high heat for another 3 minutes. Fry for an additional 2 minutes on medium heat on each side until uniformly browned.
- Transfer the fried chicken pieces to a plate and set aside.
- Heat oil in a pan and add the ginger-garlic paste. Fry on low heat for 2 minutes, then add the tomato purée. Mix for a minute.
- Add the onion-cashew paste. Mix and fry on medium heat for 4-5 minutes until the oil separates.
- Add 2 tsp red chilli powder, 2.5 tsp Kashmiri chilli powder, 3 tsp Coriander powder, 1 tsp Garam masala powder and 1/2 tsp salt. Cook on medium heat for 3-4 minutes until the oil separates.
- Turn off the heat and add the milk. Mix well and turn the heat back on.
- Stir continuously for 3-4 minutes on low to medium-low heat until cooked and the oil separates.
- Add the fried chicken pieces to the pan and mix well.
- Keep mixing and frying the chicken pieces on medium heat for 3-4 minutes until the oil separates.
- Add 250 ml water, mix, cover, and cook on low heat for 15 minutes until the meat is cooked and the oil separates.
- Add the cream, chaat masala, and dry roasted Kasuri Methi. Mix and cook on low heat for 2-3 minutes.
- Your Chicken Changezi is ready! Serve hot with naan, roti, or steamed basmati rice. Enjoy your delicious meal!
Video
Notes
- Use readymade tomato purée/paste for this recipe. If not available, blend 2 medium-sized red tomatoes and use that instead.
- Use boiled milk cooled to room temperature.
- Dry roast the Kasuri Methi (fenugreek leaves) and crush it with your hands when cooled.
- Add 1 tsp cumin powder if desired.
- For more spiciness, you can add 1 tsp black pepper powder.
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