Chicken changezi recipe aka Mughlai chicken changezi is a rich, creamy, and scrumptious Mughlai style chicken curry. An age-old dish. The origin dates back to the era of Mongolian ruler Genghis (Chengiz) Khan.
This recipe is always a hit in my family. It is so full of flavor! Perfect for weekends and special occasions.
What is Chicken Changezi
Chicken changezi is a rich, mild, creamy gravy based curry specially prepared with milk and fresh cream. It is believed to be originated far before the influence of Mughlai cuisine in India. Officially the Mughals era started after Babur rule in 14th century AD and he adopted the term ‘Mughal’. But the dish is believed to be named after the 13th century Mongolian (Mughals) warrior Genghis Khan (Chengiz khan). However, it has a mixed history and the exact reason behind the dish is still not cleared.
Chicken Changezi
To make this shahi chicken changezi recipe, the chicken needs to be roasted first and then cooked with a rich gravy, made of milk, fresh cream, onion-cashews paste, ginger-garlic paste, tomato, garam masala powder, coriander powder, Kasuri methi, and chaat masala powder.
The recipe does not require any whole spices. If you have some previously made garam masala powder, then it is good enough or you can use whatever you have. The gravy is mild and creamy. Adjust heat as per your requirement. However, ghee can also be used. Which I don’t.
It can be best enjoyed with naan or with any flavored rice. You can pair this with roti or paratha as well. Whatever way you serve, it will sure to tease everyone’s taste buds.
Few similar chicken recipes
- Butter Chicken Meatballs
- Shahi Chicken Lababdar Recipe
- Andhra Chicken Curry
- Dahi Murgh Recipe
- Simple Chicken Curry
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Chicken Changezi Recipe | Changezi Chicken
INGREDIENTS ( 1 CUP = 250 ML )
For marinating and roasting chicken
- 500 grams chicken with bone or 1.1 lbs
- 1/2 cup curd/yogurt fresh
- 1 tsp ginger-garlic paste
- 1/2 tsp garam masala powder
- 1/3 tsp turmeric powder
- 1/2 tsp red chili powder
- salt to taste
- 2 tbsp oil for roasting the chicken
For onion cashew nut paste
- 2 chopped onion, medium size
- 6-7 cashew nuts
- 1 tbsp oil for frying
For gravy
- 2 tbsp oil/ghee(clarified butter)
- 1 tbsp ginger-garlic paste
- 2 grated tomatoes, medium size
- 1/3 tsp turmeric powder
- 1 tsp Kashmiri red chili powder (non-spicy)
- 1/2 cup milk
- 2-3 tbsp fresh cream
- 1/2 tsp garam masala powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp kasuri methi
- 1/2 tsp chaat masala powder
- salt as required
- 1/2 cup warm water
INSTRUCTIONS
Making onion cashew paste
- Heat 1 tbsp oil in a pan. Once the oil turns hot, add chopped onions and cashew nuts. Saute until light brown.
- Turn off the flame and transfer them to the blending jar and let them cool down.
- Once done, blend until smooth. Then set aside.
Marinating the chicken
- Combine curd, ginger-garlic paste, garam masala powder, turmeric powder, and red chili powder together in a bowl. Then whisk well until smooth.
- Add the chicken pieces to the mixture and mix well. Let it rest for half an hour.
Roasting the chicken
- Heat oil in the same pan. Once the oil turns hot, add marinated chicken pieces and roast over medium flame for 10 minutes.
- Then transfer to a bowl and set aside
Making chicken changezi recipe
- Heat oil or ghee in a pan. Add ginger-garlic paste and saute for a minute.
- Add grated tomatoes, turmeric powder, chili powder, and salt as required.
- Stir to mix. Cover and cook for 7-8 minutes or until oil separates. Stir in between.
- Add cumin powder, coriander powder, garam masala powder, kasuri methi, and chat masala powder. Mix well.
- Add onion-cashew nut paste, milk and fresh cream. Stir to mix.
- Add the roasted chickens. Mix well.
- Add 1/2 cup warm water. Stir to mix. Then cover and cook until chickens get tendered. Stir in between.
- Once done, remove from flame.
- Chicken changezi is ready to serve. Serve hot with some naan, paratha or any flavored rice of your choice.
Notes
- Bone-in chicken thighs pieces taste best.
- The gravy gets its creamy texture from milk, cream and nuts paste.
- The amount of water to use may vary depending on the size and age of chicken. So add water accordingly.
Stine Mari
This looks like a mild and delicious curry dish. I love all the ingredients here, they sound wonderful together. I would love to dip a piece of naan into that sauce right now!
Kacie Morgan
My mum is addicted to curry, so I’m going to share this recipe with her – and secretly hoping she will also make it for me next time I go to visit 🙂
Danielle Wolter
i am ready to dig right into this curry. it looks just incredible! i am loving all the flavor in the sauce – I want this whole batch!
Jere Cassidy
This looks rich and delicious. I love the history of this dish.
Jenni LeBaron
I’ve never heard of Shahi chicken changezi before, but I’m glad I came across your recipe because the flavors of this marinade and sauce are so delightful! I bet this would be absolutely delicious on a chilly night or anytime for that matter!
Kelly Anthony
This mughlai chicken looks so rich and creamy. I’m sure this will be a crowd pleaser at our house.
Fred
I’m a big fan of Indian food and this meal looks great as well, I’m sure it tastes as good as it looks. Also, thanks for the short history lesson on the Ghengis Khan. I found that to be quite interesting.
Celeste
The flavors in this recipe are bold and delicious. This looks like one of those dishes that get better day after day.
Jacqueline Debono
I love creamy mild curries and this one looks scrumptious! Can’t wait to try it!
Amanda
What a delicious dish! You always have such flavorful recipes. That chicken is divine in that rich sauce. Thanks for sharing!
Sophia
I love Indian food! This recipe looks delicious and I love how simple it is!
April
Love all the history behind this recipe – truly amazing! Can’t wait to try what years of experience have turned into! 🙂
Mimi
I don’t think I have ever tried changezi before but I can’t wait to try it now – it looks so yummy!
Maman de sara
This chicken dish is flavorful! I would love it with my homemade Naan bread. I pinned your recipe for later use. Thanks for sharing
Marianne
Can anybody help me by telling me what the curd is in tbis recipe? Is that another word fpr yoghurt? Im an Aussie and we dont have curd in our supermarkets.
Would love to try this dish as it looks amazing!
Kyra
I was wondering the same thing, hopefully someone will let us know.
Geetanjali
Hi Kyra, sorry for the confusion. Curd and yogurt are the same. Use yogurt. Thank you so much for stopping by 🙂
Geetanjali
Hi Marianne, glad you liked this recipe and sorry for the confusion. Curd basically means yogurt. Use yogurt and do let me know how you liked this. Thank you 🙂
Joanne
I’d love to try this recipe but what is the “curd” you mention in the chicken marinade?
Geetanjali
Hi Joanne, Curd is basically the Indian name of yogurt. Both are same. Sorry for all the confusion and thank you so much for connecting 🙂
Tara
Thanks for the wonderful recipe. I tried this recipe and everyone in the family simply loved it. Could you please tell whether I can freeze the sauce of the curry and add chicken later? If yes will there be any change in the method?
Geetanjali
Thank you Tara for the feedback! I am so glad you and your family loved this. Yeah, with the same method you can freeze the sauce of the curry and add chicken later.
Jessica
How much cumin powder should be used? It’s in the instructions but not the ingredients list so never sure. Thanks
Geetanjali
Thanks so much for letting me know! Somehow I have skipped that. Just edited please check 🙂
Saswati
This is one for keeps. Came out very well
Geetanjali
Glad to hear that Saswati! 🙂
Fran
Hello,
If I want to make double the amount of this recipe, would I also double all the spices?
Also as a general rule, do you double the spices when you are making a double quantity of any curry?
Many thanks