Chicken changezi recipe (also called Mughlai chicken changezi/changizi, murgh changezi) has a unique taste and is a rich, creamy, and delicious Mughlai-style chicken curry. An age old dish - The origin dates back to the era of Mongolian ruler Genghis (Chengiz) Khan.
This Mughlai delicacy is very popular in Northern India, especially in the eateries and restaurants in Old Delhi. This recipe is perfect for weeknight meals and special occasions.
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What is Chicken Changezi
Chicken changezi is a rich, mild, creamy gravy-based dish specially prepared with milk, cashews, fresh cream, tomatoes, and garam masala.
It is believed to have originated far before the influence of Mughlai cuisine in India.
Officially the Mughals era started after Babur's rule in the 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 still needs to be clarified.
How is Chicken Changezi made
To make this shahi chicken changezi recipe, the juicy chicken pieces are first roasted over high flame, traditionally with ghee (clarified butter), and later simmered over a medium flame in the gravy to give it the perfect taste.
The recipe does not require any whole spices. If you have some previously made garam masala, it is good enough, or you can use whatever you have.
What is special about Chicken Changezi
- All you need is one pot or pan, and it's ready in just 45 minutes!
- It makes for a perfect family-friendly dish that will please adults and kids alike.
- Adding cashew onion paste, milk, and cream gives the gravy an unparalleled rich, creamy texture.
- Super cosy and comforting. A bowl of this curry with rice on a chilly fall or winter day is guaranteed to warm up your insides.
- Customisable heat level. It has a mild taste, but you can easily spice it up or tone it down as desired.
- The leftovers are fantastic. The curry tastes even more flavorful once it has sat in the fridge overnight, making it a perfect make-ahead easy recipes and freezer-friendly dish.
Chicken Changezi Ingredients
Here is what you will need to make this chicken changezi recipe:
Chicken: Chicken Changezis usually made with bone-in skinless breast pieces. I recommend using thighs or drumsticks. Chicken breast meat will also work, but it won't be as flavorful as the bone-in pieces. I would avoid cooked chicken as you won't get the same flavor.
Yogurt (curd or dahi): plain fresh yogurt for marinating the chicken pieces.
Oil or ghee: changezi chicken is also cooked entirely in ghee (clarified butter), but you can use only oil, ghee, or a mix of both. I used a combination of neutral oil and ghee.
Onion: for the masala sauce/gravy.
Cashew nuts: contributes to the richness and creamy texture. Almonds are an excellent replacement.
Ginger-garlic paste: blend fresh ginger and garlic to make a paste.
Tomatoes: fresh red ripe tomatoes grated by using a hand grater. You can even puree these in a food processor to get a smooth paste. You can use tomato puree but it doesn't have the same fresh taste.
Salt: for seasoning.
Cumin powder and coriander powder: add to the flavor base. You can find some cumin seeds and coriander seeds if you have them.
Turmeric powder: provides a warm earthy flavor with an intense yellow color. If it is not available, skip it.
Kashmiri red chili powder: OR use paprika. Kashmiri chili powder imparts more color than heat. It is an Indian variety of chili powder. An ideal choice for recipes that do not need a lot of heat. Feel free to swap regular red chili powder or ground cayenne for a spicy version.
Garam masala powder: a blend of spices commonly used in Indian curries and subzis. Use a good quality garam masala. MDH and Everest are some popular brands.
Chaat masala: spelled as chat masala, adds a tangy flavor to the dish. Or add lemon juice as a finishing touch.
Kasuri methi (or dry fenugreek leaves): It adds a beautiful flavor that takes the whole curry to a new level. You can find it in Indian grocery stores or try checking online.
Milk: cow (or other dairies)
Cream: just a little bit of fresh cream is enough. You can even use it while garnishing only.
Recipe Notes
- The yogurt marination is the KEY to tenderize the chicken. Marinating it for 30 minutes is just fine but you can marinate it up to a day or two in advance.
- The amount of water to use may vary depending on the size and age of the chicken. So use a little water as needed.
- The particular spices used create the unique flavor but you can experiment if you want.
What to serve Chicken Changezi with
This popular dish is best eaten with hot naan bread, plain steamed basmati rice, or any flavored rice. You can pair this with rumali roti or paratha as well. Whatever way you serve will surely tease everyone's taste buds.
To Store Leftovers
Ensure the curry is completely cooled, then transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
And you can quickly reheat it by using a frying pan gently over low heat on the stovetop or in the microwave in a pinch.
Frequently Asked Questions
Can I make Chicken Changezi without cashews or nuts?
Yes, you can make Chicken Changezi without cashews or nuts. The cashews contribute to the creamy texture of the sauce, but if you have a nut allergy, you can substitute the cashews with more cream.
Can this recipe be made with boneless chicken?
Absolutely! While the chicken recipe calls for bone-in chicken for added flavor, you can also use boneless chicken. Just be careful not to overcook it, as boneless chicken tends to cook faster.
Can I use store-bought ginger-garlic paste?
Yes, you can use store-bought ginger garlic paste. However, the flavor of fresh ginger and garlic is more intense, so if you have the time, it's definitely worth making your own.
What do I do if I can't find chaat masala?
If you can't find chaat masala, you can use a squeeze of lemon juice instead. It will add the tangy flavor that the chaat masala provides.
Looking for More Great Indian Recipes
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you; it also helps other readers thinking of making the recipe.
Recipe
Mughlai Chicken Changezi Recipe (Restaurant Style)
Equipment
- Pan with lid
Ingredients
For chicken
- 500 grams or 1.1 lb chicken bone-in, skinless
- ½ cup yogurt fresh
- 1 teaspoon ginger-garlic paste
- ½ teaspoon garam masala
- ⅓ teaspoon turmeric powder
- ½ teaspoon kashmiri red chili powder (non-spicy) or regular chili powder
- salt as needed
- 2 tablespoon oil for roasting the chicken
For onion cashew paste
- 2 medium size onions chopped
- 7-8 cashews
- 1 tablespoon oil for frying
For gravy
- 2 tablespoon oil or ghee (clarified butter)
- 1 tablespoon ginger-garlic paste
- 2 medium size tomatoes grated
- ⅓ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (non-spicy)
- ½ cup milk
- 2 tablespoon fresh cream
- ½ teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon kasuri methi
- ½ teaspoon chaat masala powder
- salt as required
- ½ cup warm water
Instructions
Marinate the chicken
- Combine curd, ginger-garlic paste, garam masala, turmeric powder, and red chili powder in a bowl. Then whisk well until smooth.
- Add the chicken pieces to the mixture and mix well. Let it rest for 30 minutes.
Make the onion cashew paste
- Heat 1 tablespoon of oil in a pan. Once the oil turns hot, add chopped onions and cashew nuts. Saute until light brown.
- Turn off the flame, transfer it to the blending jar, and let it cool down. Once done, blend until smooth. Then set aside.
Roast 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.
Make the Gravy
- 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, Kasuri methi, and chat masala powder. Mix well.
- Add onion-cashew nut paste, milk and fresh cream. Stir to mix.
Simmer the gravy
- Add the roasted chicken. Mix well.
- Add ½ cup warm water. Stir to mix. Then cover and cook until the chicken gets tender. Stir in between.
- Once done, remove from flame.
Serve
- Chicken changezi is ready to serve. Serve hot.
Notes
- The yogurt marination is the KEY to tenderize the chicken. Marinating it for 30 minutes is just fine but you can marinate it upto a day or two in advance.
- The amount of water to use may vary depending on the size and age of the chicken. So use water just as needed.
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
Stine Mari says
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 says
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 says
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 says
This looks rich and delicious. I love the history of this dish.
Jenni LeBaron says
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 says
This mughlai chicken looks so rich and creamy. I'm sure this will be a crowd pleaser at our house.
Fred says
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.
Krista says
I made this tonight and it is really good! Smells amazing when it's cooking. I did have to make a couple of changes - I don't have kasmiri chili pepper or chaat masala powder where I live (really small town northern germany) so I used paprika in place of the the chili and just skipped the chaat Masala.
Sandy says
You can sub other chilies with no problem usually but masala is unique in its flavor profile, and paprika is quite different. So if an Indian recipe calls for it (many do) it is best to use it. Amazon sells it, so you can always order from there.
I always have masala on hand bc I love to make Indian food. The problem is, which one?! There are so many, and different recipes call for different ones. I dont worry much about that, I just buy one kind and use it when a recipe calls for masala of any kind.
Celeste says
The flavors in this recipe are bold and delicious. This looks like one of those dishes that get better day after day.
Jacqueline Debono says
I love creamy mild curries and this one looks scrumptious! Can't wait to try it!
Amanda says
What a delicious dish! You always have such flavorful recipes. That chicken is divine in that rich sauce. Thanks for sharing!
Sophia says
I love Indian food! This recipe looks delicious and I love how simple it is!
April says
Love all the history behind this recipe - truly amazing! Can't wait to try what years of experience have turned into! 🙂
Mimi says
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 says
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 says
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 says
I was wondering the same thing, hopefully someone will let us know.
Geetanjali says
Hi Kyra, sorry for the confusion. Curd and yogurt are the same. Use yogurt. Thank you so much for stopping by 🙂
Geetanjali says
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 says
I'd love to try this recipe but what is the "curd" you mention in the chicken marinade?
Geetanjali says
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 says
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 says
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 says
How much cumin powder should be used? It's in the instructions but not the ingredients list so never sure. Thanks
Geetanjali says
Thanks so much for letting me know! Somehow I have skipped that. Just edited please check 🙂
Saswati says
This is one for keeps. Came out very well
Geetanjali says
Glad to hear that Saswati! 🙂
Jayne Liberty says
I have a tree nut allergy, so can I just leave the cashews out or will it change the flavor too much?
Century Foods says
Delicious and easy. I warmed it up in the morning and had a great breakfast!
Dana says
Would this work with fish instead of chicken as well? If yes, do I still have to marinate it?
Vickie Fox says
I have eaten many chicken recipes while I lived in Pakistan and this by far is my favorite. Thank you so much for sharing. ❤️
Cathy says
This was delicious! I did cheat though and used a rotisserie cooked chicken.
Cathy Harmon says
This was absolutely delicious ... definitely a restaurant quality sauce! Cooked the recipe exactly as written except I removed the skin and seeds from the tomatoes.
Good too that the dish can easily be reheated. Thank you for the recipe.
Em says
Absolutely delicious! Made it last night and everyone loved it. I did use lemon juice and had to sub pine nuts for the cashews. But it was fantastic all around. Yum!