Chicken Changezi is a rich, aromatic Mughlai-inspired dish that originated in Northern India and has since become a beloved part of traditional North Indian and Pakistani cuisine. Known for its complex flavors and velvety texture, this chicken curry stands out for its use of roasted gram flour, milk, and cream, which give the gravy a deep, slightly nutty richness unlike any other. The blend of spices, yogurt marinade, and slow-cooked tomato-based sauce creates a layered, indulgent flavor that makes this a showstopper dish for festive occasions and special dinners.
If you love flavor-packed dishes like this, be sure to check out these spicy and satisfying recipes as well: Spicy Chicken Yum Yum Rice Bowls and Spicy Louisiana Shrimp Dip.
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Ingredients
For Marinating the Chicken:
- 1 kg bone-in chicken (cut into medium pieces) – Traditionally made with bone-in chicken for flavor, but boneless works too.
- ½ cup plain yogurt – Helps tenderize and flavor the meat.
- 1 tablespoon ginger-garlic paste – Essential for depth and aroma.
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
For the Gravy:
- 2 tablespoons ghee or oil
- 2 tablespoons butter – For added richness and Mughlai touch.
- 2 medium onions, finely sliced – Slow-fried until golden brown.
- 1 tablespoon ginger-garlic paste
- 3–4 medium tomatoes, pureed – Forms the base of the gravy.
- 1 tablespoon roasted gram flour (besan) – Adds nutty thickness to the sauce.
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon kasuri methi (dried fenugreek leaves) – Crushed for aroma.
- ½ teaspoon black pepper powder
- ½ cup milk – Adds creaminess and mellows spices.
- ¼ cup fresh cream – Creates the signature smooth texture.
- Salt to taste
- Chopped coriander and julienned ginger – For garnish.
Cooking Time
- Prep Time: 20 minutes (plus 1 hour marination)
- Cook Time: 40–45 minutes
- Total Time: About 1 hour 15 minutes
- Servings: 4
Equipment Needed
- Large heavy-bottomed pan or kadhai
- Blender (for tomato puree)
- Spatula
- Knife and cutting board
- Bowl for marination
How to Make Chicken Changezi
1. Marinate the Chicken
In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Mix well to coat evenly. Cover and marinate in the refrigerator for at least 1 hour (overnight for deeper flavor).
2. Cook the Chicken
Heat 1 tablespoon oil or ghee in a large pan. Add the marinated chicken and cook on medium heat for 8–10 minutes until lightly browned and partially cooked. Remove and set aside.
3. Caramelize the Onions
In the same pan, add the remaining oil and butter. Add the sliced onions and cook on low to medium heat until golden brown. This can take about 10–12 minutes. Add ginger-garlic paste and sauté for another 1–2 minutes until fragrant.
4. Add Tomatoes and Spices
Pour in the pureed tomatoes and cook for 8–10 minutes until the oil starts to separate. Stir in roasted gram flour, coriander powder, cumin powder, black pepper, and salt. Cook for another 2–3 minutes.
5. Finish the Gravy
Add the milk gradually while stirring to form a creamy consistency. Then add cream and crushed kasuri methi. Let everything simmer gently for 5–6 minutes.
6. Combine Chicken with Gravy
Return the cooked chicken to the pan and mix well so it’s coated in the rich gravy. Cover and simmer for another 10–12 minutes or until the chicken is fully cooked and tender. Sprinkle garam masala toward the end and stir well.
7. Garnish and Serve
Turn off the heat and garnish with chopped coriander and ginger juliennes. Serve hot with naan, paratha, or basmati rice.
Nutritional Information (Per Serving)
- Calories: 470
- Protein: 31g
- Fat: 34g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 4g
- Sodium: 530mg
Tips and Variations
Use Boneless Chicken:
You can use boneless thighs or breast if preferred, but bone-in adds better flavor.
Adjust Spice Level:
Reduce chili for a milder dish, or add green chilies for more heat.
Roast Besan Properly:
If not using pre-roasted, dry-roast the gram flour until lightly golden before adding to the curry.
Add Nut Paste:
For an even richer version, add a tablespoon of cashew or almond paste to the gravy.
Make it Smoky:
Use the “dhungar” method (placing a piece of hot coal in a bowl with a few drops of ghee, then cover the curry for 2 minutes) for a smoky finish.
Storage Instructions
- Refrigerator:
Store leftovers in an airtight container for up to 3 days. - Freezer:
Chicken Changezi can be frozen for up to 1 month. Reheat gently with a splash of water or milk. - Reheating:
Reheat in a covered pan over low heat, stirring occasionally. Add water or cream if the gravy thickens too much.
Why This Recipe Works
What sets Chicken Changezi apart is its perfect balance of spice, richness, and creamy texture. The roasted gram flour and milk give the gravy body without making it overly heavy, and the tomato base keeps it vibrant and tangy. The use of aromatic spices and slow-cooked onions infuses the dish with deep, restaurant-style flavor, making it a true Mughlai comfort food that feels both indulgent and homemade.
Final Thoughts
Chicken Changezi is more than just another curry — it’s a flavorful journey into classic Mughlai cuisine. Whether you’re cooking for a family dinner, celebrating Eid, or hosting guests, this dish brings richness and elegance to your table. With its creamy, spicy, and slightly smoky profile, Chicken Changezi is sure to become one of your favorite traditional chicken recipes.
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Frequently Asked Questions
Is Chicken Changezi spicy?
It’s moderately spiced but not overly hot. You can adjust the chili level to your taste.
Can I make it without cream?
Yes, but it won’t have the same luxurious texture. You can substitute with milk or a blend of yogurt and milk for a lighter version.
What’s the origin of the name “Changezi”?
It’s believed to be named after Genghis (Changez) Khan, though the exact origins are debated. It is a Mughlai dish, rich in texture and royal in appeal.
Which bread goes best with it?
Naan, tandoori roti, or even a flaky paratha pairs beautifully with the thick gravy.
If you enjoy dishes with rich sauces and bold flavor, don’t miss this Salmon with Garlic Lemon Butter Sauce for another decadent main course option.
chicken changezi
Ingredients
Method
- Sear the Chicken:
- Heat oil and butter in a deep pan. Add the chicken and sear on high heat until lightly golden on all sides. Remove and set aside.
- Prepare the Base:
- In the same pan, add sliced onions and sauté until deep golden brown. Add ginger-garlic paste and sauté for 1–2 minutes until fragrant.
- Add Tomatoes and Spices:
- Add chopped tomatoes and cook until soft and oil starts to separate. Add red chili, coriander, turmeric powder, and salt. Stir and cook for another 2–3 minutes.
- Add Yogurt and Cashew Paste:
- Lower the heat and slowly stir in the whisked yogurt and cashew paste. Mix well to avoid curdling. Cook for 4–5 minutes until the masala thickens.
- Return the Chicken:
- Add the seared chicken back to the pan and mix to coat with the masala. Cover and cook for 10–12 minutes on medium-low heat.
- Finish the Gravy:
- Add cream and kasuri methi. Stir well. Add milk to loosen the gravy if needed. Cook uncovered for another 5–7 minutes until chicken is fully cooked and gravy is rich.
- Garnish and Serve:
- Sprinkle garam masala and lemon juice if using. Garnish with chopped coriander. Serve hot with naan, roti, or steamed basmati rice.
Notes
- For deeper flavor, marinate the chicken with salt, chili, turmeric, and lemon juice for 30 minutes before cooking.
- Cashew paste adds creaminess, but you can substitute with almond paste or skip for a lighter version.
- Use smoky paprika or a few drops of liquid smoke for extra Mughlai aroma.
- Leftovers taste even better the next day as the flavors deepen.
