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chicken changezi
Sofia

chicken changezi

Chicken Changezi is a rich and flavorful Mughlai-style dish known for its creamy, spiced gravy and tender chicken. This North Indian delicacy blends yogurt, cream, and aromatic spices to create a bold, slightly smoky curry that's perfect with naan or rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Mughlai, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 500 g about 1 lb bone-in or boneless chicken
  • 2 tablespoons oil or ghee
  • 1 tablespoon butter
  • 2 onions thinly sliced
  • 1 tablespoon ginger-garlic paste
  • 3 medium tomatoes chopped
  • ¼ cup yogurt whisked
  • ¼ cup fresh cream
  • 2 tablespoons cashew paste blend soaked cashews with water
  • 1 teaspoon red chili powder adjust to taste
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • Salt to taste
  • ½ teaspoon kasuri methi dried fenugreek leaves
  • ¼ cup milk optional, to adjust consistency
  • Fresh coriander chopped (for garnish)
  • Juice of ½ lemon optional

Method
 

  1. Sear the Chicken:
  2. 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.
  3. Prepare the Base:
  4. 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.
  5. Add Tomatoes and Spices:
  6. 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.
  7. Add Yogurt and Cashew Paste:
  8. 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.
  9. Return the Chicken:
  10. 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.
  11. Finish the Gravy:
  12. 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.
  13. Garnish and Serve:
  14. 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.