Mughlai Chicken Changezi Recipe (Restaurant Style)
User Reviews
5.0
168 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
3 people
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Course
Main Course, Dinner
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Cuisine
Indian
Mughlai Chicken Changezi Recipe (Restaurant Style)
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Chicken changezi is a rich, creamy, and delicious Mughlai delicacy. An age old dish - The origin dates back to the era of Mongolian ruler Genghis (Chengiz) Khan.
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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 amount of water to use may vary depending on the size and age of the chicken. So use water just as needed.
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
168 reviews
Excellent
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