Mughlai Chicken Changezi Recipe (Restaurant Style)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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)
Description
This recipe starts by marinating chicken pieces in a mixture of fresh yogurt, ginger-garlic paste, garam masala, turmeric, Kashmiri red chili powder, and salt to tenderize and flavor the meat. The marinade aids in softening the chicken and infusing it with spices. Meanwhile, a paste of sautéed chopped onions and cashews is prepared separately and blended until smooth to thicken and enrich the gravy.
The chicken is roasted in oil until partially cooked, then a gravy is made by frying ginger-garlic paste and grated tomatoes with turmeric, chili powder, and appropriate seasoning, allowing the spices to develop before adding milk and fresh cream for richness. Ground spices such as cumin, coriander, kasuri methi, chaat masala, and garam masala add layers of flavor. The onion-cashew paste thickens and adds body to the sauce. The precise amount of water added depends on the chicken's size and age, affecting tenderness and sauce consistency.
The resulting curry is creamy and aromatic, suitable for serving with rice or flatbreads. The yogurt marinade is key to tender chicken, and marinating for 30 minutes is sufficient, though longer marination up to two days is possible for depth of flavor.
Ingredients
For chicken
- 500 grams chicken bone-in, skinless, or 1.1 lb
- ½ cup yogurt fresh
- 1 teaspoon ginger-garlic paste
- ½ teaspoon garam masala
- ⅓ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder or regular chili powder, non-spicy
- salt as needed
- 2 tablespoon oil for roasting the chicken
For onion cashew paste
- 2 onion chopped, medium size
- 7-8 cashews
- 1 tablespoon cooking oil for frying
For gravy
- 2 tablespoon oil or ghee (clarified butter
- 1 tablespoon ginger-garlic paste
- 2 tomato grated, medium size
- 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 water warm
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
- Yogurt marination tenderizes the chicken; marinate for at least 30 minutes or up to two days for deeper flavor.
- Adjust the water quantity in the gravy based on the size and age of the chicken to achieve desired sauce consistency.
User Reviews
Overall Rating
5
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