Chicken Changezi is a classic Mughlai dish renowned for its rich, creamy texture and robust flavors. It features tender chicken pieces marinated in yogurt and cooked in a luxurious gravy made of tomatoes, onions, spices, and cashews. The dish is characterized by its vibrant red hue and a perfect blend of aromatic spices, delivering a delightful experience with every bite. Garnished with fresh cream and fenugreek leaves, Chicken Changezi offers a deliciously indulgent taste that pairs wonderfully with naan, roti, or rice.
Chicken Changezi is a Mughlai dish known for its rich, creamy gravy and bold flavors. Here’s a detailed recipe to make Chicken Changezi:
Ingredients:
For Marination:
- 750 grams chicken, cut into pieces
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
For Gravy:
- 4 tablespoons ghee (clarified butter) or oil
- 2 onions, finely sliced
- 2 tomatoes, finely chopped
- 2 green chilies, slit (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 1/2 cup cashews, soaked in water for 20 minutes
- 1/2 cup fresh cream
- 1/2 teaspoon dried fenugreek leaves (kasuri methi)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
Marinating the Chicken:
- In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Marinate for at least 30 minutes.
Making the Gravy:
- Heat ghee or oil in a pan. Add sliced onions and sauté until golden brown.
- Add chopped tomatoes and green chilies. Cook until the tomatoes turn soft and oil starts to separate.
- Add ginger-garlic paste and sauté for a couple of minutes until the raw aroma disappears.
- Add red chili powder, coriander powder, cumin powder, garam masala powder, and turmeric powder. Mix well and cook the spices for a minute.
- Add soaked cashews to the pan and cook for another 2-3 minutes.
- Allow the mixture to cool down a bit, then blend it into a smooth paste using a blender or food processor. Add a little water if needed while blending.
- In the same pan, heat a little more ghee or oil if required. Add the blended paste back to the pan.
- Add marinated chicken pieces along with the marinade. Mix well with the paste.
- Cook the chicken on medium heat for about 15-20 minutes or until it’s cooked through and the gravy thickens. Stir occasionally.
- Add fresh cream and kasuri methi. Mix well and simmer for another 2-3 minutes.
Serving:
- Garnish Chicken Changezi with fresh coriander leaves.
- Serve hot with naan, roti, or steamed rice.
Enjoy the rich and flavorful Chicken Changezi!
