Chicken Changezi
A rich and royal Mughlai curry where tender fried chicken is simmered in a creamy, tangy tomato and cashew gravy. This famous Old Delhi dish is known for its luxurious texture and complex flavors, finished with a hint of smokiness.
For 4 servings
Marinate the Chicken
- In a large mixing bowl, combine the chicken pieces with curd, 1 tbsp ginger-garlic paste, lemon juice, 1 tsp Kashmiri red chili powder, turmeric powder, and 0.5 tsp salt.
- Mix thoroughly to ensure each piece of chicken is evenly coated.
- Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
Prepare the Gravy Pastes
- Heat vegetable oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add the sliced onions and fry for 12-15 minutes, stirring frequently, until they are deep golden brown and crisp. Do not burn them.
- Remove the fried onions (birista) with a slotted spoon and drain on a paper towel. Let them cool completely.
- In a blender, combine the cooled fried onions and soaked cashews. Grind to a smooth paste, adding 2-3 tbsp of water if needed to help it blend. Set this paste aside.
- In the same blender jar (no need to wash), blend the chopped tomatoes into a smooth puree. Set aside.
Shallow Fry the Chicken
- In the same pan with the remaining oil, place the marinated chicken pieces in a single layer. Do not overcrowd the pan; fry in batches if necessary.
- Shallow fry on medium-high heat for 10-12 minutes, turning occasionally, until the chicken is golden brown on all sides and about 80% cooked.
- Remove the chicken from the pan and set aside.
Cook the Gravy Base
- Reduce the heat to medium. In the same pan, if there's excess oil, remove some, leaving about 3-4 tbsp. Add the ghee.
- Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
- Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
- Add the spice powders: remaining 1 tsp Kashmiri red chili powder, coriander powder, chaat masala, and the remaining 1 tsp of salt. Stir well and cook for 2 minutes until fragrant.
Combine and Simmer
- Add the prepared onion-cashew paste to the pan. Stir continuously and cook for 3-4 minutes until it is well combined and fragrant.
- Return the fried chicken pieces to the pan. Gently mix to coat the chicken with the masala.
- Pour in 1 cup of water, stir everything together, and bring the curry to a gentle boil.
- Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the chicken is fully cooked and tender, and the gravy has reached your desired consistency.
Finish and Garnish
- Turn off the heat. Stir in the fresh cream, garam masala, and crushed kasuri methi. Mix gently until well incorporated.
- Let the curry rest for 5 minutes to allow the flavors to meld.
- Garnish with fresh coriander leaves and ginger juliennes before serving.
- Serve hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use bone-in chicken. The bones release collagen and flavor, making the gravy richer.
- 2Marinating the chicken overnight in the refrigerator will result in exceptionally tender and flavorful meat.
- 3Frying onions to the perfect deep golden brown is key. Undercooked onions will make the gravy sweet, while burnt onions will make it bitter.
- 4To achieve an authentic smoky flavor (dhungar method), place a small steel bowl in the center of the finished curry. Add a piece of red-hot charcoal, pour 1/2 tsp of ghee over it, and immediately cover the pot for 2-3 minutes before serving.
- 5You can use store-bought fried onions (birista) to save significant preparation time.
- 6Do not boil the curry after adding fresh cream, as it can cause the cream to curdle. Just gently heat it through.
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of paneer cubes or a mix of vegetables like potatoes, carrots, and peas. Shallow fry the paneer or par-boil the vegetables before adding them to the gravy at the final simmering stage.
Spicier VersionSpicier Version
Add 2-3 slit green chilies along with the ginger-garlic paste in the gravy step for an extra kick of heat.
Richer GravyRicher Gravy
For an even more decadent gravy, substitute 2 tablespoons of cashews with 2 tablespoons of melon seeds (magaz) or blanched almonds when making the paste.
Boneless VersionBoneless Version
Use boneless, skinless chicken thighs or breast, cut into 1.5-inch pieces. Reduce the shallow-frying and simmering times by a few minutes to prevent the chicken from becoming dry.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Healthy Fats
Cashews provide monounsaturated fats, which are beneficial for heart health. Ghee is a source of fat-soluble vitamins like A, E, and D.
Boosts Immunity
The spices used, such as turmeric, ginger, and garlic, are known for their anti-inflammatory and antioxidant properties, which can help support a healthy immune system.
Frequently asked questions
Chicken Changezi is a rich, indulgent dish containing cream, ghee, and oil, so it is high in calories and fat. While it provides a good amount of protein from the chicken, it is best enjoyed in moderation as part of a balanced diet, perhaps on special occasions.