Chicken Changezi | Mughlai Chicken Changezi

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This Mughlai is dish is mildly spiced, rich, and creamy and is absolutely a must try for every non-vegetarian foodie. It is to be believed that this dish is originated in the 13th century during the time of Mongolian warrior, Genghis (Changez) Khan. This dish was made specially according to his liking hence it was named after him. 
This dish is highly popular on the streets of Old Delhi and is served with Tandoori roti by many restaurants there. You can have this dish in any restaurant in Old Delhi. But I recommend you to go near Jama Masjid restaurants and Thank me later. 😀 There are many excellent dishes you can try. I would suggest you spend a whole day there and enjoy the varieties of delicacies.
This chicken dish is probably one of the richest curries of chicken which is absolutely lip-smacking and finger-licking. This dish is absolutely not for calorie counters and diet conscious people because the cooking procedure involves a lot of oil/ghee, cream, and Kaju (cashew nuts). So, better prepare it occasionally. 😀 This dish is not a spicy dish but if you want a bit spicy you can adjust red chili as per your taste buds. To be best enjoyed serve this dish with Tandoori roti or plain roti and some vinegar onions on the side.
Let me warn you beforehand, preparing this dish is a lot of hard work. So, I would suggest you prepare this for weekend lunch. Trust me, hard work pays off really well. 😀 I am sure this will be going to be your one of the favorite chicken curries.
Serves 4
For Chicken Marination

  • 2 lbs chicken (bone-in chicken)
  • ½ Cup curd
  • 2 Tbsp ginger-garlic paste
  • 1 ½ Tsp Kashmiri red chili powder
  • 1 Tsp salt
  • 2 Tbsp lemon juice

For Curry

  • 2 Large onion, finely sliced
  • 12-15 Cashew nuts, roasted
  • 2 Medium tomato, puree
  • ¼ Cup heavy cream or ½ Cup half and half cream
  • 2 Bay leaf
  • 1-inch cinnamon stick
  • 1 Tsp cumin seeds
  • ½ Tsp black peppercorns
  • 2-3 Green cardamoms
  • 1 Tbsp coriander powder
  • 1 Tbsp red chili powder
  • 1 Tsp garam masala
  • ½ Tsp chaat masala
  • 1 Tbsp dry fenugreek leaves
  • Salt as required
  • ¾ Cup oil or more (as required)
  • ½ Cup fresh coriander leaves, for garnishing
  • 2 Green chilies, for garnishing (optional)

Learn Step By Step Recipe With Pictures For Chicken Changezi | Mughlai Chicken Changezi 
Step 1- In a mixing bowl, take chicken pieces and add all the ingredients mentioned under marination. Marinade for at least an hour


Step 2- Heat a pan/kadhai and roast the dry spices and whole spices until aromatic. Remove in a mortar and pestle and make a coarse powder. Keep aside


Step 3- In the same pan, add oil and fry onions until golden brown. Transfer to a mixer grinder with roasted cashew nuts and grind to a smooth paste. Keep aside for later use



Step 4- In the same pan, add few tbsp of oil and cook the chicken without covering the lid of the pan. Cook it on a high flame until the chicken is cooked and water gets completely dry. Then transfer the cooked chicken to a plate




Step 5- Add 2tbsp of oil to the same pan and add pureed tomato and the coarse spice mixture. Keep stirring occasionally and fry until the oil separates


Step 6- Add the heavy cream/ or half and half milk and keep stirring on high flame to avoid the milk from curdling. Cook it for about 7-8mins until the gravy thickens




Step 7- Add the paste of onion-cashew and salt as required. Mix well and fry for 5mins on medium flame. Add the cooked chicken and let it simmer on low flame for 10mins




Step 8- Add the crushed Kasuri methi and mix well. Garnish with fresh coriander leaves and slit green chilies. Chicken Changezi is ready to be served




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