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Chicken Changezi

A popular Mughlai curry made with roasted chicken pieces cooked in tomato-based gravy flavored with spices, nuts, and milk best served with hot naan or roti.
Course Curry
Cuisine Indian
Keyword Chicken, Mughlai
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 4
Author Shanaz Rafiq

Ingredients

  • 500 grams chicken cut into small pieces

For marinade:

  • 2 tablespoon yogurt
  • 1 teaspoon ginger & garlic paste
  • 1 teaspoon red chili powder
  • 1 tablespoon lemon juice
  • 1 teaspoon salt

Other ingredients:

  • 2 medium onions sliced
  • 10-12 cashew nuts
  • 2 large ripe tomatoes
  • 1 teaspoon ginger & garlic paste
  • 1 teaspoon amchoor powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon garam masala powder
  • 1 tablespoon tomato puree
  • ½ cup milk
  • 1 teaspoon kasoori methi
  • 3 or 4 whole green chilies
  • ¼ cup chopped coriander leaves
  • 4 tablespoon cooking oil or as needed
  • ¾ teaspoon Salt
  • 1 tablespoon ghee

Instructions

  • Marinate the chicken pieces with all the marinade ingredients for 1 hour.
  • Heat 4 to 5 tablespoon of cooking oil in a wide pan and add the marinated chicken. Cook on medium to a low flame by covering the pan with a lid, until fully done. This will take about 15 to 20 minutes. Set aside and keep warm.
  • Onion and Cashewnut Paste: Heat 1 tablespoon cooking oil in a saucepan and add 2 medium size sliced onion. Fry the onion for about 5 to 7 minutes or until it turns light golden and then add 10 cashew nuts. Fry along with onion until the nuts turn golden and crunchy. Cool for sometime and make a smooth dry paste. Set aside.
  • Take 2 large tomatoes and grate it to get a thick tomato puree. Discard the skin.
  • In a saucepan add 1 tablespoon ghee and add 1 teaspoon ginger-garlic paste (combined). Fry for few seconds and then add freshly grated tomato puree.
  • Now add rest of the spices like amchoor powder, garam masala powder, red chili powder, tomato puree (store-bought), coriander powder, salt, and milk. Stir well until all spices are well combined.
  • To this, add onion-cashew nut paste and kasoori methi and stir well. Place the lid and cook the gravy on a slow flame for about 7 – 10 minutes.
  • Finally, add cooked chicken pieces, green chilies, and chopped coriander leaves. Give a final stir and cook on medium for another 5 minutes.
  • Remove from heat and serve hot with Pulao, Naan or Rotis.

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