Mughlai Chicken Changezi recipe | How to make Mughlai Chicken Changezi recipe

Chicken Changezi recipe with step by step photos & a video recipe. Chicken Changezi is a popular chicken recipe from Mughlai cuisine.

During my college days, every Sunday we try different chicken dishes at Purani Delhi. It is one of my favorite chicken dishes from that time.

Jump to:

• What is Chicken Changezi?
• How to make Mughlai chicken changezi?
• How to make Shahi Chicken Changezi
• What to serve with chicken changezi?
• Recipe Card

What is Chicken Changezi?

Chicken Changezi is a popular chicken dish from North India. It is said that this chicken dish got its name with the Mongolian ruler and invader Genghis Khan (also called “Changez Khan” in India).

The gravy of this chicken curry is thick, rich, mildly spicy & creamy. Chicken pieces are soft & juicy.

The emperor was impressed with the dish & from there the dish got its name “Chicken Changezi”. Well, the facts are still unknown…

How to make Mughlai chicken changezi?

Chicken is first marinated in the spices. Marinated chicken is then roasted & added to the onion-tomato gravy.

Actually, chicken & gravy are made separately & then cooked together.

How to make Shahi Chicken Changezi

Marinating the chicken

1. Marinate the chicken with ginger-garlic paste, turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, chicken masala powder, salt to taste, lemon juice & curd/yogurt.
2. Cover & keep it aside for 30 minutes.

Making the onion paste

1. Heat 1 teaspoon of oil in a pan.
2. Add sliced onions & sauté until onions are translucent.
3. Next, add almonds & cashews to it & sauté.
4. When the onions are brown in color, switch off the flame.
5. Let all the ingredients cool down completely.
6. Transfer it to a mixer jar, add curd & grind it.
7. Onion paste is ready. Keep it aside.

Prepare a spice powder mix

1. In a small bowl mix red chili powder, turmeric powder, coriander powder & salt to taste.
2. Spice powder mix ready. Keep it aside.

Roasting the chicken

1. Heat butter in a pan.
2. Add marinated chicken & keep the flame on high.
3. Cook the chicken pieces on high flame for 5 minutes.
4. Cover & cook on low flame until the chicken is cooked. Stir in between as required.

Making the chicken gravy

1. While the chicken is cooking, on the second burner start preparing the gravy.
2. Heat oil in a pan on medium flame.
3. Add finely chopped ginger & garlic.
4. Sauté for a minute until the raw smell from ginger & garlic leaves.
5. Add the prepared spice mix. Sauté for a minute.
6. Next, add tomato puree.
7. Cook uncovered for 5 minutes.
8. Cover & cook until oil separates.
9. Add the prepared onion paste & green chilies. Cook for 2 minutes.
10. Add cooked chicken & mix it with the gravy.
11. Add water to adjust the consistency of the gravy.
12. Cover & cook for 5 minutes on medium flame. Stir it in between as required.
13. Add kasuri methi & chicken masala powder. Cover & cook for 2 minutes.
14. Chicken changezi is ready to serve.
15. Serve chicken chengezi hot with Roti/Naan.

What to serve with chicken changezi?

Serve it with Roti/Naan. You can also serve it with steamed rice.

Interested in more chicken recipes:

1. Dahi chicken 
2. Chili chicken
3. Chicken Korma
4. Chicken Dopiaza
5. Chicken Ghee Roast
6. Hyderabadi Chicken Masala
7. Chicken 65

Recipe Card

Mughlai Chicken Changezi recipe

Chicken changezi (Mughlai Style) - Delicious rich, thick, creamy & mildly spicy chicken gravy. Serve Mughlai Chicken changezi hot with Roti/Naan/Steamed rice.

5 from 1 vote

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Course: Main

Cuisine: Indian, Mughlai

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 people

Calories: 410kcal

Author: Preeti Nayak

Equipment

• ▢
  Heavy bottom pan

Ingredients

Marinate the chicken

• ▢ 500 gm chicken
• ▢ 2 tablespoon ginger-garlic paste
• ▢ ¼ teaspoon turmeric powder (haldi powder)
• ▢ 2 teaspoon Kashmiri red chili powder
• ▢ 2 teaspoon coriander powder (dhaniya powder)
• ▢ ½ teaspoon cumin powder (jeera powder)
• ▢ 1 teaspoon chicken masala powder
• ▢ salt to taste
• ▢ 1 tablespoon lemon juice
• ▢ ¼ cup curd/yogurt

For onion paste

• ▢ 2 onions, sliced
• ▢ 6 almonds (badam)
• ▢ 8 cashews (kaju)
• ▢ ¼ cup curd/yogurt

For spice powder mix

• ▢ 1 teaspoon red chili powder (lal mirch powder)
• ▢ ¼ teaspoon turmeric powder (haldi powder)
• ▢ 2 teaspoon coriander powder (dhaniya powder)
• ▢ salt to taste

For cooking the chicken

• ▢ 2-3 teaspoon butter

For making the chicken gravy

• ▢ 2 teaspoon oil
• ▢ 2 teaspoon garlic, finely chopped
• ▢ 1 teaspoon ginger, finely chopped
• ▢ 4 tomato, puréed
• ▢ 2-3 green chilies, slit
• ▢ 2 teaspoon kasuri methi, roasted & crushed
• ▢ 1 teaspoon chicken masala powder

Instructions

Marinating the chicken

• Marinate the chicken with ginger-garlic paste, turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, chicken masala powder, salt to taste, lemon juice & curd/yogurt.
• Cover & keep it aside for 30 minutes.

Making the onion paste

• Heat 1 teaspoon of oil in a pan.
• Add sliced onions & sauté until onions are translucent.
• Next, add almonds & cashews to it & sauté.
• When the onions are brown in color, switch off the flame.
• Let all the ingredients cool down completely.
• Transfer it to a mixer jar, add curd & grind it.
• Onion paste is ready. Keep it aside.

Prepare a spice powder mix

• In a small bowl mix red chili powder, turmeric powder, coriander powder & salt to taste.
• Spice powder mix ready. Keep it aside.

Roasting the chicken

• Heat butter in a pan.
• Add marinated chicken & keep the flame on high.
• Cook the chicken pieces on high flame for 5 minutes.
• Cover & cook on low flame until the chicken is cooked. Stir in between as required.

Making the chicken gravy:

• While the chicken is cooking, on the second burner start preparing the gravy.
• Heat oil in a pan on medium flame.
• Add finely chopped ginger & garlic.
• Sauté for a minute until the raw smell from ginger & garlic leaves.
• Add the prepared spice mix. Sauté for a minute.
• Next, add tomato puree.
• Cook uncovered for 5 minutes.
• Cover & cook until oil separates.
• Add the prepared onion paste & green chilies. Cook for 2 minutes.
• Add cooked chicken & mix it with the gravy.
• Add water to adjust the consistency of the gravy.
• Cover & cook for 5 minutes on medium flame. Stir it in between as required.
• Add kasuri methi & chicken masala powder. Cover & cook for 2 minutes.
• Chicken Changezi is ready to serve.
• Serve Chicken Chengezi hot with Roti/Naan.

Video

Notes

1. Roast the marinated chicken on high flame. It will seal the juices of chicken & the chicken pieces will be moist inside.
2. Cook chicken completely before adding it to the gravy.

Nutrition

Calories: 410kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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