Chicken Changezi recipe restaurant-style with step-by-step photos and a video. This Changezi chicken curry is made with generous oil and slow-cooked bhuna masala for a perfect old Delhi restaurant-style danedaar or grainy gravy texture. Perfect for special occasions when you want that restaurant-style flavour at home.
I love rich, creamy Mughlai curries, and this Chicken Changezi from old Delhi is something you must try. This Changezi Chicken has deep bhuna masala flavour like bhuna chicken, the creaminess of Hyderabadi chicken korma, and a unique grainy gravy that makes it truly special.
This Chicken Changezi recipe is one of those curries on my blog that I truly love for its flavour and grainy texture. I first tasted this amazing chicken curry at a Mughlai restaurant in Delhi and instantly fell in love with the creamy yet spicy gravy, so different from butter chicken. It is best served hot with khameeri roti, rumali roti, naan, or paratha, which soak up the rich gravy beautifully.
I decided to recreate this restaurant-style Chicken Changezi at home. I failed quite a few times because the gravy never turned danedar (grainy) properly, though the taste was still good.
Then I tried my own small trick to get that perfect grainy texture, and finally it worked. In this post, I am sharing the same method so you can make perfect Chicken Changezi at home without trial and error.
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What is Chicken Changezi?
Chicken Changezi is a rich and creamy Mughlai chicken curry popular in the streets of Old Delhi. It is made with bone-in chicken cooked in a thick tomato-based gravy enriched with creamy yogurt and cashew or almond paste, roasted with generous oil to give it a soft granular texture.
Chicken Changezi tastes mildly spicy with a tangy note from tomatoes and yogurt, balanced by the slight sweetness of fried onions and nut paste. The chicken is so soft and tender that it just melts in the mouth. It tastes amazing. I don't have words to explain.
Why is it called Chicken Changezi?
Chicken Changezi is believed to be named after Genghis Khan, known in India as Changez Khan. While he never visited India, Mongol settlers (and later the Mughals, who claimed descent from him) are believed to have brought Central Asian cooking styles to regions around Delhi.
Techniques like yogurt marinades and grilling meat over open flames were later adapted by local chefs into the rich, creamy Chicken Changezi we know today.
Street Style Chicken Changezi VS Butter Chicken
Street Style Chicken Changezi VS Butter Chicken
When it comes to famous chicken curries from Old Delhi, Chicken Changezi and Butter Chicken are both creamy classics but very different. Butter Chicken is milder and slightly sweet with a smooth tomato gravy, while Chicken Changezi is tangier, more spiced, and has a grainy texture. Overall, Chicken Changezi is richer and a bit spicier than Butter Chicken.
Old Delhi Style Chicken Changezi
Often cooked on a large tawa in old-style eateries, Chicken Changezi is known as a festive and special-occasion dish and is considered one of the most loved creamy chicken curries in North India.
How to make this curry?
Traditionally, the chicken is marinated in yogurt and spices, then seared or roasted before being simmered in the gravy. The secret of good chicken Changezi is the masala that is roasted well until oil separates, which gives Changezi its deep restaurant-style flavour and signature danedar texture.
Common ingredients include fried onions, ginger-garlic paste, Kashmiri red chilli powder, garam masala, kasuri methi, and oil or ghee for richness. Here's what you will need to make chicken changezi.
Preparations for the curry
Step 1: In a mixer, add ginger, garlic, and green chilies. Add 1-2 teaspoon water and grind to a fine paste. Keep it aside. (image 1)
Step 2: Marinate the chicken with salt, turmeric, red chili powder, coriander powder, curd/yogurt, 2 teaspoon of the prepared ginger-garlic-green chili paste, and lemon juice. (image 2)
Step 3: Whisk the curd/yogurt well and keep it aside. It is important for this recipe that the curd or yogurt you use is well-whisked and at room temperature.
Step 4: Blend fresh tomatoes and keep the paste aside. We will use it to make the changezi curry.
Making the Changezi Curry
Step 5: In a heavy-bottomed pan, add ½ cup of oil and heat it over medium heat. Add onions and fry until the onions are soft and translucent. Now add cashews and fry until the onions turn light golden. Remove them with a slotted spoon, leaving the extra oil in the pan.
Step 6: Add the marinated chicken to the pan. Make sure the pieces don't overlap. Fry the chicken until it is golden on all sides. The chicken does not need to be cooked at this stage. It will get cooked in the curry later. Switch off the heat.
Step 7: In the pan, add whole spices. They will get sautéed in the remaining heat for 30 seconds. Now add tomato paste and ginger-garlic-green chilli paste and mix well. Switch on the heat.
Step 8: Meanwhile, blend the fried onions and cashews without adding water (from step 6). Add this to the curry. Keep stirring so that the gravy doesn't stick to the pan.
Step 9: Add whisked yogurt and combine. Add 1-2 teaspoons of oil and bhunao the masala. Cook until the curry starts to release oil from the sides. If needed, add 1-2 more teaspoons of oil. Add hot water to adjust the consistency of the curry.
Step 10: Add the chicken back to the pan with some green chilies. Combine and cook. Adjust the consistency to your liking. The curry is a bit thick, so do not add more water or you will dilute the flavours.
Step 11: Cover and cook it for a minute or until the chicken is completely cooked. Chicken Changezi is ready to serve. Keep it covered for 5-10 minutes before serving. Serve hot with roti/naan.
How to store Changezi Chicken?
Transfer the curry to an airtight container and keep it in the refrigerator for 2 days. Freeze it for longer storage. To reheat the curry, add a splash of water and cook it on low heat until it comes to a boil.
My Tips for Perfect Danedar Chicken Changezi
- Marinate well for juicy chicken: For the best Chicken Changezi, don't rush the marination. Let the chicken sit in yogurt and spices for at least 2 hours (in the refrigerator). This makes the chicken tender and full of flavour.
- Cook the masala until the oil separates: Don't rush this step. Let the onion, tomato, and cashew masala cook properly until the oil starts separating on the sides. This is what creates the grainy texture.
- Use hot water only: Always add hot water while adjusting consistency. It keeps the chicken soft and helps maintain the signature danedar texture of the curry.
- Balance the spices: This curry has a rich masala, but balance is important. Don't add too much of any one spice. Taste and adjust the spices so the gravy stays flavourful without becoming too spicy or overpowering.
- Let the curry simmer gently: Once you add the fried chicken back to the gravy, let it simmer for a few minutes. Slow cooking helps the gravy thicken and develop that rich, grainy finish.
What to serve with chicken changezi?
Serve it with roti/garlic naan. You can also serve it with steamed rice.
More Indian chicken recipes you'll love
- Dahi chicken
- Chili chicken
- Chicken Korma
- Chicken Dopiaza
- Chicken Ghee Roast
- Hyderabadi Chicken Masala
- Chicken 65
Recipe Card
Chicken Changezi Recipe (Restaurant Style)
Video
Equipment
- a heavy-bottomed pan
Ingredients
For ginger-garlic-green chili paste
- 10-12 garlic cloves
- 1- inch ginger
- 6 green chilies
For the marination
- 700- gram chicken
- 1 teaspoon salt
- ½ teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1-2 teaspoon curd
- 2 teaspoon ginger-garlic-green chili paste
- 1 teaspoon lemon juice
For Changezi curry
- 6 tomatoes
- ½ cup oil
- 3 medium-sized onions
- 5-6 cashews
- 2 green cardamoms
- 4 cloves
- 1- inch cinnamon
- 1-2 teaspoon curd/yogurt
- 1-2 teaspoon oil
- ¼ cup curd
- 1 teaspoon red chili powder add as per taste
- ½ teaspoon garam masala powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder
- 1 teaspoon kasuri methi
- 1-2 green chili
- 1 teaspoon lemon juice add as per taste
Instructions
Preparations for making chicken changezi
- In a mixer, add ginger, garlic, and green chilies. Add 1-2 teaspoon water and grind to a fine paste. Keep it aside.
- Marinate the chicken with salt, turmeric, red chili powder, coriander powder, curd/yogurt, 2 teaspoon of the prepared ginger-garlic-green chili paste, and lemon juice.
- Whisk the curd/yogurt well and keep it aside. It is important for this recipe that the curd or yogurt you use is well-whisked and at room temperature.
- Blend fresh tomatoes and keep the paste aside. We will use it to make the changezi curry. Slice the onions and keep it aside.
Cooking Chicken Changezi Curry
- In a heavy-bottomed pan, add ½ cup of oil and heat it over medium heat. Add onions and fry until the onions are soft and translucent. Now add cashews and fry until the onions turn light golden (not dark brown). Remove them with a slotted spoon, leaving the extra oil in the pan.
- Add the marinated chicken to the pan. Make sure the pieces don't overlap. Fry the chicken until it is golden on all sides. The chicken does not need to be cooked at this stage. It will get cooked in the curry later. Switch off the heat.
- In the pan, add whole spices. They will get sautéed in the remaining heat for 30 seconds. Now add tomato paste and ginger-garlic-green chilli paste and mix well. Switch on the heat.
- Meanwhile, blend the fried onions and cashews adding little water. Add this to the curry. Keep stirring so that the gravy doesn't stick to the pan.
- Add whisked yogurt and combine. Add 1-2 teaspoons of oil and roast (bhuno) the masala. Cook until the curry starts to release oil from the sides. If needed, add 1-2 more teaspoons of oil. Make sure oil releases from the sides. Add hot water to adjust the curry consistency.
- Add the chicken back to the pan with some green chilies. Combine and cook. Adjust the consistency to your liking. The curry is a bit thick, so do not add more water or you will dilute the flavours.
- Cover and cook it for a minute or until the chicken is completely cooked. Chicken Changezi is ready to serve. Keep it covered for 5-10 minutes before serving. Serve hot with roti/naan.
Notes
- For the best Chicken Changezi, don't rush the marination. Let the chicken sit in yogurt and spices for at least 2 hours (in the refrigerator). This makes the chicken tender and full of flavour.
- Don't rush this step. Let the onion, tomato, and cashew masala cook properly until the oil starts separating on the sides. This is what creates the grainy texture.
- Do not cut down the quantity of oil mentioned in the recipe. You will need that quantity. Otherwise, the oil will not release from the sides while cooking the curry.
- Keep stirring the curry at regular intervals. When you add cashews to make the curry base, it sticks to the bottom of the pan. So keep stirring at regular intervals.
- Always add hot water while adjusting consistency. It keeps the chicken soft and helps maintain the signature danedar texture of the curry.
- This curry has a rich masala, but balance is important. Don't add too much of any one spice. Taste and adjust the spices so the gravy stays flavourful without becoming too spicy or overpowering.
- Once you add the fried chicken back to the gravy, let it simmer for a few minutes. Slow cooking helps the gravy thicken and develop that rich, grainy finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sumana
I tried it, it's delicious.
Preeti
Thanks