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chicken changezi served in a white bowl.
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5 from 1 vote

Chicken Changezi Recipe (Old Delhi Restaurant Style)

Chicken Changezi is a North Indian favourite, and this recipe brings you the authentic Old Delhi restaurant-style flavours right at home.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Indian, Mughlai
Servings: 4 people
Calories: 417kcal
Author: Preeti Nayak

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 bone-in chicken
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 2 teaspoon curd
  • 2 teaspoon ginger-garlic-green chili paste
  • 1 teaspoon lemon juice

For Changezi curry

  • 6 tomatoes
  • ½ cup oil, divided
  • 3 medium-sized onions
  • 5-6 cashews
  • 2 green cardamoms
  • 4 cloves
  • 1- inch cinnamon
  • 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 the curry

  • In a mixer, add ginger, garlic, and green chilies. Add 1-2 teaspoons of water and grind to a fine paste. Keep it aside.
  • Marinate the chicken with salt, turmeric, red chili powder, coriander powder, curd/yogurt, 2 teaspoons 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

  • 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 chicken 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. Let them sauté in the residual 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 2-3 minutes 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.

Video

Notes

  • Marinate longer: Marinate the chicken for at least 2 hours in the refrigerator for tender, flavourful chicken.
  • Bhuno the masala well: Cook the onion, tomato, and cashew masala until the oil separates from the sides. This gives the Changezi curry its signature grainy texture.
  • Do not reduce oil: Use the quantity of oil mentioned in the recipe. It helps the masala cook properly and release oil.
  • Keep stirring: Cashew-based gravy can stick to the pan, so stir at regular intervals.
  • Use hot water: Add hot water only while adjusting consistency. It keeps the chicken soft and maintains the danedaar changezi sauce texture.
  • Balance the spices: Avoid adding too much of one spice. Taste and adjust for a rich, balanced flavour.
  • Simmer the chicken: After adding the fried chicken back, let it simmer for a few minutes for a rich, thick gravy.

Nutrition

Calories: 417kcal | Carbohydrates: 27g | Protein: 12g | Fat: 31g | Saturated Fat: 2g | Sodium: 877mg | Potassium: 678mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1840IU | Vitamin C: 45mg | Calcium: 99mg | Iron: 2mg