Updated: 4 days ago
Unusual name… when I heard of this recipe for the first time, I googled the name to check if it actually exists! It does. Chicken changezi seems to be a popular Mughlai recipe from old Delhi.
Varied spices yet mild flavours, rich curry… of course, I had to try it out.
It’s a lengthy recipe, yes, but the process of making chicken changezi is not as complicated or time consuming as it reads.
Marination: 4 hours, preferably overnight
Cooking: 45 – 60 minutes
Ingredients to make Chicken Changezi
1 kg chicken, chopped as you would for any other chicken curry recipe
Juice of 1 lime
1 cup yoghurt
2 green chillies, finely chopped
2 tbsp ginger garlic paste
1 tbsp salt
3 tbsp cooking oil or ghee
5 onions – medium sized, roughly chopped
5 tomatoes – medium sized, roughly chopped
1 inch piece of ginger, roughly chopped
5-6 cloves of garlic, roughly chopped
3 dried Kashmiri red chillies
8-10 cloves / laung
8-10 black peppercorns / kali mirch
3 green cardamoms / choti elaichi
1 black cardamom / badi elaichi
1 inch cinnamon stick / dalchini
1 tsp fennel seeds / saunf
½ tsp turmeric powder / haldi powder
1 cup yoghurt
½ cup milk
¼ cup water
2 tbsp fresh cream
1 tsp roasted cumin powder / jeera powder
2 tsp kasuri methi
Salt, to taste
Method of making Chicken Changezi
Marinate the chicken in the ingredients listed below “marinade” for a minimum of 4 hours, preferably overnight.
Once ready to cook, heat 3 tbsp cooking oil / ghee in a heavy bottom pan / kadhai, add onions and cook till light brown. Add ginger, garlic, all the whole spices, almonds, cashews and cook for another minute. Add tomatoes and turmeric powder and cook till tomatoes are done.
Let this masala cool and then grind it to a fine paste.
Chicken Changezi: bringing it all together
In the same cooking pan / kadhai, add 1 tbsp cooking oil / ghee and cook the marinated chicken. Once the chicken is seared well and partially cooked, add the masala paste. Mix and cook for a minute till the masala paste is well heated and coats the chicken.
Add yoghurt and continue to cook for a few minutes, stirring occasionally, till the yoghurt is cooked – until this time, the chicken should be well done. Add milk and water to form a thick curry. Cook for 3-4 minutes on medium heat. Add fresh cream, jeera powder and kasuri methi and mix well.
Check flavours for seasoning – adjust salt to taste. Add a little garam masala at this point, if you desire.
Serve Chicken Changezi with naan or flatbread of choice. This is a thick chicken curry and goes well with jeera rice or biryani too.
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