Chicken changezi recipe is a different chicken recipe that has some Mughlai flavour in it. It is an ancient recipe that originated from the era of Changez Khan (Genghis khan).
This is a delicious chicken recipe and is a rich recipe made using rich ingredients. It has a gravy consistency suitable to have with rotis or parathas.
There are many more variety chicken recipes like indian coconut chicken curry, chicken dum biryani, chicken leg fry, tandoori chicken, tangdi kabab, achari chicken.
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I made this recipe for the first time and instantly liked its taste as it is less spicy and has a rich flavor to the recipe.
I have posted every tried and tested chicken recipe on the blog, and most of the recipes are made along with the videos.
All the recipes are mind-blowing, and I would like to update more and more chicken recipes.
This recipe is unknown to many, and I would like to share more details on this chicken recipe through my blog.
It has great flavors, spices, and richness to the whole gravy. I have added cream, yogurt, tomato puree, and fried onion paste, along with dry fruit paste, into the recipe, which has made the whole recipe quite rich.
While making chicken changezi, generally, chicken is roasted separately. Still, I have made it into a one-pot dish, which has turned out similar to the standard method of making chicken changezi.
I usually make some of the chicken recipes as one-pot recipes and not separately, which turns out well and helps cook the chicken and the masala gravy perfectly.
The main masala of changezi recipe is onion and kaju paste sauteed in oil or ghee.
There are many royal chicken recipes, such as chicken shahi korma, mutton korma, or chicken rezala which use nuts to give the main base to the gravy...
To this gravy, ingredients like milk, cream, yogurt, and tomato puree are added to give a gravy-like consistency.
The chicken is roasted well, and all these masala pastes are added and cooked well to form a thick gravy suitable to make on several occasions.
I shall update with many more chicken recipes as I keep blogging, and hopefully, I will add them along with videos, too, and I would love to hear feedback from my blog readers which encourages me to post more recipes.
Below is the recipe for making chicken changezi, a special kind of mughlai chicken recipe, with step-by-step details and procedure too.
Step-by-step procedure
To make onion tomato kaju badam paste
- Firstly, in a pan, add oil and heat it. Add chopped onions, kaju, badam
- And saute the onions until they turn a slight golden color.
- After the onions are cooked well, add chopped tomatoes and cook until they turn soft.
- The tomatoes and onions should turn soft. Switch off the flame. Cooldown the masala.
- Take a blending jar, add the masala, and blend the masala into a fine smooth paste by adding little water or milk.
- Keep the masala aside for later use.
Making of chicken changezi
- Take a wok, add oil, and heat it. Add whole garam masala such as cloves, dalchini, and elaichi. Add ginger-garlic paste and saute until the raw smell disappears.
- Add the chicken into it and roast well until the color of the chicken changes.
- Add salt as per taste, red chilli powder, and turmeric powder, mix well, cook, and roast the chicken for 10 minutes until oil starts releasing.
- Roast the masala well.
- Add yogurt and cook for 5 minutes.
- Mix well.
- Mix well with the blended onion tomato Kaju badam paste into the chicken.
- Cook this gravy for 10-15 minutes on low flame or until the masala is cooked well and starts leaving oil on the sides.
- Check if the chicken is tenderized. Cook for some more time until the chicken gets tendered. Add milk to the chicken gravy, and mix.
- Add malai/cream to the chicken gravy and mix well.
- Add salt as per taste if required, mixing and cooking the curry.
- Cook the gravy for a few minutes on low flame.
- Crush kasoori methi and add to the chicken curry. Also, add some freshly chopped coriander leaves and mix.
- Cook for a few minutes on low flame and switch off the flame.
- Serve hot with roti, paratha, or steamed rice.
Video
Recipe
chicken changezi recipe, how to make chicken changezi
Ingredients
Onion tomato kaju paste for chicken changezi:
- 3 tablespoon oil
- 3 onions thickly chopped
- 8-10 kaju/cashewnuts
- 8-10 almonds/badam
- 3 to matoes thickly chopped
Other ingredients to make chicken changezi:
- 2 tablespoon oil
- 3 cloves/loung
- 1 green cardamom/elaichi
- 1 small cinnamon stick/dalchini
- 1 teaspoon ginger garlic paste
- 500 gms chicken cleaned well and washed well with turmeric powder or lemon extract
- salt to taste
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder/haldi
- 1 cup yogurt/curd
- blended onion tomato kaju paste
- ½ cup milk
- 2 tablespoon cream/malai
- 1 teaspoon kasoori methi crushed
- 3-4 tablespoon freshly chopped coriander leaves
Instructions
To make onion tomato kaju badam paste:
- Firstly, in a pan, add oil and heat it.
- Add chopped onions, kaju, badam and saute the onions until they turn slight golden color.
- After onions are cooked well, add chopped tomatoes into it and cook until the tomatoes turn soft.
- Switch off the flame.
- Cool down the masala.
- Take a blending jar, add the masala, and blend the masala into a fine smooth paste by adding little water or milk.
- Keep the masala aside for later use.
Making of chicken changezi:
- Take a wok, add oil and heat it.
- Into it add whole garam masala such as cloves, dalchini, elaichi.
- Add ginger garlic paste and saute until raw smell disappears.
- Add the chicken into it and roast well until color of chicken changes.
- Add salt as per taste, red chilli powder, turmeric powder, mix well, cook and roast the chicken for 10 minutes until oil starts releasing.
- Add yogurt and cook for 5 minutes.
- Add the blended onion tomato kaju badam paste into the chicken and mix well.
- Cook this gravy for 10-15 minutes on low flame or until the masala is cooked well and starts leaving oil at the sides.
- Check if the chicken is tenderized.
- Cook for some more time until chicken gets tendered.
- Add milk into the chicken gravy, mix.
- Add malai/cream into the chicken gravy and mix well.
- Add salt as per taste if required.
- Cook the gravy for few minutes on low flame.
- Crush kasoori methi and add into the chicken curry.
- Also add some freshly chopped coriander leaves and mix.
- Cook for few minutes on low flame and switch off the flame.
- Serve hot with roti, paratha or steamed rice.
Notes
- Here, at the end of the recipe if one wants to add garam masala powder for a more spicy flavour, then it is a better option to add some garam masala powder at the end.
- This gravy is slightly thick and if one wants to make it slightly thin, add a little more milk and cook the gravy.
Tejina says
Can we make this dish 1 day before ..will it get spoiler or the taste will change because of milk products in it..
Tejina says
Can I make this dish one day before..will it get spoiled
Asiya says
Hi u can make it and u can skip dairy products like cream and milk if u r planning to store it...hope the reply was clear via email...
Renea says
I just want to let you know how much I enjoy your blog. I adore the foods of India and am so grateful to have found your blog with so many different varieties of Indian foods. All of the recipes are beautiful. Well done!
Lana says
Hello-
Thank you so much for all your delicious recipes! Can you please be more specific about the size of the vegetables you use? Or give approximation in cups? When I read your recipe for "3 onions" or "3 tomatoes" I assume they must be regular/medium size but when I watch your video, I see that my veggies are way to big compared to the small onions and tomatoes you use.
Thank you!
Tanya Anuj says
Tried this recipe for a family event. It was indeed delicious. Rich, creamy and tasty!! Thank you.