Chicken changezi recipe is a variety 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 which is suitable to have with rotis or parathas.
There are many more variety chicken recipes like chicken biryani, chicken leg fry, tandoori chicken.
I made this recipe for the first time and instantly liked its taste as it is less spicy and has rich taste 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 and all the recipes are mind blowing and would like to update more and more chicken recipes.
This recipe is not known to many and I would like to share more details on this chicken recipe through my blog.
It has great flavors, spices, richness to the whole gravy. I have added cream, yogurt, tomato puree, fried onion paste along with dry fruits paste into the recipe and over all this has made the whole recipe quite rich.
While making chicken changezi, generally chicken is roasted separately but here, I have made it into a one pot dish and it has turned out as similar to the normal method of making chicken changezi.
I usually make some of the chicken recipes as one pot recipes and not separately which turn out well and also helps in cooking the chicken and the masala gravy perfectly.
The main masala of changezi recipe is of onion and kaju paste sauteed in oil or ghee and 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, tomato puree are added to give a gravy like consistency.
The chicken is roasted well and all these masala paste are added and cooked well to form a thick gravy suitable to make during several occasions.
I shall update with many more chicken recipes as I keep blogging and hopefully I add them along with videos too and would love to hear feedback from my blog readers which encourage me to post more recipes.
Below is the recipe on how to make chicken changezi, a variety 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
- saute the onions until they turn a slight golden colour.
- After onions are cooked well, add chopped tomatoes into it and cook until the tomatoes 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. Into it add whole garam masala such as cloves, dalchini, elaichi. Add ginger-garlic paste and saute until the raw smell disappears.
- Add the chicken into it and roast well until the colour of the 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.
- Roast the masala well.
- Add yoghurt and cook for 5 minutes.
- Mix well.
- 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, mixing and cooking the curry.
- Cook the gravy for 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 few minutes on low flame and switch off the flame.
- Serve hot with roti, paratha or steamed rice.
Video
chicken changezi recipe, how to make chicken changezi
Ingredients
Onion tomato kaju paste for chicken changezi:
- 3 tbsp 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 tbsp oil
- 3 cloves/loung
- 1 green cardamom/elaichi
- 1 small cinnamon stick/dalchini
- 1 tsp ginger garlic paste
- 500 gms chicken cleaned well and washed well with turmeric powder or lemon extract
- salt to taste
- 1 tsp red chilli powder
- ¼ tsp turmeric powder/haldi
- 1 cup yogurt/curd
- blended onion tomato kaju paste
- ½ cup milk
- 2 tbsp cream/malai
- 1 tsp kasoori methi crushed
- 3-4 tbsp 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
Can we make this dish 1 day before ..will it get spoiler or the taste will change because of milk products in it..
Tejina
Can I make this dish one day before..will it get spoiled
Asiya
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
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
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
Tried this recipe for a family event. It was indeed delicious. Rich, creamy and tasty!! Thank you.