Best Chicken Changezi | Murgh Changezi | Chicken recipes

The Mughlai cuisine of Old Delhi is famous for its meat dishes and Chicken Changezi is one of the best-known among them. Delhi is a city that’s rich in culinary delights and has a culture of its own. People from all over the world are familiar with the famous Mughlai cuisine that this city is popular for. 

Chicken Changezi is famous for its unique taste that is derived from the spices used to make this dish. This is a creamy chicken gravy that is very delicious and easy to make and can be paired with Rumali roti, naan, chapati, or even rice. 

Chicken changezi is believed to be originated in the 13th century during the rule of warrior Chenghis Khan. The main flavors of this dish are from cream, cashew paste, and tomato puree.

By mixing these ingredients together, a thick sauce is made in which fried chicken is simmered and cooked. The spices especially the chaat masala give this dish a unique flavor.

There are several ways of cooking the Chicken Changezi recipes and it varies from region to region it’s hard to tag one with authenticity.

Step-by-step instructions to prepare Chicken Changezi

Ingredients:-

• Chicken - 1 kg
• salt
• ginger garlic paste - 2 tbsp
• garam masala - 1 tsp
• black pepper powder - 1 tsp
• Kashmiri red chili - 2 tsp
• Coriander powder - 2 tsp
• Chaat masala - 1 tsp
• curd - 1/4 cup
• lemon juice - 1 tsp
• roasted and powdered kasoori methi - 1 tsp
• Oil - 1/2 cup
• Onion - 1
• Tomato - 3 
• Butter - 2 tbsp
• Cashew paste - 1/4 cup
• Fresh cream - 1/4 cup
• water - 1/2 cup

Preparation:-

1. Marinate chicken with salt, ginger-garlic paste, garam masala, chaat masala, pepper powder, Kashmiri chili powder, curd, lemon juice, and roasted kasoori methi. Allow resting for 30 minutes.

2. To a heated pan, add 2 tablespoons of oil. To the hot oil, add chopped onion and tomatoes. Cook until the onions and tomatoes turn soft and mushy. Transfer to a grinder 

Add a quarter cup of water and grind to a fine paste.

3. Add oil to a frying pan, and shallow fry the chicken pieces until brown patches are formed; do not over-fry. remove and set aside.

4. To a kadai, add 3 tablespoons of oil and 2 tablespoons of butter, when the butter melts, add Kashmiri chili powder and coriander powder. sauté until the raw smell of spices goes off.

5. Add tomato and onion paste. cook on a medium flame.

6. Add cashew paste and fresh cream, mix well, cover, and cook for 5 minutes.

7. After 5 minutes of cooking, add the fried chicken pieces, and half a cup of water.

8. Cover and cook for 15 minutes. After 15 minutes, the chicken is well cooked.

9. Check salt and add if required, garnish with kasoori methi. Serve hot with naan or rice.

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