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Chicken Changezi recipe
Prep Time
30min
Cook Time
40min
Total Time
1hr 10min

Living in Delhi, I've had the pleasure of enjoying a tasty dish known as Chicken Changezi numerous times. However, constantly dining out wasn't always feasible. So, I tried replicating this rich, flavorful dish at home. The result was amazing! While it may not be the same as the Old Delhi-style...

Ingredients

4 Servings
(1 serving = 1 bowl)

1st Marination

  • 1kg
    Chicken (curry cut pieces)
  • 1piece
    Lemon (juice)
  • 1 1/2tbsp
    Kashmiri Red chilli powder
  • 2tbsp
    Ginger garlic paste
  • 1tsp
    Salt
  • 2tbsp
    Oil

2nd Marination

  • 1/2cup
    Curd

For the Curry

  • 15piece
    Almonds
  • 5tbsp
    Canola Oil (divided)
  • 2piece
    Large onions (sliced)
  • 2tbsp
    Ginger garlic paste
  • 4piece
    Large tomatoes (pureed)
  • 1tsp
    Red chilli powder
  • 100mL
    Milk
  • 1tsp
    Garam masala
  • 1tbsp
    Coriander powder
  • 1tsp
    Cumin powder
  • 1/4cup
    Cream
  • 1tsp
    Chaat masala
  • 1tbsp
    Kasuri methi (dried fenugreek leaves)
  • 2piece
    Green chillies (sliced lengthwise)
  • 1tsp
    Salt (to taste)
  • 1cup
    Water
  • 3tbsp
    Coriander leaves (for garnishing)
  • 1piece
    Coal (optional)
  • 1tsp
    oil/Clarified butter (for smoking, optional)

How to make Chicken Changezi

1st Marination

  1. Place the chicken pieces in a bowl. Add salt, Kashmiri red chilli powder, ginger garlic paste, lemon juice, and oil. Mix well and set aside to marinate for 20 minutes.

    Step 1.1: Place the chicken pieces in a bowl

2nd Marination

  1. Add curd to the marinated chicken. Mix well and let it rest for another 10-15 minutes.

    Step 2.1: Add curd to the marinated chicken

For the Curry

  1. Soak the almonds in hot water for 8-10 minutes, then peel them and set aside.

  2. Heat 2 tbsp of oil in a large frying pan or wok over medium-high heat. Add the marinated chicken and cook until the chicken pieces turn brown and are almost done (90%). Transfer to a bowl and set aside.

    Step 3.1: Heat 2 tbsp of oil in a large frying pan or wok over medium-high heat
  3. In the same frying pan or wok, heat 1 tbsp of oil over medium-high heat. Add sliced onions and peeled almonds, stirring for a few minutes or until slightly golden brown. Remove from the oil, let them cool, and then grind into a fine paste, adding a little water if necessary.

    Step 3.1: In the same frying pan or wok, heat 1 tbsp of oil over medium-high heat
  4. Heat the remaining oil in the frying pan over medium-high heat. Add ginger garlic paste and fry for a minute.

  5. Add the pureed tomatoes, red chilli powder, milk, garam masala, coriander powder, and cumin powder. Cook for 4-5 minutes, stirring occasionally.

    Step 3.1: Add the pureed tomatoes, red chilli powder, milk, garam masala, coriander powder, and cumin powder
  6. Add the cream, chaat masala, and the onion-almond paste and salt to taste. Cook on medium-high heat until oil starts to separate from the mixture.

    Step 3.1: Add the cream, chaat masala, and the onion-almond paste and salt to taste
    Step 3.2: Add the cream, chaat masala, and the onion-almond paste and salt to taste
  7. Add the cooked chicken pieces, kasuri methi, green chillies, and water. Mix well. Cover and simmer for 8-10 minutes until the oil surfaces.

    Step 3.1: Add the cooked chicken pieces, kasuri methi, green chillies, and water
    Step 3.2: Add the cooked chicken pieces, kasuri methi, green chillies, and water
  8. For a smoked flavour (optional): Heat a small piece of coal until red hot. Place a small bowl in the centre of the chicken in the wok. Add the hot coal to the bowl, drizzle with 1 tsp of ghee or oil, and immediately cover the wok to trap the smoke. Let it rest for 3-4 minutes, then remove the bowl of coal.

  9. Garnish with fresh coriander leaves and serve hot with naan or roti.

Tips & Tricks

  1. Marinate the chicken for a longer period to ensure it absorbs all the flavours.

  2. Smoking the chicken is optional but adds a unique flavour to the dish.

  3. Adjust the number of green chillies to suit your taste.

  4. Adjust the amount of water to achieve your preferred gravy consistency.

  5. You can also use cashews instead of almonds to achieve a similarly creamy texture and rich flavour.

  6. You can serve it with more sliced green chillies or julienned ginger.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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