Chicken Changezi (Mughlai-Style Chicken Curry)

Chicken Changezi is a rich, creamy chicken curry with a tomato-based sauce, warming spices and a lovely balance of heat and tang. The chicken is marinated in yoghurt and spices, lightly cooked, then simmered in a sauce made with tomatoes, fried onions, cashews, milk and cream.

If you are a Chicken curry lover, why not try this Easy Pakistani Style White Chicken Karahi, Easy Boneless Chicken Curry or Chicken Hyderabadi?

It is a dish associated with Old Delhi, particularly the area around Jama Masjid, and it has been having a moment again. I've been making this version for years, so naturally I'm taking a little credit for being ahead of the trend.

The sauce is the real highlight here. Cashews and fried onions give it body, tomatoes bring a little acidity, and milk and cream soften the spices to create a thick, velvety gravy. Serve it with naan, roomali roti or basmati rice to make the most of every last bit.

Recipe Snapshot

Prep Time: 30 minutes
Marinating Time: 30 minutes
Cook Time: 1 hour
Total Time: 2 hours
Serves: 5
Cuisine: Indian
Course: Main Course

Flavour: Rich, creamy, gently tangy and warmly spiced.

Texture: Tender chicken in a thick, smooth tomato and cashew sauce.

Best served with: Naan, roomali roti, paratha or basmati rice.

Why You'll Love This Chicken Changezi Recipe

A rich, flavourful sauce - Tomatoes, fried onions and cashews create a thick, savoury base, while milk and cream give it a smooth finish.

Tender, well-seasoned chicken - The yoghurt, lemon juice, ginger, garlic and spices give the chicken plenty of flavour before it even reaches the curry sauce.

A balanced spice blend - Regular chilli powder brings heat, Kashmiri chilli powder adds colour, and cumin, coriander and garam masala build depth.

Restaurant-style results at home - The recipe has a few stages, but the ingredients are easy to find and the method is straightforward.

Good for making ahead - You can marinate the chicken and prepare the onion and cashew paste in advance, making the final cooking much easier.

What Is Chicken Changezi?

Chicken Changezi is a popular chicken curry associated with Old Delhi, particularly the area around Jama Masjid. It is known for its rich, creamy tomato-based gravy, which is flavoured with onions, ginger, garlic and spices.

There are different versions of the dish. Some recipes use roasted or grilled chicken, which is added to the sauce, while others cook the chicken directly in the curry. Milk, cream and cashews are commonly used to give the gravy its distinctive richness.

The name is sometimes linked to Changez Khan, also known as Genghis Khan. However, this is a disputed story rather than an established historical fact. Other accounts connect the name to a Delhi restaurant figure. There isn't enough reliable evidence to confidently attribute the dish to one particular person or period.

My version uses marinated chicken, a fried onion and cashew paste, and a creamy tomato sauce. It is a lovely example of the rich, layered curries associated with Old Delhi.

Ingredients

Chicken Marinade

2 lb chicken thighs or legs (907g-1kg) - Use bone-in chicken thighs or legs for the best flavour and a juicy result. You can also use a whole chicken cut into pieces.

1½ teaspoon salt - Seasons the chicken from the beginning. You can adjust the curry seasoning later.

1 teaspoon red chilli powder - Adds heat to the marinade. Reduce the quantity if you prefer a milder curry.

1 tablespoon ginger paste - Adds warmth and a fresh, aromatic flavour.

1 tablespoon garlic paste - Gives the chicken a savoury base and works particularly well with the ginger.

1 tablespoon lemon juice - Adds acidity and helps tenderise the chicken alongside the yoghurt.

120g yoghurt (½ cup) - Helps the marinade coat the chicken and adds a little tang. Plain, full-fat yoghurt works well.

1 teaspoon garam masala powder - Adds warmth and fragrance to the chicken before it is cooked.

3 tablespoon oil - Helps coat the chicken and prevents it from sticking when you begin cooking it. Use sunflower, vegetable, rapeseed or mustard oil.

Cashew Paste

2 onions, sliced - These are fried until golden and blended with the cashews. They add sweetness, depth and body to the sauce.

16 cashews - Cashews create a smooth, creamy paste and help thicken the curry. Use plain, unsalted cashews.

Changezi Curry

2 tablespoon oil - Used to cook the ginger, garlic and curry base. Sunflower, vegetable, rapeseed or mustard oil all work.

1½ tablespoon garlic paste - Adds a savoury depth to the sauce. Cook it briefly to remove its raw taste.

1½ tablespoon ginger paste - Brings warmth and fragrance to the curry base.

200g plum tomatoes, puréed (¾ cup plus 1 tbsp) - Form the base of the sauce. Plum tomatoes bring acidity and a gentle sweetness that balances the cream and spices.

1 teaspoon red chilli powder - Adds heat and depth.

3 teaspoon Kashmiri chilli powder - Mainly used for its vibrant red colour and relatively mild heat. It gives the curry its characteristic appearance without making it excessively hot.

2 teaspoon cumin powder - Adds an earthy, slightly smoky flavour.

2 teaspoon coriander powder - Brings gentle citrusy warmth and rounds out the spice blend.

1 teaspoon garam masala powder - Adds fragrance and a final layer of warmth.

Salt, to taste - Season the sauce after adding the spices, remembering that the chicken marinade already contains salt.

60 ml milk (¼ cup) - Softens the tomato and spices and gives the sauce a smoother, creamier consistency.

75ml double cream (¼ cup) - Adds richness and gives the finished curry its silky texture.

1 teaspoon dried fenugreek leaves - Also known as kasuri methi, these have a distinctive savoury aroma. Crush them between your palms before adding them to release their fragrance.

¼ teaspoon chaat masala (optional) - Adds a little tang and savoury sharpness to the finished curry.

1 teaspoon ground black pepper - Adds a gentle peppery warmth that complements the chilli and garam masala.

250ml water - Helps the chicken simmer in the sauce and gives you enough liquid for it to cook through without the gravy becoming too thick.

How to Make Chicken Changezi

1. Marinate the Chicken

Place the chicken in a large bowl. Add the salt, red chilli powder, ginger paste, garlic paste, lemon juice, yoghurt, garam masala and oil.

Mix thoroughly, making sure every piece of chicken is coated in the marinade.

Cover and refrigerate for at least 30 minutes. You can leave it for longer if you want to prepare ahead.

2. Lightly Cook the Chicken

Heat a deep pan or wok over medium heat. Add the marinated chicken and cook for around 10 minutes, turning the pieces so they brown lightly on the outside.

The chicken does not need to be fully cooked at this stage. Remove it from the pan and set aside, keeping any juices to add to the curry later.

3. Make the Cashew and Onion Paste

Heat the 2 tablespoons of curry oil in the same pan. Add the sliced onions and cook over medium heat for around 10-15 minutes, stirring regularly, until golden brown and softened.

Add the cashews and sauté for 1-2 minutes.

Transfer the onions and cashews to a blender or food processor. Add a splash of water if needed and blend until you have a smooth paste.

4. Make the Tomato Curry Base

Using the same pan, add the ginger paste and garlic paste. Cook for 2-3 minutes, stirring so they do not catch.

Add the puréed tomatoes. Cover and cook over medium heat for 8-10 minutes, stirring occasionally, until the tomatoes have cooked down and the oil begins to separate around the edges.

Add the blended onion and cashew paste. Stir well and cook for 5-6 minutes so the flavours come together.

5. Add the Spices

Add the red chilli powder, Kashmiri chilli powder, cumin powder, coriander powder, garam masala and salt.

Stir thoroughly and cook over medium heat for 4-5 minutes. This gives the spices time to cook into the tomato and onion base.

6. Add the Milk and Chicken

Lower the heat and gradually stir in the milk. Cook gently for around 3 minutes.

Add the lightly cooked chicken, along with any reserved juices, and pour in the 250ml water. Stir to coat the chicken in the sauce.

Cover and cook over low to medium-low heat for around 20 minutes, or until the chicken is completely cooked through and tender. Stir occasionally to prevent the sauce catching on the bottom of the pan.

Cooking time will depend on the size of the chicken pieces. Add a little more water if the gravy becomes too thick before the chicken is ready.

7. Finish the Curry

Stir in the double cream, crushed dried fenugreek leaves, black pepper and optional chaat masala.

Cook gently for another 3 minutes. Taste and adjust the seasoning if needed.

The sauce should be thick, creamy and rich enough to coat the chicken. Serve hot.

Tips for Making the Best Chicken Changezi

Use bone-in chicken - Thighs and legs are particularly good here because they stay juicy and have plenty of flavour.

Give the chicken time to marinate - Even 30 minutes makes a difference. If you have time, leave it covered in the fridge for a few hours.

Cook the onions until golden - They should be properly softened and golden before blending. This gives the sauce its depth and sweetness.

Blend the paste until smooth - A smooth onion and cashew paste gives the curry its creamy consistency. Add a little water to help the blender if needed.

Cook the tomatoes down - Give them the full 8-10 minutes. You want the raw tomato taste to disappear before adding the cashew paste.

Add the milk gradually - Lower the heat first and stir it in slowly to help prevent the sauce from splitting.

Check the chicken before serving - Cooking times vary depending on the size of the pieces. Make sure the thickest part reaches 75°C and that the chicken is cooked through.

Variations

Use boneless chicken - Boneless thighs can be used instead of bone-in pieces. They cook more quickly, so reduce the final simmering time and check that they are cooked through.

Make it milder - Reduce the regular red chilli powder. Keep the Kashmiri chilli powder for colour, as it is generally milder.

Adjust the consistency - Add a little hot water if the sauce is too thick. If it is too thin, simmer uncovered for a few minutes until it reduces.

Make it richer - You can add a little extra cream at the end, although I find the quantities in this recipe give a good balance.

What to Serve with Chicken Changezi

Chicken Changezi is delicious with something that can soak up all that sauce.

Serve it with Butter Garlic Naan, roomali roti, chapatti or paratha.

For rice, try my Fluffy Basmati Rice, Jeera Rice or Vegetable Pulao.

A fresh salad or raita works particularly well alongside the rich sauce. My Indian Kachumber Salad or Onion Raita are both good options.

Storage and Reheating

How to store Chicken Changezi - Allow the curry to cool, then transfer it to an airtight container and refrigerate for up to 3 days.

How to reheat Chicken Changezi - Reheat gently in a saucepan over low to medium heat, stirring occasionally. Add a splash of water if the sauce has thickened. Make sure it is piping hot throughout before serving.

Can you freeze Chicken Changezi? - Yes. Allow the curry to cool completely, then transfer it to an airtight, freezer-safe container and freeze for up to 2 months. The cream-based sauce may separate or change texture slightly after thawing, but gentle reheating while stirring should help bring it back together.

Defrost overnight in the fridge before reheating. Only reheat the portion you intend to eat.

Chicken Changezi FAQs

What does Chicken Changezi taste like?

Chicken Changezi has a rich, creamy tomato-based sauce with a balance of chilli heat, warming spices and a little tang. The cashew and onion paste gives the gravy body, while milk and cream soften the spices.

Is Chicken Changezi very spicy?

It has a noticeable warmth from the red chilli powder and Kashmiri chilli powder, but you can adjust the heat. Reduce the regular red chilli powder for a milder curry. Kashmiri chilli powder is generally used more for colour than intense heat.

Is Chicken Changezi a Mughlai dish?

Chicken Changezi is often described as Mughlai-style and is associated with Old Delhi's food culture. The exact origins and history of the name are disputed, so it is difficult to make a definitive claim about its beginnings.

Can I use chicken breast?

Yes, but chicken breast is leaner and can dry out if cooked for too long. Cut it into large pieces, lightly sear it, then add it back towards the end of cooking and simmer only until cooked through.

Can I make Chicken Changezi ahead of time?

Yes. You can marinate the chicken up to a day ahead and prepare the onion and cashew paste in advance. Keep both covered in the fridge. The curry can also be cooked ahead and reheated gently before serving.

What is the difference between Kashmiri chilli powder and regular chilli powder?

Kashmiri chilli powder is generally milder and is prized for its deep red colour. Regular chilli powder is usually hotter, although the strength varies between brands. Using both gives the curry colour as well as heat.

Can I make Chicken Changezi without cashews?

Cashews give the sauce its creamy texture and help thicken it. You could use blanched almonds instead, although the flavour will be slightly different.

Can Chicken Changezi be frozen?

Yes. Freeze the cooled curry in an airtight container for up to 2 months. The dairy sauce may separate slightly when thawed, but it can usually be brought back together by reheating gently and stirring well.

More Indian Chicken Recipes:

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