Chicken Changezi - Mughlai Style
Chicken Changezi - Mughlai Style - This Chicken Changezi recipe is a popular Mughlai dish that is rich, delicious and aromatic with tender chicken pieces. It is delicately spiced and creamy and is a popular curry from Northern India, Delhi dating back to the 13th century.
Ingredients
Chicken Marinade
- 2 lb Chicken Thighs/Legs (907 g/1 Kg)
- 1 ½ teaspoon Salt
- 1 teaspoon Chilli Powder
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 tablespoon Lemon Juice
- 120 g Yoghurt (½ Cup)
- Pinch Garam Masala Powder
- 3 tablespoon Oil Sunflower, Vegetable, Rapeseed, Mustard
Cashew Paste
- 2 Onions Sliced
- 16 Cashews
Changezi Curry
- 2 tablespoon Oil Sunflower, Vegetable, Rapeseed, Mustard
- 1 ½ tablespoon Garlic Paste
- 1 ½ tablespoon Ginger Paste
- 200 g Plum Tomatoes Pureed (¾ Cup + 1 tbsp)
- 1 teaspoon Red Chilli Powder
- 3 teaspoon Kashmiri Chilli Powder
- 2 teaspoon Cumin Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- Salt
- 125 ml Milk (½ Cup)
- 75 ml Double Cream (¼ cup) Heavy Cream
- 1 teaspoon Dry Fenugreek
- Pinch Chaat Masala Powder Optional
Instructions
Chicken Marinade
- Marinade Chicken in Salt, Red Chilli Powder, Lemon Juice, Ginger, Garlic and Yoghurt and a pinch of Garam Masala, then set aside for 30 minutes.
- Add oil to deep pot/wok and cook the Chicken on medium flame for around 10 minutes till lightly browned. Set the Chicken aside.
Make the Cashew Paste
- Heat Oil and cook Onions till golden brown (around 10 - 15 minutes). Add Cashews and saute for 1-2 minutes.
- Then blend the fried Onions with Cashews in a food processor to form a smooth paste.
Recipe of Chicken Changezi Curry
- Heat Oil, then add Ginger and Garlic Paste. Cook for 2-3 minutes.
- Add pureed Tomato. Cook covered on medium for 8-10 minutes or until the oil separates at the side.
- Add Cashew Onion Paste. Saute for 5-6 minutes.
- Stir in Spices - Red Chilli Powder, Kashmiri Chilli Powder, Cumin Powder, Coriander Powder, Garam Masala and Salt. Cook on medium high for 4-5 minutes.
- Turn the heat down. Stir in Milk and cook for 3 minutes on low heat.
- Add the Chicken pieces and add a cup of water. Cook covered on low for 20 minutes on medium low.
- Stir in Cream and Fenugreek. Add a pinch of Chaat if using and cook for 3 minutes.
Notes
How to serve it
Serve this Changezi chicken with Basmati Rice, Jeera Rice, Pulao, Paratha, hot Naan or Chapatti. For salads, serve with Kachumber or Raita.Storage
How to store leftovers
Store leftovers in an airtight container or bowl covered with lid for 4 days.How to freeze Chicken Changezi
Chicken Changezi does not freeze well because of the Cream in it. If you do want to freeze it, omit the Milk and the Cream. Allow to cool completely. Freeze leftovers in a freezer safe airtight container for up to 3 months. To reheat, place in the microwave or in a saucepan on the hob and reheat till piping hot all the way through.Tips/Variations for Chicken Changezi - Mughlai Style
Chicken Use skinless bone in chicken thighs/drumsticks for best results. It remains juicy! Chicken Breast If you want to use Chicken Breast, sear it very quickly first for 2 minutes, then remove (you don’t need to cook it all the way through). Add breast back in towards the very end of cooking time to simmer in the sauce. Seafood This recipe can be made with Shrimp/Prawns or fish pieces using the same method as the Chicken Breast above. Use Coconut milk instead of Cream Full fat Coconut Milk adds another flavour dimension to this curry. Although not traditional, it tastes delicious. Especially if you are making a Prawn version.Nutrition
Calories: 619kcalCarbohydrates: 14gProtein: 30gFat: 49gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gTrans Fat: 0.2gCholesterol: 174mgSodium: 866mgPotassium: 673mgFiber: 2gSugar: 6gVitamin A: 1031IUVitamin C: 13mgCalcium: 129mgIron: 3mg
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