“A good meal brings people together, no matter where they come from.”💞
What is Chicken Changezi or Murgh Chicken Changezi?
Chicken Changezi or Murgh Chicken Changezi is a,Mughlai style chicken curry which originated in the era of the Mongolian ruler Genghis Khan.Chicken Changezi is believed to have gained popularity in Delhi’s Mughlai kitchens, especially around the areas of Karol Bagh, Jama Masjid, and Chandni Chowk.
Changezi Chicken Photos for cravings
Some Chicken Changezi images to boost your cravings and water your mouth,making you changezi addicted,so there is no option left except cooking.
Why Chicken Changezi Karol bagh is the best Chicken Changezi in Delhi.
Why I am telling so,as I had the fortune of having the best chicken changezi of my life when I visited Old Delhi,Karol Bagh.
It was the blessing that God bestowed upon me. I tasted chicken Changezi around all over India but,when you are ever walking around the streets of Karol Bagh or Old Delhi.
The aroma of Chicken Changezi from the roadside Restaurants and Dhabas is breath taking and mind boggling which is simply unforgettable.
Is Chicken Changezi Curry-the climax of restaurant style Chicken Changezi at home?
A great chicken curry is the main climax of the movie “Chicken Changezi-Restaurant Style”
Changezi curry is an ultimate blend of Rich, creamy, slightly tangy and spices in the right amount not just the blast of spices.
Best Chicken Changezi recipe (best chicken changezi banana ka traika)
Chicken Changezi sounds royal, but don’t you worry as I am going to tell you the most easiest and simple recipe even a beginner can make it creamy and flavourful.
Let me be very honest I learnt this recipe from my friend as, he is a Chef in a restaurant and also drawing some inspiration from youtube era as well.
List of Changezi Ingredients:
Chicken Marination:
- 750g chicken (either can use bone or boneless)
- 1/2 cup thick curd (yogurt)
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric
- 1 tsp Kashmiri red chili powder
- Salt to taste
- 1 tsp lemon juice
Chicken Curry or Chicken Gravy:
- 1.5 tbsp ginger-garlic paste
- 3 tomatoes (roughly chopped or pureed)
- 2 large onions, sliced
- 1/4 cup cashew nuts (soaked in hot water for 10–15 min)
- 1/2 tsp garam masala
- 1/2 cup fresh cream
- 1/2 tsp roasted cumin powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp black pepper powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- 2–3 green chilies (slit)
- 4 tbsp ghee (clarified butter)
- 2 tbsp oil
- Salt to taste
- Fresh coriander for garnish
How to make Chicken Changezi Delhi Style (step by step instructions)
1. Marinade the chicken:
See marination is the most essential part for a good taste .Mix the chicken with ginger-garlic paste, curd, turmeric, chili powder, salt, and lemon juice. Let it rest for at least 1 hour (but if you are able to keep it overnight, is even better for deep flavor).
2. Fry the onions:
In a pan, heat 2 tbsp oil + 1 tbsp ghee. Add the sliced onions and sauté till golden brown. Take them out and blend into a paste once slightly cooled.
3. Make the Tomato Gravy Base:
In the same pan, add chopped/pureed tomatoes. Cook till oil starts separating. Then add the onion paste, ginger-garlic paste, and sauté again.
4. Add spices :
Now toss in the coriander powder, red chili powder, roasted cumin powder, black pepper, and salt. Stir and let the masala cook nicely.
5. Add the Cashew paste :
Grind soaked cashews into a smooth paste and add it in. This gives the gravy that creamy, rich Mughlai touch.
6. Add the marinated chicken:
Drop the chicken pieces into the masala.Mix everything gently .Cook on high for 4-5 minutes while stirring, then lower the flame, cover, and cook till chicken is tender (15–20 min).
7. Creamy, dreamy final touch
Add cream, kasuri methi (crush it in your palm before adding), green chilies, garam masala, and the rest of the ghee (yes, it’s indulgent – that’s the Changezi way). Mix well and simmer for 5-7 minutes till everything’s lush and aromatic.
8. Garnish & serve:
Add some with chopped coriander as toppings and a little amount of malai if you don’t have the cream,if you want it looking fascinating.
🍴 “Food tastes better when you eat it with family.”
Chicken Changezi Hindi Recipe(चिकन चंगेज़ी हिंदी रेसिपी
मेरे हिंदी वाले मित्रों के लिए:
1. चिकन को मैरीनेट करें:
देखिए, अच्छे स्वाद के लिए मैरीनेट करना सबसे ज़रूरी हिस्सा है। चिकन को अदरक-लहसुन के पेस्ट, दही, हल्दी, मिर्च पाउडर, नमक और नींबू के रस के साथ मिलाएँ। इसे कम से कम 1 घंटे के लिए छोड़ दें (लेकिन अगर आप इसे रात भर रख सकते हैं, तो यह गहरे स्वाद के लिए और भी बेहतर है)।
2. प्याज़ को भूनें:
एक पैन में 2 बड़े चम्मच तेल + 1 बड़ा चम्मच घी गरम करें। कटे हुए प्याज़ डालें और सुनहरा भूरा होने तक भूनें। उन्हें बाहर निकालें और थोड़ा ठंडा होने पर पेस्ट बना लें।
3. टमाटर की ग्रेवी का बेस बनाएँ:
उसी पैन में कटे हुए/प्यूरी किए हुए टमाटर डालें। तब तक पकाएँ जब तक तेल अलग न होने लगे। फिर प्याज़ का पेस्ट, अदरक-लहसुन का पेस्ट डालें और फिर से भूनें।
4. मसाले डालें:
अब धनिया पाउडर, लाल मिर्च पाउडर, भुना जीरा पाउडर, काली मिर्च और नमक डालें। हिलाएँ और मसाले को अच्छी तरह पकने दें।
5. काजू का पेस्ट डालें:
भिगोए हुए काजू को पीसकर चिकना पेस्ट बना लें और उसमें मिला दें। इससे ग्रेवी में मलाईदार, समृद्ध मुगलई स्वाद आता है।
6. मैरीनेट किया हुआ चिकन डालें:
चिकन के टुकड़ों को मसाले में डालें। सभी चीजों को धीरे-धीरे मिलाएँ। तेज़ आँच पर 4-5 मिनट तक हिलाते हुए पकाएँ, फिर आँच धीमी कर दें, ढक दें और चिकन के नरम होने तक पकाएँ (15-20 मिनट)।
7. मलाईदार, स्वप्निल अंतिम स्पर्श
क्रीम, कसूरी मेथी (इसे डालने से पहले अपनी हथेली में मसल लें), हरी मिर्च, गरम मसाला और बचा हुआ घी डालें (हाँ, यह लाजवाब है – यही चंगेज़ी का तरीका है)। अच्छी तरह मिलाएँ और 5-7 मिनट तक पकाएँ जब तक कि सब कुछ रसीला और सुगंधित न हो जाए।
8. गार्निश करें और सर्व करें:
अगर आप इसे आकर्षक बनाना चाहते हैं, तो इसमें ऊपर से कटा हुआ हरा धनिया डालें और अगर आपके पास क्रीम नहीं है, तो थोड़ी मलाई भी डालें।
Want to Experience the Changezi Chicken Menu?
If you are looking for this experience like me, pairing it with kebabs, raita and mint chutney will be mouth watering and there we are, with the premium taste of Delhi
A Lassi or Chaas(Buttermilk with salt,cummin) on top of that will win you “Burp contest” and everything else will fall into place .
Chicken Changezi at Home (Serving tips).
You can serve it with Rumali Roti that’s how I prefer or if u like, you can have it with any of these:
- Butter Naan
- Tandoori roti
- Jeera Rice or Pulao
- Onion salad and Lemon Wedges
Is Chicken Changezi spicy?
Fun part is that you can adjust the level of spiciness.
To make it spicier:
- Use extra green chillies (or crush them a bit for more heat).
- Use regular red chilli powder instead of Kashmiri.
- Add 1/4 tsp of black pepper more.
To make it milder (for kids):
- Reduce green chillies or skip them.
- Stick to only Kashmiri chilli powder (for color, not spice).
- Add more cream or malai at the end.
Chicken Dishes Recipes-Extra Life Hacks.
Here are some different variations that you can try:
Butter Chicken Changezi – Add 2 tbsp butter and reduce the cream for a Loaded version.
Tandoori Chicken Changezi – Use grilled tandoori chicken for a smoky flavor.
Paneer Changezi – Veggie twist with soft paneer cubes instead of chicken.
Just remember “Hunger has no patience, but a great dish is always worth the wait ”
so cook with patience.
That sounds like an amazing recipe! The description of the Changezi curry is making my mouth water already. The blend of spices and the creamy texture seem absolutely perfect. I love how detailed the instructions are, especially the part about marination for deep flavor. Have you tried making this recipe yourself, and did it turn out as delicious as it sounds?
Yes I tried this, and it came out amazing and you should also give it a try ,you will really enjoy that.
That sounds like an amazing recipe! The description of the Changezi curry makes my mouth water just reading it. I’ve always been a fan of rich and creamy dishes, and this seems like the ultimate comfort food. The step-by-step process is so detailed and clear—I can almost imagine the aromas filling the kitchen. I wonder if the overnight marination really makes a noticeable difference in flavor. Also, do you think it would still turn out well if I substituted the cream with coconut milk? I’d love to try this, but I’m curious—what’s your favorite part about making this dish? The blending of spices or the final touch of kasuri methi? It’s fascinating how food can transport you to a place like Old Delhi. Would you say this recipe captures the essence of Karol Bagh perfectly?
This recipe for Changezi curry sounds absolutely divine! The detailed steps make it seem approachable, even for someone who’s not an expert in Mughlai cuisine. I love how you emphasize the importance of marination and the use of cashew paste for that creamy texture—it’s those little touches that elevate a dish. The addition of kasuri methi and garam masala at the end must bring such a depth of flavor. I’m curious, though, do you think this recipe could work with a vegetarian alternative, like paneer or mushrooms? Also, how do you balance the tanginess from the lemon juice and tomatoes without overpowering the dish? I’d love to try this, but I’m wondering if there’s a way to make it slightly less indulgent without losing its essence. What’s your take on that?
The recipe for Changezi chicken sounds absolutely mouthwatering! The way you described the blend of spices, the creamy texture, and the tangy flavor made me imagine the dish perfectly. I love how you emphasize the importance of marination—it’s true, it makes all the difference. The addition of cashew paste and ghee really seems to elevate it to a Mughlai masterpiece. Have you ever tried adding a bit of saffron for an extra touch of luxury? I’m curious, what do you think is the single most important step in this recipe to get that authentic taste? I’d love to know if you’ve experimented with any variations or substitutions while preparing it. This definitely makes me want to visit Old Delhi just to try the real deal!
That sounds like an amazing recipe! The description of the Changezi curry makes my mouth water just reading it. I’ve always been curious about the marination process—does it really make such a huge difference if you leave it overnight? The blend of spices and the creamy cashew paste seem like the perfect combination for a rich, indulgent dish. I wonder if there’s a way to make it slightly lighter without losing the authentic Mughlai flavor. Have you ever tried substituting the cream with something else? Also, pairing it with kebabs and raita sounds like a feast—do you have a favorite kebab recipe to go with it? I’d love to hear more about your experience with this dish!
Wow, this recipe sounds absolutely divine! I can almost smell the rich, creamy aroma of the Changezi curry just by reading it. The detailed steps make it seem approachable, even for someone like me who’s not an expert in cooking. I love how you emphasized the importance of marination—it’s true, that’s where the magic begins. The addition of cashew paste and cream must give it that luxurious Mughlai touch. Pairing it with kebabs, raita, and mint chutney sounds like a feast fit for royalty. Do you think this recipe would work just as well with paneer or tofu for a vegetarian twist? I’m curious to try it out and see if I can recreate that premium Delhi taste in my kitchen!