Name: Mughlai Chicken Changezi Recipe (Restaurant Style) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: North Indian Mughlai
Ingredients: 500 grams (1.1 lb) chicken (bone-in, skinless); ½ cup yogurt (fresh); 1 teaspoon ginger-garlic paste; ½ teaspoon garam masala; ⅓ teaspoon turmeric powder; ½ teaspoon Kashmiri red chili powder (non-spicy) or regular chili powder; Salt as needed; 2 tablespoon oil for roasting the chicken; 2 medium-sized onions (chopped); 7-8 cashews; 1 tablespoon oil for frying; 2 tablespoon oil or ghee (clarified butter); 1 tablespoon ginger-garlic paste; 2 medium-sized tomatoes (grated); ⅓ teaspoon turmeric powder; 1 teaspoon Kashmiri red chili powder (non-spicy); ½ cup milk; 2 tablespoon fresh cream; ½ teaspoon garam masala; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1 teaspoon kasuri methi (dried fenugreek leaves); ½ teaspoon chaat masala powder; Salt as required; ½ cup warm water

Jump to Recipe· 4.1 from 11 reviews

If you are searching for a rich, indulgent dish that truly captures the essence of royal Indian cuisine, the Mughlai Chicken Changezi Recipe (Restaurant Style) Recipe is exactly what you need. This dish, with its creamy, fragrant gravy and tender marinated chicken, elevates a simple chicken meal into a gourmet experience. The intricate blend of spices, the luxurious texture from creamy cashew paste and fresh cream, and the subtle smokiness from roasting the chicken make every bite a celebration of flavor. It’s the perfect choice when you want to impress guests or treat yourself to a restaurant-style feast at home.

Ingredients You’ll Need

Four raw chicken thighs with light pink color and some white fat edges are placed close together on a piece of brown parchment paper. The chicken thighs have smooth, slightly shiny skin with soft curves and natural folds. The parchment paper lies on a flat white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting the flavors right in this Mughlai classic is all about using simple yet essential ingredients that bring out the richness, depth, and color of the dish. Each ingredient contributes thoughtfully to the final dish’s taste and texture.

Chicken (500 grams, bone-in, skinless): The ideal cut for juicy, flavorful pieces that absorb the spices perfectly.
Fresh yogurt (½ cup): Adds tenderness and a tangy base to marinate the chicken.
Ginger-garlic paste (2 tablespoons): The soul of Indian cooking, vital for that warm, aromatic foundation.
Garam masala (1½ teaspoons): A quintessential spice blend that brings warmth and complexity.
Turmeric powder (⅓ + ⅓ teaspoon): Adds earthiness and vibrant color.
Kashmiri red chili powder (1½ teaspoons): Provides a beautiful red hue with mild spice.
Salt: Essential for balancing all flavors.
Oil for roasting and frying (4 tablespoons total): Helps develop flavor through caramelization and sautéing.
Onions (2 medium, chopped): Adds sweetness and body when caramelized and pureed.
Cashews (7-8 nuts): Transforms into a creamy paste that thickens the gravy heavenly smooth.
Ghee or clarified butter (2 tablespoons): Adds richness and an authentic Mughlai aroma.
Grated tomatoes (2 medium): Provides a tangy base and freshness in the gravy.
Milk (½ cup) and fresh cream (2 tablespoons): Create that silky, luxurious sauce Mughlai dishes are loved for.
Cumin powder (1 teaspoon) and coriander powder (1 teaspoon): Essential earthy spices that enhance the overall depth.
Kasuri methi (½ teaspoon): Dried fenugreek leaves that infuse a subtle bitterness and aroma.
Chaat masala powder (½ teaspoon): Adds a lively tangy finish to the gravy.
Warm water (½ cup): Helps achieve the perfect gravy consistency.

How to Make Mughlai Chicken Changezi Recipe (Restaurant Style) Recipe

Step 1: Marinate the Chicken

Begin by whisking together fresh yogurt, ginger-garlic paste, garam masala, turmeric powder, Kashmiri red chili powder, and salt in a bowl until smooth and creamy. This marinade is key to infusing the chicken with flavors and tenderizing it beautifully. Coat the chicken pieces thoroughly and let them rest for 30 minutes. This simple step ensures that every bite is infused with the signature Mughlai warmth.

Step 2: Make the Onion Cashew Paste

While the chicken marinates, heat a tablespoon of oil in a pan. Add the chopped onions and cashews, sautéing gently until they turn a lovely golden brown. This mixture, when blended into a paste, becomes the luscious thickening agent in our gravy, bringing richness and a subtle sweetness. Allow it to cool before blending to a smooth consistency and set aside.

Step 3: Roast the Chicken

In the same pan, add a bit more oil and roast the marinated chicken pieces over medium heat for about 10 minutes. This roasting step helps lock in the juices and adds a slight smoky flavor that elevates the dish from everyday to restaurant quality. Once nicely browned, transfer the chicken to a bowl and set it aside.

Step 4: Prepare the Gravy

Now, the soul of the Mughlai Chicken Changezi Recipe (Restaurant Style) Recipe begins to take shape in the pan. Heat oil or ghee, then sauté ginger-garlic paste until fragrant. Stir in the grated tomatoes along with turmeric, chili powder, and salt. Cook until the oil clearly separates, revealing a deeply flavored base. Then add cumin powder, coriander powder, garam masala, kasuri methi, and chaat masala, bringing layers of aromatic complexity to this luscious gravy.

Step 5: Combine and Simmer

Once your spices are perfectly blended, stir in the freshly prepared onion-cashew paste, milk, and fresh cream, transforming the gravy into a luxurious velvety sauce. Return the roasted chicken to the pan, mix well, and add warm water to loosen the gravy just to the right consistency. Cover and simmer gently until the chicken is tender and has soaked up all the lovely flavors, stirring occasionally to prevent sticking.

Step 6: Final Touch

After simmering, remove the pan from heat and get ready to serve this royal Mughlai delicacy that tastes like it came straight from your favorite restaurant kitchen.

How to Serve Mughlai Chicken Changezi Recipe (Restaurant Style) Recipe

A black pan filled with seven pieces of chicken covered in a thick orange sauce. The sauce has a creamy texture with small bits of herbs and spices visible throughout. The chicken pieces are evenly spread, with the sauce pooling slightly around them, giving a rich and smooth appearance. The pan handles are black with some silver metal showing, and the surface below the pan is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To complement the richness of this dish, garnish with a sprinkle of freshly chopped coriander leaves or a few crushed kasuri methi. These not only add a pop of green color but also enhance the dish’s aroma and freshness right before serving.

Side Dishes

Serve your Mughlai Chicken Changezi alongside warm, fluffy naan bread or fragrant basmati rice to soak up the decadent gravy. A cooling cucumber raita or a simple salad of sliced onions and lemon wedges on the side will perfectly balance out the richness with refreshing crispness.

Creative Ways to Present

For an impressive presentation, serve the chicken in an elegant bowl with a drizzle of fresh cream swirled on top and a few toasted cashews scattered for a crunchy contrast. You can also place the dish on a banana leaf or inside a traditional copper serving bowl to evoke the royal Mughlai dining experience at home.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator. The flavors meld beautifully overnight, often tasting even better the next day. Consume within 2-3 days for the best experience.

Freezing

You can freeze the cooked Mughlai Chicken Changezi Recipe (Restaurant Style) Recipe in a freezer-safe container for up to 1 month. Just make sure to cool it completely before freezing to preserve texture and flavor. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. You may want to add a splash of water or milk to loosen the gravy as it tends to thicken when chilled. Avoid microwaving if possible, as slow reheating helps preserve that creamy consistency and tender chicken.

FAQs

What makes Mughlai Chicken Changezi Recipe (Restaurant Style) Recipe unique?

This recipe stands out for its rich cashew-onion paste and creamy gravy, paired with perfectly marinated and roasted chicken. The blend of subtle spices and fresh cream creates a luscious, restaurant-quality Mughlai dish that’s comforting and elegant.

Can I use boneless chicken for this recipe?

Yes, boneless chicken can work if you prefer. However, bone-in pieces add more depth of flavor and keep the chicken moist during cooking, giving the authentic taste you expect from this dish.

Is Kashmiri red chili powder very spicy?

Not at all. Kashmiri red chili powder is prized for its vibrant color and mild heat, making it perfect for this recipe to add warmth without overwhelming spiciness.

How can I make this recipe vegan or dairy-free?

For a vegan version, substitute yogurt and cream with coconut cream or cashew cream, and replace ghee with vegetable oil. Keep in mind that the flavor profile will shift slightly, but it will still be delicious.

What is the best way to serve leftover gravy?

Leftover gravy can be enjoyed with steamed rice or breads like chapati or paratha, or even used as a dip for snacks. Gently reheat and add a splash of milk or cream to refresh the sauce.

Final Thoughts

Trust me, once you try this Mughlai Chicken Changezi Recipe (Restaurant Style) Recipe, it will become one of your go-to dishes for special dinners or even a weekend treat. The blend of rich spices, creamy texture, and tender chicken is truly a match made in culinary heaven. So, roll up your sleeves, gather the ingredients, and bring a taste of Mughlai royalty to your dinner table—you won’t regret it!