Description
Mughlai Chicken Changezi is a rich and flavorful North Indian dish featuring tender marinated chicken cooked in a creamy tomato-onion gravy infused with aromatic spices and cashew paste. This restaurant-style recipe uses a blend of traditional Mughlai spices and dairy ingredients like yogurt, milk, and fresh cream to create a luscious sauce that perfectly complements the mildly spiced chicken. Ideal for special occasions or a comforting meal, the dish is best served hot with naan or rice.
Ingredients
Chicken Marinade
- 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
Onion Cashew Paste
- 2 medium-sized onions (chopped)
- 7-8 cashews
- 1 tablespoon oil for frying
Gravy
- 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
Instructions
- Marinate the chicken: In a bowl, combine yogurt, ginger-garlic paste, garam masala, turmeric powder, and Kashmiri red chili powder. Whisk well until smooth. Add the chicken pieces and mix thoroughly to coat. Let it rest for 30 minutes to absorb the flavors.
- Make the onion cashew paste: Heat 1 tablespoon oil in a pan over medium heat. Add chopped onions and cashew nuts and sauté until they turn light brown. Turn off the heat, transfer the mixture to a blender jar, allow it to cool, then blend until smooth. Set aside.
- Roast the chicken: In the same pan, heat 2 tablespoons of oil over medium flame. Add the marinated chicken pieces and roast for 10 minutes, turning occasionally to sear all sides. Remove from heat and transfer chicken to a bowl.
- Prepare the gravy base: Heat 2 tablespoons oil or ghee in a pan. Add 1 tablespoon ginger-garlic paste and sauté for about a minute until fragrant. Add grated tomatoes, turmeric powder, chili powder, and salt as needed. Stir well, then cover and cook for 7-8 minutes until oil separates from the masala, stirring occasionally.
- Add spices: Incorporate cumin powder, coriander powder, garam masala, kasuri methi, and chaat masala powder into the gravy. Mix thoroughly to combine all flavors.
- Add onion cashew paste and dairy: Stir the prepared onion-cashew paste into the gravy, followed by milk and fresh cream. Mix well to create a creamy sauce.
- Simmer the chicken: Add the roasted chicken pieces to the gravy and mix to coat them with the sauce. Pour in ½ cup warm water, stir, and cover the pan. Cook on low heat until the chicken is tender, stirring occasionally to prevent sticking.
- Finishing up: Once the chicken is cooked through and the gravy has thickened to your liking, remove from heat.
- Serve hot: Transfer the Mughlai Chicken Changezi to a serving dish and enjoy it hot with naan, roti, or steamed basmati rice.
Notes
- For a richer taste, you can substitute fresh cream with malai or add a dollop of butter before serving.
- Kashmiri red chili powder provides color without too much heat; adjust chili quantity as per spice preference.
- Using bone-in chicken enhances the flavor and tenderness of the dish.
- Kasuri methi (dried fenugreek leaves) adds a distinctive aroma—crush between hands before adding to release flavor.
- To make the dish gluten-free and diabetic-friendly, ensure all spice powders and ingredients are pure without additives.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: North Indian Mughlai
