Chicken Changezi is a rich, creamy, and flavorsome dish hailing from the Mughlai cuisine. It consists of grilled chicken pieces simmered in a spicy tomato-based gravy, enhanced with aromatic spices and cream
Chicken Changezi Recipe
Chicken Changezi is a delectable North Indian dish known for its rich and aromatic gravy, tender pieces of chicken, and a blend of flavorful spices. This dish has its origins in Delhi, India, and is celebrated for its bold and robust flavors. It is a perfect representation of Mughlai cuisine, characterized by its luxurious and creamy gravies.
Ingredients
For the Chicken Marinade:
- 1 kg Chicken pieces (bone-in)
- 2 tablespoons Ginger-garlic paste
- 1 tablespoon Lemon juice
- 1 teaspoon Red chili powder
- 1/2 teaspoon Turmeric powder
- to taste Salt
For the Gravy:
- 4 medium Tomatoes pureed
- 2 large Onions finely sliced
- 1 tablespoon Ginger-garlic paste
- 2 Green chilies slit
- 1/2 Fresh cream cup
- 1/2 cup Yogurt beaten
- 1/4 up Cashew nuts soaked and ground to a paste
- 1 tablespoon Dried fenugreek leaves (Kasuri Methi)
- 1 teaspoon Garam masala
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- to taste Salt
- 2 tablespoons Oil
- 2 tablespoons Butter
- Fresh cilantro (coriander leaves) for garnish
Instructions
Marinate the Chicken:
- Clean the chicken and pat dry. Mix with ginger-garlic paste, lemon juice, red chili powder, turmeric powder, and salt.
- Cover and marinate for at least 2 hours, preferably overnight in the refrigerator.
Grill the Chicken:
- Grill the marinated chicken pieces in a preheated oven at 200°C (392°F) for about 20-25 minutes or until fully cooked. Alternatively, you can pan-fry the chicken until browned and cooked through.
Prepare the Gravy:
- Heat oil and butter in a large pan. Add the sliced onions and sauté until they turn golden brown.
- Stir in the ginger-garlic paste and green chilies, and fry for a few minutes until the raw smell disappears.
- Add the tomato puree and cook until the oil starts to separate from the gravy.
Add the Spices:
- Mix in coriander powder, cumin powder, red chili powder, and salt. Cook for about 5 minutes on medium heat.
Incorporate Cream and Yogurt:
- Lower the heat and add the beaten yogurt, stirring continuously to prevent curdling.
- Add the cashew paste and fresh cream, stirring well. Cook for another 5-7 minutes until the gravy thickens.
Combine Chicken and Gravy:
- Add the grilled chicken pieces to the gravy and mix gently to coat the chicken with the gravy.
- Sprinkle garam masala and dried fenugreek leaves over the chicken. Cover and simmer for about 10 minutes, allowing the chicken to absorb the flavors.
Garnish and Serve:
- Garnish with fresh cilantro and serve hot with naan, roti, or steamed rice.
Tips and Information
Conclusion:
Chicken Changezi is a culinary masterpiece that showcases the rich and regal flavors of Mughlai cuisine. Its tender chicken pieces, marinated in a creamy yogurt-based gravy, evoke a sense of indulgence and luxury. Whether enjoyed at a special occasion or in the heart of Delhi’s culinary landscape, Chicken Changezi continues to be a cherished dish that delights the palate and exemplifies the opulence of Indian cuisine.Tips and Overview
- Marination: For best results, marinate the chicken overnight to enhance its flavor and tenderness.
- Gravy Base: Use ripe, red tomatoes for a sweet and tangy gravy base.
- Creaminess: Adjust the amount of cream to control the richness of the gravy to your preference.
- Smokiness: For a smoky flavor, you can char the chicken over open flame for a few minutes after oven grilling.
- Serving Temperature: Chicken Changezi is best served hot to enjoy the full spectrum of its flavors.