Chicken Changezi Recipe

This is a scrumptious chicken formula and is a rich formula made utilizing rich fixings. It has a sauce consistency which is reasonable to have it with rotis or parathas.

Chicken Changezi is a rich smooth and delectable finished fundamental course presented with level breads like Naans or Tandoori Roti. It is said that the name ” changezi ” in this dish is because of the way that it began at the hour of some warrior or vanquisher named Changez ( khan ). However, there are no demonstrated actualities and consequently it is all not clear.

Indeed, however the name expresses, that this formula is exceptionally old but then its velvety and tart bit is still in respect. In spite of the fact that Chicken Changezi is one of the most well known dish in Delhi. Delhi ideally old Delhi have seen such epic and mainstream dishes, which are popular in India as well as are very prosperity valued everywhere throughout the World.

Chicken Changezi formula is one of those, which you will surly continue making for deep rooted. Here is my adaptation of this tart velvety and enticing formula of Chicken Changezi.

It has extraordinary flavors, flavors, extravagance to the entire sauce. I have included cream, yogurt, tomato puree, singed onion glue alongside dry natural products glue into the formula and over this has made the entire formula very rich.

While making chicken changezi, by and large chicken is simmered independently yet here, I have made it into a one pot dish and it has turned out as like the ordinary technique for making chicken changezi.

I for the most part make a portion of the chicken plans as one pot plans and not independently which end up well and furthermore helps in cooking the chicken and the masala sauce splendidly.

The primary masala of changezi formula is of onion and kaju glue sauteed in oil or ghee.

To this sauce fixings like milk, cream, yogurt, tomato puree are added to give a sauce like consistency.

The chicken is broiled well and all these masala glue are added and cooked well to frame a thick sauce reasonable to make during a few events.

Fixings :

  • 1 kg chicken ( 10 – 12 pieces )
  • 2 medium estimated onions
  • 3 tomatoes
  • 1 tbsp ginger garlic
  • 2 tsp red nippy powder
  • 1 tbsp coriander powder
  • 1/4 cup curd
  • 1/4 cup new cream
  • 1/2 tsp garam masala powder
  • 1/4 tsp talk masala powder
  • 50 gms cashews
  • 3-4 almonds
  • 1/2 cup ghee
  • 4-5 tbsp kasuri methi
  • 1/4 tsp cumin powder
  • 6-7 tbsp milk
  • 4-5 tbsp coriander leaves for embellishing
  • 2 green chillies
  • oil


  • 1 tbsp red nippy powder
  • 2 tsp ginger garlic glue
  • 2 tbsp lime juice
  • salt to taste


  • Clean, wash and marinate the chicken pieces with fixings referenced under “MARINATION INGREDIENTS” segment for about 60 minutes.
  • In non stick skillet, shower some oil and include meagerly cut onions. Fry till brilliant in shading and in the middle of include cashews and almonds.
  • When the onions turn brilliant in shading, include stripped and slashed ready tomatoes. ( If you would prefer not to include tomatoes here at this stage, check NOTES for changed formula )
  • Fry until the tomatoes turn delicate.
  • Presently channel the onion, cashews, almonds and tomatoes in a bowl and let it cool.
  • When they come to room temperature, mix them together with milk in a nourishment processor till smooth.
  • In marinated chicken, include curd and blend well.
  • In a similar skillet, shower some oil if necessary and include the chicken alongside the marinade, fry till the chicken evaporates.
  • Move to a dish or bowl and in a similar skillet heat ghee, include hacked green chilies. Fry for a moment and channel hardly any green chilies, keep aside for embellishing. ( don’t deplete every single green cold, simply keep aside not many for embellishing )
  • Include ginger garlic glue. Fry till crude smell vanishes.
  • Presently include the onion, tomato, cashew, almond glue with salt, coriander powder, red nippy powder. Blend well and cook on low fire till oil isolates.
  • Include halfway cooked chicken, squashed kasuri methi and blend well.
  • Include 1/2 – 3/4 cup of water in the bowl in which chicken was kept, blend well and pour over the sauce. ( this progression is to ensure that all the masala which is stuck along the edges or left over is used )
  • Include crisp cream and blend well.
  • Sprinkle some garam masala powder, cumin powder and visit masala powder. Cook till the chicken is totally done and the sauce is thick.
  • Enhancement with new cleaved coriander leaves and top some green chillies which were kept aside.
  • Serve hot Chicken Changezi with zeera rice or lachedar parantha or baked roti or Naans.


  • You can either add tomatoes to the onions and them mix them to glue after they come to room temperature or you can simply broil the onions and cashews and almonds, channel and heartbeat to smooth glue. Include tomatoes after you include ginger garlic glue and let it structure to mash and afterward proceed with the system. Both are fine.
  • Increment or abatement the no of green chilies according to your inclinations.
  • Increment or diminishing the no of tbsp of red cold powder according to your inclinations.
  • You can make Chicken Changezi of chicken boneless as well, only that don’t keep for long after you add the chicken pieces to the sauce.
  • You can even include Chicken tikka ‘s for this formula, rather than chicken boneless. The formula is of chicken tikka masala yet you can set up the tikkas from it and add to chicken changezi.

Sara Ali

Sara Ali is professional Blogger and a content writer. She loves to read write about food and cooking recipes. She is currently working in Food Mania Ltd as Head Cook since 2014.

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