Restaurant-Style Mughlai Chicken Changezi Recipe

Chicken Changezi (also spelled Changezi or Changizi and commonly called Mughlai Chicken Changezi or Murgh Changezi) is a rich, creamy Mughlai-style chicken curry with a distinctive, indulgent flavor. This classic dish traces its name back to the era of the Mongol leader Genghis (Chengiz) Khan and remains a beloved specialty in Northern India, particularly in the eateries of Old Delhi. It’s a great choice for both weeknight dinners and special occasions.

This Mughlai delicacy is especially popular in Northern India and is commonly found on menus in Old Delhi’s restaurants and street-side eateries. Its creamy, subtly spiced gravy and tender roasted chicken make it ideal for colder months or when you want a comfort-food meal that still feels special.

What is Chicken Changezi

Chicken Changezi is a mild, creamy curry made with a base of milk, ground cashews, fresh cream, tomatoes and aromatic spices such as garam masala. The result is a luxuriously textured gravy that coats the chicken pieces and delivers a balanced blend of richness and warmth.

Although associated with Mughlai cuisine, the recipe’s name and history reach further back, linked by tradition to the 13th-century Mongol leader Genghis Khan (Chengiz Khan). Its exact origins are mixed with culinary lore, but the finished dish is unmistakably Mughlai in character.

How is Chicken Changezi made

The method begins with marinating the chicken in yogurt and spices, then roasting the pieces briefly to develop color and flavor. A smooth onion-and-cashew paste forms the creamy base, and grated fresh tomatoes are cooked with spices to make the gravy. Finally, milk and fresh cream are added and the roasted chicken is simmered in the gravy until tender and infused with flavor.

Traditionally ghee (clarified butter) is used for roasting and cooking, but a neutral oil or a mixture of oil and ghee works well too. Whole spices are not essential for this recipe; a good quality garam masala and the basic powdered spices deliver the signature taste.

What is special about Chicken Changezi

• One-pot or one-pan friendly—easy to prepare and clean up.
• Ready in about 45 minutes, making it practical for weeknights and guests alike.
• The combination of cashew-onion paste, milk and fresh cream creates an exceptionally smooth and indulgent gravy.
• Comforting and warming—excellent with rice or flatbreads on chilly days.
• Customizable spice level: keep it mild or add more chili for heat.
• Leftovers improve with time; flavors deepen after a day in the fridge, making it suitable for make-ahead meals and reheating.

Chicken Changezi Ingredients

Below are the core ingredients typically used to make Chicken Changezi. Quantities and proportions may be adjusted to taste.

Chicken: Bone-in, skinless pieces such as thighs or drumsticks are preferred for the best flavor. Breast pieces can be used but may be less flavorful.

Yogurt (curd/dahi): Plain fresh yogurt for the marinade helps tenderize the chicken.

Oil or ghee: Ghee imparts a richer taste, but a neutral oil or a mix of oil and ghee works fine.

Onion: Used to make the masala paste that gives body to the sauce.

Cashew nuts: Ground cashews (or almonds) add creaminess and richness to the gravy.

Ginger-garlic paste: Freshly ground ginger and garlic paste is best for bright flavor.

Tomatoes: Fresh, ripe tomatoes grated or pureed provide freshness and acidity.

Salt: To taste.

Cumin powder and coriander powder: Form part of the spice base and add warm, earthy notes.

Turmeric powder: Adds color and a subtle earthy flavor.

Kashmiri red chili powder or paprika: For color and gentle heat; swap regular chili powder or cayenne if you prefer more spiciness.

Garam masala: A finishing spice blend that enhances the curry’s aroma.

Chaat masala or lemon juice: Provides a tangy finish; lemon juice is a simple alternative if chaat masala is unavailable.

Kasuri methi (dried fenugreek leaves): Adds a distinctive, savory aroma that elevates the curry.

Milk and fresh cream: Used to achieve the silky, luxurious consistency typical of Changezi.

Recipe Notes

• Marinating the chicken in yogurt for at least 30 minutes tenderizes and flavors the meat; you can marinate up to a day or two ahead for deeper flavor.
• Adjust the amount of water used to simmer the chicken depending on the size and age of the pieces; add only enough to achieve the desired gravy consistency.
• The spice list is flexible—feel free to experiment with proportions while keeping the creamy, nut-based base intact.

What to Serve Chicken Changezi With

Serve Chicken Changezi hot with steamed basmati rice, jeera rice or any flavored rice. It also pairs beautifully with naan, rumali roti, paratha or other Indian flatbreads. The creamy sauce soaks into bread and rice, making every bite satisfying.

To Store Leftovers

Allow the curry to cool completely, then transfer to an airtight container. Refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat so the sauce does not separate; a brief microwave reheat is also possible but stir occasionally to maintain texture.

Frequently Asked Questions

Can I make Chicken Changezi without cashews or nuts?

Yes. Cashews add richness and body to the sauce, but if you have a nut allergy you can increase the cream or use a small amount of full-fat coconut milk (if suitable) to maintain creaminess.

Can this recipe be made with boneless chicken?

Absolutely. Boneless chicken cooks faster, so reduce simmering time to avoid drying the meat. Bone-in pieces generally deliver more depth of flavor.

Can I use store-bought ginger-garlic paste?

Yes—store-bought paste is convenient and acceptable. Freshly made ginger-garlic paste will give a brighter, more vibrant flavor when possible.

What if I can’t find chaat masala?

A squeeze of lemon juice at the end will provide the tangy contrast that chaat masala offers. Alternatively, a light sprinkle of black salt or ground roasted cumin can help mimic the finishing notes.

Other Popular Indian Recipes

• Chicken Jalfrezi
• Chicken Korma
• Andhra Chicken Curry
• Aloo Gobi Masala

If you try this recipe, please share your feedback or rating—comments from readers help others decide to try it and suggest useful variations.

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