Chicken Changezi Recipe with Creamy Gravy and Smoky Finish

Chicken Changezi is a rich, creamy and flavorful chicken curry with a mildly tangy, nutty gravy, juicy fried chicken and a delicious smoky finish. Serve it hot with naan, tandoori roti or zeera rice.

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Ingredients

For the Onion-Tomato-Cashew Paste

• 2 medium onions, roughly chopped
• 2–3 green chillies, chopped
• 2 medium tomatoes, chopped
• 10–15 cashews
• 2–4 tbsp oil
• 2 green cardamoms (elaichi)
• 2–3 cloves (laung)

For the Chicken Marinade

• 1–1.5 kg chicken, washed and thoroughly drained
• Juice of 2 lemons
• 1½ tbsp ginger-garlic paste
• Salt, to taste
• Red chilli powder, to taste

For the Chicken and Gravy

• 4–8 tbsp oil
• 2 green cardamoms
• 2 cloves
• 1½ tbsp ginger-garlic paste
• A pinch of red food colour
• Red chilli powder, to taste
• 3–4 tbsp curd/yogurt
• Prepared onion-tomato-cashew paste
• 1 tsp garam masala powder
• ½ tsp chaat masala powder
• ½ cup milk
• Kasuri methi, crushed, to taste

For the Smoky Finish

• 1 small piece of charcoal
• A few drops of oil or ghee

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Method

1. Marinate the Chicken

Place the washed and drained chicken in a large bowl.

Add lemon juice, ginger-garlic paste, salt and red chilli powder. Mix well, ensuring the chicken is evenly coated.

Cover and marinate for 1–2 hours. For the best flavour, you can also marinate it overnight in the refrigerator.

2. Prepare the Onion-Tomato-Cashew Paste

Heat 2–4 tablespoons of oil in a pan.

Add the onions, green chillies, cashews, tomatoes, cardamoms and cloves.

Fry until the onions turn light pink and the tomatoes soften.

Do not over-fry or brown the onions.

Allow the mixture to cool slightly, then blend into a smooth paste. Set aside.

3. Fry the Chicken

Heat 4–8 tablespoons of oil in a wide pan.

Add 2 cardamoms and 2 cloves.

Add the marinated chicken and cook over medium heat.

Do not stir or keep moving the chicken with a spoon. Allow it to fry undisturbed until you see dark golden fried spots developing on the chicken.

Gently flip the pieces and fry the other side in the same way.

This helps the chicken retain its juices and remain soft and juicy.

Once both sides are nicely fried, remove the chicken from the pan and set aside.

4. Prepare the Changezi Gravy

Use the same pan and the remaining oil.

Add the ginger-garlic paste and sauté briefly.

Then add:

• A pinch of red food colour
• Red chilli powder
• 3–4 tablespoons curd
• Prepared onion-tomato-cashew paste
• 1 teaspoon garam masala
• ½ teaspoon chaat masala

Mix well and cook until the oil begins to separate from the gravy.

5. Add Milk and Chicken

Add ½ cup milk and mix well.

Gently add the fried chicken and coat the pieces with the gravy.

Cover and cook until the chicken is completely cooked and has absorbed all the delicious flavours.

6. Finish with Kasuri Methi

Crush kasuri methi between your palms and sprinkle it over the chicken.

Give it a gentle mix, then switch off the flame.

7. Give It a Smoky Finish

For an irresistible smoky aroma:

1. Heat a small piece of charcoal directly over a flame until it is hot and glowing.
2. Place the hot charcoal in a small heatproof bowl.
3. Carefully place the bowl inside the chicken pot.
4. Add a few drops of oil or ghee over the charcoal.
5. Cover the pot immediately and allow the smoke to infuse the chicken for a few minutes.
6. Remove the charcoal before serving.

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Serving Suggestions

Serve Chicken Changezi hot with:

• Naan
• Tandoori roti
• Zeera rice

The creamy, spicy gravy and smoky chicken make this a perfect dish for a special family meal.