Description
Chicken Changezi is a rich and flavorful chicken curry originating from the Mughlai cuisine, featuring marinated bone-in chicken cooked in a creamy, spiced onion-cashew gravy. This dish boasts a blend of whole and powdered spices, tomato puree, and yogurt, creating a luxurious and aromatic curry perfect for special occasions or a hearty meal.
Ingredients
Marinade and Chicken
- 2.4 lbs. chicken (bone-in)
- 1/4 cup cooking oil (neutral)
- 3 tbsp ginger-garlic paste
- 1 tsp red chilli powder (Kashmiri chilli)
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp sea salt
- 1 tbsp lemon juice
- 2 tbsp yogurt
Onion-Cashew Paste
- 1/2 cup cooking oil (neutral)
- 14 oz red onions (3 medium-sized, sliced)
- 12 cashews
Whole Spices
- 1/2 tsp peppercorns
- 5 cloves
- 2 black cardamom pods
Curry Masala
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder (Kashmiri red chilli)
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tsp sea salt
- 1 cup tomato puree
- 2 tsp yogurt (whisked)
Instructions
- Marinate the chicken: Combine all the marinade ingredients—1/4 cup cooking oil, 3 tbsp ginger-garlic paste, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp turmeric powder, 1 tsp sea salt, 1 tbsp lemon juice, and 2 tbsp yogurt—in a large bowl. Mix well and add the chicken pieces, ensuring they are thoroughly coated. Set aside for 30 minutes to allow the flavors to penetrate.
- Cooking the marinated chicken: Place the marinated chicken in a cooking pot over medium heat. Cook until the chicken is approximately 80% done, then remove from heat and set aside.
- Prepare the onion-cashew paste: Heat 1/2 cup neutral cooking oil in a pan on medium heat. Add the sliced red onions and fry for about 5 minutes. Add cashews and continue stirring until the onions soften and wilt at the edges and the cashews turn slightly browned, being careful not to caramelize the onions too deeply. Remove the onions and cashews from the oil and allow to cool slightly.
- Grind the paste: Transfer the cooled onions and cashews to a blender, add a little water, and grind into a coarse paste. Do not over-blend. Set the paste aside, keeping the oil in the pan for the curry.
- Sizzle the whole spices: Return the pan with the reserved oil to medium heat. Add the whole spices—peppercorns, cloves, and black cardamom pods—and allow them to sizzle for a few seconds to release their aroma.
- Add ginger-garlic paste and powdered spices: Mix in 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, and 1 tsp salt. Fry this mixture for 5 minutes over medium heat, adding small splashes of water as needed to prevent sticking and ensure the spices cook evenly.
- Cook the onion-cashew masala: Add the prepared onion-cashew paste to the pan. Stir continuously over medium heat for about 12-15 minutes until the masala becomes glossy and you notice oil separating and floating on top.
- Add tomato puree and yogurt: Pour in 1 cup tomato puree and 2 tsp whisked yogurt. Stir well and cook for another 10 minutes until the masala once again becomes glossy and the oil separates, signifying a rich and thick gravy.
- Combine cooked chicken and simmer: Add the partially cooked chicken pieces to the curry. Pour in 1 cup water, stir gently, and cover the pan. Cook on medium heat until the chicken is fully tender and infused with the flavorful gravy.
Notes
- Using Kashmiri red chili powder adds a vibrant red color with moderate heat; adjust to taste.
- The onion-cashew paste gives the curry its creamy texture without cream, making it richer and nutty.
- Do not overcook the onions initially to avoid a bitter or overly caramelized taste.
- Cook the chicken until just 80% done before adding to the curry to prevent overcooking during final simmering.
- Serve Chicken Changezi with basmati rice or Indian flatbreads like naan or roti for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mughlai
