Mughlai Chicken Changezi Recipe (Restaurant Style)

Why You’ll Love This Recipe

I enjoy this recipe because it delivers the bold flavors and creamy texture often found in restaurant curries. The combination of roasted chicken, aromatic spices, and a silky onion-cashew gravy creates incredible depth and richness in every bite.

I also appreciate how the marination helps the chicken stay tender and flavorful. The addition of milk and cream balances the spices beautifully, while kasuri methi and chaat masala provide the distinctive Mughlai taste that makes this dish so memorable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade:

• 500 grams (1.1 lb) chicken, bone-in and skinless
• ½ cup yogurt (fresh)
• 1 teaspoon ginger-garlic paste
• ½ teaspoon garam masala
• ⅓ teaspoon turmeric powder
• ½ teaspoon Kashmiri red chili powder (or regular chili powder)
• Salt as needed
• 2 tablespoons oil for roasting the chicken

For the Onion-Cashew Paste:

• 2 medium onions, chopped
• 7–8 cashews
• 1 tablespoon oil for frying

For the Gravy:

• 2 tablespoons oil or ghee
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, grated
• ⅓ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• ½ cup milk
• 2 tablespoons fresh cream
• ½ teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon kasuri methi
• ½ teaspoon chaat masala powder
• Salt as required
• ½ cup warm water

Directions

1. I begin by preparing the marinade. In a bowl, I combine the yogurt, ginger-garlic paste, garam masala, turmeric powder, Kashmiri red chili powder, and salt. I whisk everything until smooth.
2. I add the chicken pieces to the marinade and coat them thoroughly. Then I let the chicken rest for 30 minutes.
3. To make the onion-cashew paste, I heat 1 tablespoon of oil in a pan and sauté the chopped onions and cashews until they turn light brown.
4. I transfer the mixture to a blender, allow it to cool, and blend it into a smooth paste. I set it aside for later use.
5. In the same pan, I heat 2 tablespoons of oil and add the marinated chicken. I roast the chicken over medium heat for about 10 minutes.
6. Once lightly roasted, I transfer the chicken to a bowl and set it aside.
7. To prepare the gravy, I heat oil or ghee in a pan and sauté the ginger-garlic paste for about a minute until fragrant.
8. I add the grated tomatoes, turmeric powder, Kashmiri red chili powder, and salt. I stir well, cover the pan, and cook for 7 to 8 minutes until the oil begins to separate from the masala.
9. Next, I add cumin powder, coriander powder, garam masala, kasuri methi, and chaat masala. I mix everything thoroughly.
10. I stir in the prepared onion-cashew paste, milk, and fresh cream until the gravy becomes smooth and creamy.
11. I add the roasted chicken to the gravy and mix well so the pieces are fully coated.
12. I pour in the warm water, stir, cover the pan, and cook until the chicken becomes tender and fully cooked. I stir occasionally during cooking.
13. Once the chicken is cooked and the gravy reaches the desired consistency, I remove the pan from the heat.
14. I serve the Chicken Changezi hot with naan, roti, paratha, or steamed rice.

Servings and Timing

• Servings: 3
• Preparation Time: 15 minutes
• Marinating Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Variations

• I sometimes use boneless chicken for a quicker cooking version.
• For extra richness, I add a tablespoon of butter along with the cream.
• I like increasing the amount of Kashmiri chili powder for a deeper red color without making the curry overly spicy.
• I occasionally add a few almonds along with the cashews for a nuttier flavor.
• For a smokier restaurant-style finish, I infuse the curry with charcoal smoke before serving.

storage/reheating

I store leftover Chicken Changezi in an airtight container in the refrigerator for up to 3 days. The flavors often become even better the next day as the spices continue to develop.

For longer storage, I freeze the curry for up to 2 months in a freezer-safe container.

When reheating, I warm the curry gently on the stovetop over low heat, adding a splash of water or milk if the gravy has thickened too much. I can also reheat individual portions in the microwave until heated through.

FAQs

What is Chicken Changezi?

Chicken Changezi is a rich Mughlai-style chicken curry known for its creamy tomato-based gravy, aromatic spices, and luxurious texture often found in North Indian restaurants.

Can I use boneless chicken in this recipe?

Yes, I can substitute boneless chicken for bone-in pieces. The cooking time may be slightly shorter depending on the size of the pieces.

Why is Kashmiri red chili powder used?

I use Kashmiri red chili powder because it provides a vibrant red color and mild heat, making the curry visually appealing without being overly spicy.

What can I serve with Chicken Changezi?

I enjoy serving it with butter naan, tandoori roti, paratha, jeera rice, or plain basmati rice.

Can I make Chicken Changezi ahead of time?

Yes, I often prepare it a day in advance because the flavors deepen and become even more delicious after resting overnight.

Conclusion

I find this Mughlai Chicken Changezi recipe to be a wonderful way to recreate authentic restaurant-style flavors at home. The tender chicken, creamy onion-cashew gravy, and carefully balanced spices come together to create a rich and comforting dish that feels truly special. Whether I serve it for a family dinner or a festive gathering, it never fails to impress with its flavor, aroma, and luxurious texture.

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