Chicken changezi is a dish of Old Delhi's Mughlai eateries around Jama Masjid and Matia Mahal. The name nods to Changez Khan, but the dish is a modern restaurant creation, a cousin of butter chicken with a heavier hand of browned onions, cashews and cream. Places like Karim's and the smaller dhabas of the area made it a late-night favourite.
The chicken is marinated and grilled or fried until charred, then finished in a thick, buttery gravy that is richer and spicier than makhani. Fried onions and cashews give body and sweetness, tomatoes add tang, and green chillies, garam masala and a whisper of kewra provide the Old Delhi character.
It is eaten with rumali roti, khamiri roti or naan, usually as part of a meat-heavy feast. A small portion is plenty; this is not an everyday curry. It reheats well, and the flavours deepen overnight, so it can be made a day ahead for a party. The charred chicken is the key, so do not skip the searing step. A squeeze of lemon and a few rings of raw onion on the side cut through the richness.
At a glance
| Region | Delhi |
|---|---|
| Cuisine | Mughlai |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 30 minutes |
| Cook time | 50 minutes |
| Total time | 80 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | chicken / cashew / cream / onion / tomato |
Ingredients
For the chicken
- 800 g bone-in chicken, curry cut
- 1/2 cup hung curd
- 1 tbsp ginger-garlic paste
- 1 1/2 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- 1 tsp salt
- 2 tbsp oil
For the gravy
- 3 tbsp oil
- 2 tbsp butter
- 2 large onions, sliced
- 20 cashews
- 1 tbsp ginger-garlic paste
- 3 tomatoes, pureed
- 1 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 3 green chillies, slit
- 1/3 cup cream
- 1/2 tsp kewra water
- Salt to taste
- Chopped coriander
Method
- Marinate the chicken with curd, ginger-garlic paste, chilli powder, garam masala, lemon and salt for at least 2 hours.
- Heat 2 tbsp oil in a heavy pan or tawa on high. Sear the chicken in batches, 4 to 5 minutes per side, until charred in places. Set aside. (Or grill at 230 C for 20 minutes.)
- In a pan, heat 3 tbsp oil and fry the onions on medium for 12 minutes until golden. Add cashews for the last 2 minutes. Cool and grind to a smooth paste with a little water.
- Heat butter in a heavy pot on medium. Add ginger-garlic paste and cook 1 minute, then the tomato puree with chilli powder, coriander, turmeric and salt. Cook 8 minutes until thick.
- Add the onion-cashew paste and cook on low, stirring, for 6 to 8 minutes until the gravy turns glossy and fat separates.
- Add 1 cup hot water and the seared chicken. Cover and simmer on low for 15 to 20 minutes until the chicken is cooked through.
- Add green chillies, garam masala and cream, simmer 3 minutes, then sprinkle kewra and coriander.
Tips
- Charring the chicken first gives the dish its smoky Old Delhi flavour.
- Stir the onion-cashew paste constantly; it catches easily.
- For extra richness, finish with a tablespoon of butter just before serving.
Serve with
Rumali roti, khamiri roti or butter naan.