Talk about mughlai food made easy, Chicken Changezi recipe does just that.
One of the gems of Mughlai Cuisine, this recipe is a keeper. This recipe of chicken is believed to be originated during the rule of 13th century warrior Genghis Khan. Apparently he was very particular about his food and didn’t like it too spicy. So the khansamas(chefs) as they were called presented him with a dish specially made according to his liking. And hence named after him.
The procedure involves lot of ghee, frying, cream and milk. However this recipe changes a few things, keeping the essence of the original recipe.
Luscious reddish/ orangish gravy, succulent chicken and creamy-ness all are so inviting.
Another thing to note is that I have used whole chicken as that will give my recipe more depth. I don’t have access to a tandoor so I simply baked it and then smoked it. Try it you will be addicted.
Directions to make chicken changezi-
For chicken marination-
2 tbsp thick yogurt/curd/dahi
1 tsp ginger garlic paste
1 tbsp coriander powder
3/4 tsp cumin powder
Salt to taste
1/2 tsp turmeric powder
1/2 tsp dry fenugreek leaves/ kasturi methi
1&1/2 tsp Kashmiri red chili powder(which give more color that heat)
2 tbsp oil
750 gm cleaned chicken
For the gravy-
4-5 tbsp oil
2 tbsp Finely chopped ginger garlic
1 cup tomato puree
1 cup brown onion gravy masala
Bhuna onion masala recipe I have this Masala made so used this ⬇
Salt to taste
Red chili powder to taste
2-3 tbsp fresh cream(add more if you like)
Pat dry the chicken well after cleaning and prick it with a fork. This helps in getting the marinade deep inside chicken.
In a vessel add all the ingredients under marination. Add chicken and marinade for 3-4 hours.
Now bake chicken at 180°C for 30-40 mins according to the size of the prices.
** Optional- burn a small piece of charcoal. Place your chicken in a dish. In the middle place a katori. Put charcoal on katori and pour ghee. Cover and let it rest till all the smoke is gone. This will give smoky flavor to chicken.
Now for the gravy take oil in a deep vessel.
Cook the ginger garlic.
Add tomato puree and bhuna masala gravy. Cook until all comes together(about 2-3 mins).
Add salt, red chili powder and baked chicken.
Now cook for 5-7 mins so that gravy is well absorbed by chicken.
In the end simply add the cream, mix and serve.
Garnish with coriander leaves.
Serve with laccha paratha, salad on side.
Enjoy your meal.
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