Chicken Changezi is a luxurious North Indian curry inspired by Mughlai cuisine, featuring tender chicken simmered in a rich, creamy tomato-based sauce infused with aromatic spices. Known for its velvety texture and bold flavors, this restaurant-style dish is perfect for special occasions or whenever you’re craving a comforting and indulgent meal. Served with naan, roti, or fragrant rice, Chicken Changezi transforms simple ingredients into something truly extraordinary.
Whenever we want to make dinner feel a little more special, Chicken Changezi is always at the top of our list. My husband fell in love with this dish after trying it at a local Indian restaurant, and ever since, we’ve recreated it at home for cozy weekend dinners. The rich aroma of butter, spices, and cream slowly filling the kitchen never fails to bring everyone together. Even the little ones enjoy dipping warm naan into the silky sauce, and it’s become one of those meals that turns an ordinary evening into a memorable family gathering.
Why This Chicken Changezi
- Rich and creamy with authentic Mughlai-inspired flavors.
- Tender chicken cooked in a flavorful tomato and cream sauce.
- Packed with warming spices that create incredible depth.
- Perfect for serving with naan, paratha, or basmati rice.
- Restaurant-quality results made easily at home.
- Great for entertaining guests or enjoying a comforting family dinner.
- The buttery, mildly spicy sauce is both satisfying and irresistible.
Ingredients
For the Chicken
- 2 pounds (900 g) bone-in or boneless chicken pieces
- 0.04 pound (20 g) ginger-garlic paste
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 2 tablespoons vegetable oil
For the Sauce
- 0.88 pound (400 g) tomatoes, pureed
- 0.44 pound (200 g) onions, finely chopped
- 0.07 pound (30 g) butter
- 0.04 pound (20 g) cashews, soaked and blended into a paste
- 0.11 pound (50 g) plain yogurt
- 0.11 pound (50 ml) heavy cream
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt, to taste
For Garnish
- Fresh cilantro, chopped
- A drizzle of cream
- Thin slices of ginger
Directions
- Season the chicken with ginger-garlic paste, turmeric, and salt. Allow it to rest for about 20 minutes while preparing the remaining ingredients.
- Heat the oil in a large skillet or heavy-bottomed pan over medium heat. Add the chicken pieces and cook until lightly browned. Remove and set aside.
- In the same pan, melt the butter and sauté the chopped onions until soft and golden.
- Stir in the tomato puree and cook until the mixture thickens and the oil begins to separate from the sauce.
- Add the chili powder, cumin, coriander, and turmeric. Cook for another minute to allow the spices to release their aroma.
- Mix in the cashew paste and yogurt, stirring continuously to create a smooth and creamy sauce.
- Return the chicken to the pan and add a splash of water if necessary. Cover and simmer for 25–30 minutes, or until the chicken becomes tender and fully cooked.
- Stir in the heavy cream and garam masala during the final few minutes of cooking.
- Garnish with fresh cilantro, ginger strips, and a swirl of cream before serving.
Notes
- Bone-in chicken provides extra flavor, though boneless chicken works just as well.
- Cashew paste gives the curry its signature richness and silky texture.
- Adjust the amount of chili powder to suit your preferred spice level.
- Heavy cream can be replaced with coconut cream for a dairy-free variation.
- Chicken Changezi tastes even better the next day as the flavors continue to develop.
- Serve with butter naan, tandoori roti, or steamed basmati rice for a complete meal.
- Estimated nutritional value per serving: approximately 420–480 calories.