Chicken Changezi Recipe
A Delhi street-style chicken curry made with pan-seared chicken cooked in a spiced onion–cashew paste and thick tomato gravy on a tawa. Rich, meat-forward, and flavourful, it delivers restaurant-style taste using everyday ingredients.
Servings: 4 people
Calories: 595kcal
Equipment
- 1 thick-bottomed shallow sauce pan
Ingredients
For Marination
- 900 grams chicken bone-in pieces thighs and drumsticks or quarters
- 1 tablespoon ginger garlic paste
- 3 tablespoon thick yoghurt
- ¾ teaspoon turmeric powder
- 1 teaspoon kashmiri red chilli powder
- 1 teaspoon paprika powder or cayenne
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala
- 1 teaspoon salt or to taste
For Onion Masala Paste
- ⅓ cup cooking oil neutral (enough to shallow fry), reserve for rest of the cooking
- 2 large red onions sliced thinly
- 8 to 10 whole cashews
- 2 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1½ tablespoon coriander powder
- ½ teaspoon cumin powder
- salt to taste
To Pan-Sear the Chicken
- 2 to 4 tablespoon cooking oil reserved from cooking onion
For the Curry base
- 2 tablespoon cooking oil reserved from cooking onion
- 1 black cardamom optional
- 2 cloves optional
- 1 inch cinnamon stick optional
- 1 teaspoon ginger garlic paste
- 2 to 3 green chillies slit
- 2 to 3 large tomatoes pureed
- 2 tablespoon thick yoghurt whisked
- 4 tablespoon cream optional
- ⅓ cup water
Finish
- 1 tablespoon kasuri methi optional
- ¼ teaspoon garam masala optional
- 2 to 3 green chillies chopped
- Fresh coriander leaves chopped
Instructions
Marinate the chicken
- Make a few shallow gashes on the chicken drumsticks and thighs. In a large bowl, combine the chicken with ginger garlic paste, yoghurt, turmeric, Kashmiri chilli powder, coriander powder, garam masala, and salt. Mix well so every piece is evenly coated. Rest for at least 30 minutes, longer if time allows.900 grams chicken bone-in pieces, 1 tablespoon ginger garlic paste, 3 tablespoon thick yoghurt, ¾ teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder, 1 teaspoon paprika powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala, 1 teaspoon salt
Prepare the onion–cashew paste
- Heat the oil in a wide pan. Add the sliced onions with a pinch of salt and saute on medium heat, stirring often, until translucent and lightly starting to brown. Remove using slotted spoon and keep aside.⅓ cup cooking oil, 2 large red onions
- Next, fry the cashews until golden and remove.8 to 10 whole cashews
- Add the cooked onions and cashews to the food processer or grinder jar along with all the spice powders. Grind to a smooth, thick paste using a little water if needed. Set aside.2 teaspoon red chilli powder, ¼ teaspoon turmeric powder, 1½ tablespoon coriander powder, ½ teaspoon cumin powder, salt to taste
Pan-sear the chicken (tawa style)
- Heat 2 tablespoons of the reserved onion-fried oil in a wide tawa or heavy pan. Place the marinated chicken in a single layer and cook uncovered on medium-high heat until lightly browned on all sides. The chicken only needs to be partially cooked, about 60% cooked. Remove and keep aside. You may do this step by using oven.2 to 4 tablespoon cooking oil
Build the curry base
- In the same pan, add 2 tablespoons onion-fried oil. Add whole spices if using and let them crackle gently. Stir in ginger garlic paste and green chillies; sauté until aromatic.2 tablespoon cooking oil, 1 black cardamom, 2 cloves, 1 inch cinnamon stick, 1 teaspoon ginger garlic paste, 2 to 3 green chillies
- Add tomato purée and the prepared onion–cashew paste. Cook on low to medium heat stirring continuously until thick and reduced with oil separating at the edges.2 to 3 large tomatoes
- Add whisked yoghurt, stirring well and cook for a few minutes.2 tablespoon thick yoghurt
Finish cooking the chicken
- Add the partially cooked chicken to the pan along with cream and water. Mix gently, ensuring the chicken is well coated. Cook uncovered on medium heat until the chicken cooked through and the gravy reaches a thick, creamy consistency. Taste and adjust salt if needed.4 tablespoon cream, ⅓ cup water
- Stir in crushed kasuri methi, chopped green chillies and freshly chopped coriander leaves. Sprinkle of garam masala before serving. Serve with chapati or rumali roti or plain rice.1 tablespoon kasuri methi, ¼ teaspoon garam masala, 2 to 3 green chillies, Fresh coriander leaves
Notes
- Use bone-in chicken for best flavour and moisture.
- Do not brown the onions deeply for the paste.
- Always cook the tomato and onion–cashew paste until oil separates. This step prevents raw flavours.
- For a lighter version, skip cream and rely on cashews for richness.
- This curry thickens as it rests, so add splash of water to reheat.
Nutrition
Calories: 595kcal | Carbohydrates: 16g | Protein: 38g | Fat: 42g
