A rich and royal Mughlai curry where tender fried chicken is simmered in a creamy, tangy tomato and cashew gravy. This famous Old Delhi dish is known for its luxurious texture and complex flavors, finished with a hint of smokiness.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Aromatic, protein-packed Chicken Changezi with soft Butter Naan – a soul-satisfying meal!
This mughlai dish is perfect for lunch. With 865.44 calories and 43.84g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
2 medium
onion
(thinly sliced)
3 medium tomato (ripe, roughly chopped)
15 whole cashews (soaked in warm water for 15 minutes)
1.5 tsp coriander powder
1 tsp chaat masala
0.75 tsp garam masala
0.25 cup fresh cream (low-fat or full-fat)
1 tbsp kasuri methi (crushed between palms)
1 cup water (or as needed)
1 inch ginger (julienned, for garnish)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces with curd, 1 tbsp ginger-garlic paste, lemon juice, 1 tsp Kashmiri red chili powder, turmeric powder, and 0.5 tsp salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Prepare the Gravy Pastes
Heat vegetable oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add the sliced onions and fry for 12-15 minutes, stirring frequently, until they are deep golden brown and crisp. Do not burn them.
Remove the fried onions (birista) with a slotted spoon and drain on a paper towel. Let them cool completely.
In a blender, combine the cooled fried onions and soaked cashews. Grind to a smooth paste, adding 2-3 tbsp of water if needed to help it blend. Set this paste aside.
In the same blender jar (no need to wash), blend the chopped tomatoes into a smooth puree. Set aside.
3
Shallow Fry the Chicken
In the same pan with the remaining oil, place the marinated chicken pieces in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Shallow fry on medium-high heat for 10-12 minutes, turning occasionally, until the chicken is golden brown on all sides and about 80% cooked.
Remove the chicken from the pan and set aside.
4
Cook the Gravy Base
Reduce the heat to medium. In the same pan, if there's excess oil, remove some, leaving about 3-4 tbsp. Add the ghee.
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
Add the spice powders: remaining 1 tsp Kashmiri red chili powder, coriander powder, chaat masala, and the remaining 1 tsp of salt. Stir well and cook for 2 minutes until fragrant.
5
Combine and Simmer
Add the prepared onion-cashew paste to the pan. Stir continuously and cook for 3-4 minutes until it is well combined and fragrant.
Return the fried chicken pieces to the pan. Gently mix to coat the chicken with the masala.
Pour in 1 cup of water, stir everything together, and bring the curry to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the chicken is fully cooked and tender, and the gravy has reached your desired consistency.
6
Finish and Garnish
Turn off the heat. Stir in the fresh cream, garam masala, and crushed kasuri methi. Mix gently until well incorporated.
Let the curry rest for 5 minutes to allow the flavors to meld.
Garnish with fresh coriander leaves and ginger juliennes before serving.
Serve hot with naan, roti, or jeera rice.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
