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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.
For 4 servings
Marinate the Chicken
Prepare the Gravy Pastes
Shallow Fry the Chicken
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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.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 414.73 calories per serving with 34.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy Base
Combine and Simmer
Finish and Garnish
Replace the chicken with 400g of paneer cubes or a mix of vegetables like potatoes, carrots, and peas. Shallow fry the paneer or par-boil the vegetables before adding them to the gravy at the final simmering stage.
Add 2-3 slit green chilies along with the ginger-garlic paste in the gravy step for an extra kick of heat.
For an even more decadent gravy, substitute 2 tablespoons of cashews with 2 tablespoons of melon seeds (magaz) or blanched almonds when making the paste.
Use boneless, skinless chicken thighs or breast, cut into 1.5-inch pieces. Reduce the shallow-frying and simmering times by a few minutes to prevent the chicken from becoming dry.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Cashews provide monounsaturated fats, which are beneficial for heart health. Ghee is a source of fat-soluble vitamins like A, E, and D.
The spices used, such as turmeric, ginger, and garlic, are known for their anti-inflammatory and antioxidant properties, which can help support a healthy immune system.
Chicken Changezi is a rich, indulgent dish containing cream, ghee, and oil, so it is high in calories and fat. While it provides a good amount of protein from the chicken, it is best enjoyed in moderation as part of a balanced diet, perhaps on special occasions.
One serving of this Chicken Changezi recipe (approximately 1 cup or 310g) contains an estimated 520-560 calories. This can vary based on the type of chicken used (bone-in vs. boneless) and the amount of fat in the cream.
Yes, if you have a nut allergy, you can substitute the cashews with 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture. You can also increase the amount of cream slightly.
This rich curry pairs beautifully with Indian breads like Butter Naan, Tandoori Roti, or Sheermal. It also goes well with aromatic rice dishes like Jeera Rice or a simple Pea Pulao.
Leftover Chicken Changezi can be stored in an airtight container in the refrigerator for up to 3 days. The gravy tends to thicken upon cooling; you may need to add a splash of warm water or milk while reheating it on the stovetop.
Absolutely. You can use boneless chicken thighs or breast. Cut them into bite-sized pieces and reduce the cooking time slightly to ensure the chicken remains tender and juicy.