Chicken Changezi
Chicken Changezi is a rich North Indian curry with tender chicken simmered in a spiced onion-tomato gravy, finished with yogurt and cream for a smooth, restaurant-style texture that tastes wonderful with naan or jeera rice.
For 4 servings
- mix · ~20 min
Marinate the chicken.
1.Add chicken to a bowl with yogurt, lemon juice, 1 tbsp ginger-garlic paste, red chili powder, turmeric powder, and 0.25 tsp salt.2.Mix well so every piece is coated.3.Cover and set aside for 20 minutes.TIPWhisk the yogurt smooth before mixing so the marinade coats the chicken evenly. - saute · ~11 min
Cook the whole spices and onions.
1.Heat oil and ghee in a heavy pan over medium heat.2.Add cumin seeds, bay leaf, green cardamom, cloves, and black peppercorns. Cook until fragrant (30 seconds).3.Add sliced onions and cook until deep golden, stirring often (8-10 minutes).TIPKeep the heat medium so the onions brown well without burning, which can make the gravy bitter. - saute · ~9 min
Build the masala base.
1.Add the remaining 1 tbsp ginger-garlic paste and sauté until the raw smell fades (1 minute).2.Add tomato puree and green chili.3.Stir in coriander powder, cumin powder, and the remaining 0.25 tsp salt.4.Cook until the masala thickens and the fat starts to separate (6-8 minutes). - saute · ~7 min
Sear the marinated chicken.
Add the marinated chicken with all the marinade to the pan. Cook over medium-high heat for 6-8 minutes, stirring often, until the chicken changes color and the masala clings to the pieces.
- simmer · ~20 min
Simmer the curry until the chicken is tender.
Pour in water, mix well, and bring to a gentle simmer. Cover and cook for 18-20 minutes, stirring once or twice, until the chicken is tender and cooked through to 165°F (74°C).
TIPIf the gravy gets too thick before the chicken is done, add a few tablespoons of water and continue simmering. - simmer · ~3 min
Finish with cream and kasuri methi.
Lower the heat and stir in fresh cream, garam masala, and crushed kasuri methi. Simmer uncovered for 2-3 minutes until the gravy looks rich and smooth.
- garnish
Garnish with coriander leaves.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the chicken sit at least 20 minutes in the yogurt marinade so it stays juicy and picks up the spices.
- 2Brown the onions to a deep golden color, not just soft, because they give Changezi its signature depth and color.
- 3Cook the tomato-onion masala until you see oil separating at the edges; that is the cue the gravy base is ready.
- 4Add the marinated chicken on medium-high heat first to sear and tighten the gravy around the pieces before adding water.
- 5Lower the heat before stirring in cream so the gravy stays smooth and does not split.
- 6Crush kasuri methi between your palms right before adding to release more aroma into the finished curry.
- 7This curry tastes even better after a short rest, so let it sit 10 minutes before serving with naan or jeera rice.
Adapt it for your goals.
Boneless
Use boneless chicken thighs for easier serving and slightly quicker cooking while keeping the curry tender and flavorful.
spicierSpicier
Increase red chili powder and add an extra green chili if you want a hotter, more dhaba-style version.
low creamLow-cream
Reduce the fresh cream or replace part of it with more whisked yogurt for a lighter finish that still feels rich.
smokySmoky
Give the finished curry a quick charcoal dhungar for a subtle tandoori-style smokiness that suits Changezi very well.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this curry filling and satisfying, with plenty of protein to support a balanced meal.
Contains Fermented Dairy
Yogurt adds tang and tenderness while contributing the benefits associated with cultured dairy ingredients.
Spice-Forward Flavor
Cumin, coriander, ginger, garlic, peppercorns, and kasuri methi add strong flavor, so the dish tastes full without relying only on heat.
Frequently asked questions
Yes. Boneless thighs work especially well, but they cook faster, so reduce the simmering time and avoid overcooking.
