Chicken Changezi

Name: Chicken Changezi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: north_indian
Ingredients: 700 g chicken (bone-in, cut into medium curry pieces); 0.5 cup yogurt (plain, whisked); 1 tbsp lemon juice; 2 tbsp ginger-garlic paste; 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp salt (divided); 2 tbsp oil; 1 tbsp ghee; 2 pcs onion (medium, finely sliced); 3 pcs tomato (medium, pureed); 2 pcs green chili (slit); 1 tsp cumin seeds; 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 5 pcs black peppercorns; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 tsp kasuri methi (crushed between palms); 2 tbsp fresh cream; 1 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(115)

TASTE SCORE

9/10

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.

PREP

20m

COOK

40m

SERVES

1 KATORI

457 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the chicken sit at least 20 minutes in the yogurt marinade so it stays juicy and picks up the spices.
2
Brown the onions to a deep golden color, not just soft, because they give Changezi its signature depth and color.
3
Cook the tomato-onion masala until you see oil separating at the edges; that is the cue the gravy base is ready.
4
Add the marinated chicken on medium-high heat first to sear and tighten the gravy around the pieces before adding water.
5
Lower the heat before stirring in cream so the gravy stays smooth and does not split.
6
Crush kasuri methi between your palms right before adding to release more aroma into the finished curry.
7
This curry tastes even better after a short rest, so let it sit 10 minutes before serving with naan or jeera rice.