Chicken Murg Changezi is a delicious and popular Mughlai curry. This curry has aromatic flavors of whole spices, creaminess from nuts, and milk. Serve Murg Changezi with roti or naan and surprise your guests.
The title ‘Chicken or Murg Changezi’ indicates that this curry somehow has links with Mongolian history. In the Persian language, the word ‘Mongol’ is a synonym of ‘Mughal’.
Murg Changezi is a very popular Mughlai street food in the northern parts of India. Most likely, this curry came off right at the time of invasion by Genghis Khan.
It looks like the original dish of Chicken Changezi is influenced by Indian cooking techniques and spices.
Speaking of Indian influence, Murg Changezi has a lot of similarities between Butter Chicken and Chicken Tikka Masala.
A notable difference between these curries is, that all the cooked ingredients are ground to a smooth paste. The addition of milk instead of cream is another notable difference.
Ingredients of Chicken Changezi
- The first few ingredients used in this recipe of Chicken Changezi are the basic marination. Yogurt, ginger-garlic paste, red chili powder, salt, and lemon juice.
- Then we make a paste of fried onion and cashew nuts. This paste added to any ordinary curry gives it a Mughlai and rich flavor. I always make a big batch of this paste and store it in the freezer as cubes. This way I save a lot of time in preparing any kind of Mughlai curry.
- Grate ripe tomatoes to give the curry a rich color and smooth texture. It makes a lot of difference when we add tomatoes based on how it is been chopped.
- Spice powders used in this curry are those which are typically found in any Indian kitchen pantry. This includes red chili powder – preferably Kashmiri red chilies, amchoor powder to give the extra sweet and sour flavor, coriander powder, garam masala powder, and kasoori methi.
- The star of the recipe is ‘Milk’. Milk actually gives a balance between the sourness, creaminess, and spices used in the curry.
- Give the final touches to the curry by adding chopped coriander leaves and the aromatic sliced green chilies.
Steps in making Chicken Murg Changezi
- Marinate the chicken to make it flavorsome and this helps it to cook fast on a shallow pan.
- Instead of cooking on a pan, you can also grill the chicken pieces in a grilling oven.
- Preparing the Mughlai Fried Onion and Nuts paste.
- Grate tomatoes for extra color and texture.
- Assemble all the steps and ingredients together to make royal chicken gravy.
Chicken Changezi
Ingredients
- 500 grams chicken cut into small pieces
For marinade:
- 2 tablespoon yogurt
- 1 teaspoon ginger & garlic paste
- 1 teaspoon red chili powder
- 1 tablespoon lemon juice
- 1 teaspoon salt
Other ingredients:
- 2 medium onions sliced
- 10-12 cashew nuts
- 2 large ripe tomatoes
- 1 teaspoon ginger & garlic paste
- 1 teaspoon amchoor powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon garam masala powder
- 1 tablespoon tomato puree
- ½ cup milk
- 1 teaspoon kasoori methi
- 3 or 4 whole green chilies
- ¼ cup chopped coriander leaves
- 4 tablespoon cooking oil or as needed
- ¾ teaspoon Salt
- 1 tablespoon ghee
Instructions
- Marinate the chicken pieces with all the marinade ingredients for 1 hour.
- Heat 4 to 5 tablespoon of cooking oil in a wide pan and add the marinated chicken. Cook on medium to a low flame by covering the pan with a lid, until fully done. This will take about 15 to 20 minutes. Set aside and keep warm.
- Onion and Cashewnut Paste: Heat 1 tablespoon cooking oil in a saucepan and add 2 medium size sliced onion. Fry the onion for about 5 to 7 minutes or until it turns light golden and then add 10 cashew nuts. Fry along with onion until the nuts turn golden and crunchy. Cool for sometime and make a smooth dry paste. Set aside.
- Take 2 large tomatoes and grate it to get a thick tomato puree. Discard the skin.
- In a saucepan add 1 tablespoon ghee and add 1 teaspoon ginger-garlic paste (combined). Fry for few seconds and then add freshly grated tomato puree.
- Now add rest of the spices like amchoor powder, garam masala powder, red chili powder, tomato puree (store-bought), coriander powder, salt, and milk. Stir well until all spices are well combined.
- To this, add onion-cashew nut paste and kasoori methi and stir well. Place the lid and cook the gravy on a slow flame for about 7 – 10 minutes.
- Finally, add cooked chicken pieces, green chilies, and chopped coriander leaves. Give a final stir and cook on medium for another 5 minutes.
- Remove from heat and serve hot with Pulao, Naan or Rotis.
Video
If you have tried this dish, kindly give the feedback in the comment section and send me your pictures of tried dishes through email or DM on Instagram. Do not forget to subscribe to my Youtube Channel and share it with your friends.
You can follow me on
Facebook: https://www.facebook.com/rafiqshahnaz/
Instagram: https://www.instagram.com/rafiqshahnaz/
Twitter: https://twitter.com/shahnazrafiq
Pinterest: https://www.pinterest.com/shahnazrafiq/pins/
Watch more recipe videos on Youtube Channel: https://www.youtube.com/c/ShanazRafiq
Email me: [email protected]
Kitchen Tools used in this video
Chicken Changezi
A popular Mughlai curry made with roasted chicken pieces cooked in tomato-based gravy flavored with spices, nuts, and milk best served with hot naan or roti.
Ingredients
- 500 grams chicken, cut into small pieces
- For marinade:
- 2 tablespoon yogurt
- 1 teaspoon ginger & garlic paste
- 1 teaspoon red chili powder
- 1 tablespoon lemon juice
- 1 teaspoon salt
- Other ingredients:
- 2 medium onions sliced
- 10-12 cashew nuts
- 2 large ripe tomatoes
- 1 teaspoon ginger & garlic paste
- 1 teaspoon amchoor powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon garam masala powder
- 1 tablespoon tomato puree
- ½ cup milk
- 1 teaspoon kasoori methi
- 3 or 4 whole green chilies
- ¼ cup chopped coriander leaves
- 4 tablespoon cooking oil (or as needed)
- Salt as needed
- 1 tablespoon ghee
Directions
- Step 1 Marinate the chicken pieces with all the marinade ingredients for 1 hour.
- Step 2 Heat 4 to 5 tablespoon of cooking oil in a wide pan and add the marinated chicken. Cook on medium to a low flame by covering the pan with a lid, until fully done. This will take about 15 to 20 minutes. Set aside and keep warm.
- Step 3 Onion and Cashewnut Paste: Heat 1 tablespoon cooking oil in a saucepan and add 2 medium size sliced onion. Fry the onion for about 5 to 7 minutes or until it turns light golden and then add 10 cashew nuts. Fry along with onion until the nuts turn golden and crunchy. Cool for sometime and make a smooth dry paste. Set aside.
- Step 4 Take 2 large tomatoes and grate it to get a thick tomato puree. Discard the skin.
- Step 5 In a saucepan add 1 tablespoon ghee and add 1 teaspoon ginger-garlic paste (combined). Fry for few seconds and then add freshly grated tomato puree.
- Step 6 Now add rest of the spices like amchoor powder, garam masala powder, red chili powder, tomato puree (store-bought), coriander powder, salt, and milk. Stir well until all spices are well combined.
- Step 7 To this, add onion-cashew nut paste and kasoori methi and stir well. Place the lid and cook the gravy on a slow flame for about 7 – 10 minutes.
- Step 8 Finally, add cooked chicken pieces, green chilies, and chopped coriander leaves. Give a final stir and cook on medium for another 5 minutes.
- Step 9 Remove from heat and serve hot with Pulao, Naan or Rotis.
