Hotel Management Class Notes 31



Chicken changezi is a rich, mild, creamy gravy based curry specially prepared with milk and fresh cream. It is believed to be originated far before the influence of Mughlai cuisine in India. Officially the Mughals era started after Babur rule in 14th century AD and he adopted the term ‘Mughal’. But the dish is believed to be named after the 13th century Mongolian (Mughals) warrior Genghis Khan (Chengiz khan). However, it has a mixed history and the exact reason behind the dish is still not cleared.


To make this shahi chicken changezi recipe, the chicken needs to be roasted first and then cooked with a rich gravy, made of milk, fresh cream, onion-cashews paste, ginger-garlic paste, tomato, garam masala powder, coriander powder, Kasuri methi, and chaat masala powder.

The recipe does not require any whole spices. If you have some previously made garam masala powder, then it is good enough or you can use whatever you have. The gravy is mild and creamy. Adjust heat as per your requirement. However, ghee can also be used. Which I don’t.

It can be best enjoyed with naan or with any flavored rice. You can pair this with roti or paratha as well. Whatever way you serve, it will sure to tease everyone’s taste buds.

Method of Making Chicken Changezi

  • In a mixing bowl, mix together all the ingredients listed under 1st marination category, namely, chicken, ginger garlic paste, turmeric powder, coriander powder, salt, red chilli powder, lemon juice and oil. Mix well and marinate for 45 minutes.
  • After that add yogurt and tomato purée and mix again. Cover and let it marinate for another 30 minutes.
  • Heat 2 tablespoon of oil in a pan over medium heat and sauté chopped onion and cashews in it until onion become translucent. Switch off the heat and let it cool. Once cooled, grind them with the help of little water to make a fine paste.
  • In the same pan, add rest 4 tablespoon oil and add asafoetida and cumin seeds to it. Once they crackle, add bay leaves, dry red chillies, and black cardamom and sauté for a minute.
  • Now add ground onion cashew paste to it and sauté again. Add all the spices and roast for a minute. Now add chopped tomatoes and cook till mixture separate from oil.
  • Add marinated chicken and 1 cup of water and mix well.
  • Cover and cook for 25-30 minutes over low medium heat. After that remove the lid and add cream. Mix well and let it cook again for further 10 minutes.
  • Switch off the heat and transfer it to a serving bowl. 

Speaking of Changez Khan, it is believed he was very particular about the spices used and the portion of spices. It is not known if this chicken curry was made for him or if even ate this. Many unverified claims confirm that chicken changezi was made at his time. If you go to Old (purani) Delhi, you can find this dish in its authentic taste, or you can try this recipe.


Chicken Changezi: Rich, creamy, delectable Mughlai delicacy, the origin dates back to the era of Mongolian ruler Genghis (Chengiz) Khan.

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

CourseLunch, Sides


KeywordChangezi chicken, Chicken changezi, Chicken changezi recipe, Shahi chicken changezi recipe

Servings3 people



For marinating and roasting chicken

  • 500 grams chicken with bone or 1.1 lbs
  • 1/2 cup curd/yogurt fresh
  • 1 tsp ginger-garlic paste
  • 1/2 tsp garam masala powder
  • 1/3 tsp turmeric powder
  • 1/2 tsp red chili powder
  • salt to taste
  • 2 tbsp oil for roasting the chicken

For onion cashew nut paste

  • 2 chopped onion, medium size
  • 6-7 cashew nuts
  • 1 tbsp oil for frying

For gravy

  • 2 tbsp oil/ghee(clarified butter)
  • 1 tbsp ginger-garlic paste
  • 2 grated tomatoes, medium size
  • 1/3 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder (non-spicy)
  • 1/2 cup milk
  • 2-3 tbsp fresh cream
  • 1/2 tsp garam masala powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp kasuri methi
  • 1/2 tsp chaat masala powder
  • salt as required
  • 1/2 cup warm water


Making onion cashew paste

  1. Heat 1 tbsp oil in a pan. Once the oil turns hot, add chopped onions and cashew nuts. Saute until light brown. 
  2. Turn off the flame and transfer them to the blending jar and let them cool down. 
  3. Once done, blend until smooth.  Then set aside.

Marinating the chicken

  1. Combine curd, ginger-garlic paste, garam masala powder, turmeric powder, and red chili powder together in a bowl. Then whisk well until smooth.
  2. Add the chicken pieces to the mixture and mix well. Let it rest for half an hour.

Roasting the chicken

  1. Heat oil in the same pan. Once the oil turns hot, add marinated chicken pieces and roast over medium flame for 10 minutes.
  2. Then transfer to a bowl and set aside

Making chicken changezi recipe

  1. Heat oil or ghee in a pan. Add ginger-garlic paste and saute for a minute. 
  2. Add grated tomatoes, turmeric powder, chili powder, and salt as required.
  3. Stir to mix. Cover and cook for 7-8 minutes or until oil separates. Stir in between.
  4. Add cumin powder, coriander powder, garam masala powder, kasuri methi, and chat masala powder. Mix well.
  5. Add onion-cashew nut paste, milk and fresh cream. Stir to mix. 
  6. Add the roasted chickens. Mix well.
  7. Add 1/2 cup warm water. Stir to mix. Then cover and cook until chickens get tendered. Stir in between.
  8. Once done, remove from flame.
  9. Chicken changezi is ready to serve. Serve hot with some naan, paratha or any flavored rice of your choice.


  • Bone-in chicken thighs pieces taste best. 
  • The gravy gets its creamy texture from milk, cream and nuts paste.
  • The amount of water to use may vary depending on the size and age of chicken. So add water accordingly.