A popular dish in the northern part of India consisting of marinated chicken pieces, first roasted and then, cooked in an onion-tomato based gravy. There are many conflicting stories behind the origin of this dish with one referring to the 13th century Mongolian ruler Genghis Khan. The recipe adapted to suit his palate with the addition of milk and cream to tone down the spiciness. Rich, unique with an exquisite smoky flavour, chicken changezi is incredibly delicious. Often devoured with naan or roomali roti.
Preparation of chicken changezi is similar to butter chicken, though the two differ slightly in taste. The former a bit heavy on the spice than the latter, which is laden with tomatoes, butter and yogurt. Surprise your friends or guests at the next party with chicken changezi. Three steps are involved; marinating, roasting and finally, cooking the gravy. Overnight marination and roasting the chicken pieces in the oven expedites the entire process. An easy dish to prepare with the same restaurant flavour in your very own kitchen.
Preparation of chicken changezi is similar to butter chicken, though the two differ slightly in taste. The former a bit heavy on the spice than the latter, which is laden with tomatoes, butter and yogurt. Surprise your friends or guests at the next party with chicken changezi. Three steps are involved; marinating, roasting and finally, cooking the gravy. Overnight marination and roasting the chicken pieces in the oven expedites the entire process. An easy dish to prepare with the same restaurant flavour in your very own kitchen.
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Chicken Changezi
(Serves 6)
Ingredients:
Marination
1 whole chicken, around 1 kg (de-skinned and cut into pieces)
4 cloves of garlic (grated)
1-inch ginger (grated)
1/2 teaspoon chilli powder
2 heaped spoonfuls of yogurt
juice of 1/2 a lime
2 tablespoons extra-virgin olive oil
salt
Grind to a fine paste with no water
1/2 cup fried brown onions
1/4 cup cashewnuts
1 1/2 cups tomato puree
4 large cloves of garlic
1-inch ginger
2 long green chillies
Gravy
1 bay leaf
1-inch cinnamon
5 cloves
4 green cardamoms
1 tablespoon coriander powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/2 teaspoon chaat masala
1 teaspoon kasuri methi
1 teaspoon garam masala powder
few coriander leaves (chopped foe garnishing)
1/2 cup milk
2 cups water
1 tablespoon cream
1 tablespoon melted ghee
2 tablespoons oil
salt
Method:
Wash chicken pieces, drain well. Marinate overnight or for an hour in the refrigerator with the ingredients listed under marination.
Preheat oven to 400 F or 200 C.
Transfer marinated chicken pieces onto a baking sheet lined with aluminum foil. Cook for 30 minutes until chicken pieces are slightly charred.
Heat oil in a pan, add bay leaf, cloves, cinnamon and cardamoms. When fragrant, on low heat cook the turmeric powder, chilli powder, cumin powder, coriander powder and chaat masala. Stir in the ground paste and fry well until oil starts to separate. Rinse the blender jar with 2 cups water and add to the pan.
Once gravy comes to a boil, add the roasted chicken pieces, milk, garam masala powder, kasuri methi and salt. Cover, cook until well combined and chicken legs/thighs done all the way through with some oil visible on the gravy. Remove pan from the stove.
Heat a piece of charcoal until red hot directly over a flame and with tongs transfer into a clean small steel container placed in the centre of the gravy in the pan. Drizzle some ghee onto the hot coal to smoke. Close the pan with the lid for 5 minutes to trap the smoke. This will impart a restaurant-style smoky flavour to the dish.
Serve hot drizzled with cream and ghee, garnished with chopped coriander leaves accompanied with naan.
Note:
(Serves 6)
Ingredients:
Marination
1 whole chicken, around 1 kg (de-skinned and cut into pieces)
4 cloves of garlic (grated)
1-inch ginger (grated)
1/2 teaspoon chilli powder
2 heaped spoonfuls of yogurt
juice of 1/2 a lime
2 tablespoons extra-virgin olive oil
salt
Grind to a fine paste with no water
1/2 cup fried brown onions
1/4 cup cashewnuts
1 1/2 cups tomato puree
4 large cloves of garlic
1-inch ginger
2 long green chillies
Gravy
1 bay leaf
1-inch cinnamon
5 cloves
4 green cardamoms
1 tablespoon coriander powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/2 teaspoon chaat masala
1 teaspoon kasuri methi
1 teaspoon garam masala powder
few coriander leaves (chopped foe garnishing)
1/2 cup milk
2 cups water
1 tablespoon cream
1 tablespoon melted ghee
2 tablespoons oil
salt
Method:
Wash chicken pieces, drain well. Marinate overnight or for an hour in the refrigerator with the ingredients listed under marination.
Preheat oven to 400 F or 200 C.
Transfer marinated chicken pieces onto a baking sheet lined with aluminum foil. Cook for 30 minutes until chicken pieces are slightly charred.
Heat oil in a pan, add bay leaf, cloves, cinnamon and cardamoms. When fragrant, on low heat cook the turmeric powder, chilli powder, cumin powder, coriander powder and chaat masala. Stir in the ground paste and fry well until oil starts to separate. Rinse the blender jar with 2 cups water and add to the pan.
Once gravy comes to a boil, add the roasted chicken pieces, milk, garam masala powder, kasuri methi and salt. Cover, cook until well combined and chicken legs/thighs done all the way through with some oil visible on the gravy. Remove pan from the stove.
Heat a piece of charcoal until red hot directly over a flame and with tongs transfer into a clean small steel container placed in the centre of the gravy in the pan. Drizzle some ghee onto the hot coal to smoke. Close the pan with the lid for 5 minutes to trap the smoke. This will impart a restaurant-style smoky flavour to the dish.
Serve hot drizzled with cream and ghee, garnished with chopped coriander leaves accompanied with naan.
Note:
- By roasting in the oven, less oil is used. I prefer to use extra-virgin olive oil when cooking chicken, meat or vegetables in the oven.
- Ghee, butter or oil can be drizzled on the hot coal.
- Store bought fried onions can be used skipping the process of caramelizing the onions. Thus, avoiding the use of more oil to fry the onions and rest of the ingredients for the paste. I have simplified the preparation and trust me, the dish is incredibly delicious, finger-licking and overjoyed to see my boys always enjoying it especially with naan.
- Currently, I am using chilli powder that is very hot, hence only 1/2 teaspoon each included in the marination and gravy.
- Eggless, yeast-free naan recipe, click here.
