Chicken Changezi Recipe – Can you remember the oldest recipe that you have used? Is it biryani? Is it butter masala? Here is something from the 13th Century. This is chicken changezi. It gets its name from the ruler in 13th century in Delhi and India in general. Genghis Khan also called Changez Khan was the ruler that time. He was from Mangolia. This chicken curry was made at his time (not necessarily for him). Ever since that time changezi chicken has been made in traditional households in Old Delhi (jama masjid) region of India.
Table of contents
What is Chicken Changezi
Changez = Ruler from Mongolia. His full name Ghenghis Khan and was called as Changez in hindi. A chicken curry from the time, when Changez khan ruled India, is chicken changezi. It is a creamy rich chicken curry with mild flavours. It gets its mild flavours from the cashew paste and cream. Changezi chicken curry has some what resemblance to butter chicken, as both are creamy.
My partner had been asking me to get him a recipe which is authentic and still exists, that made me think of this chicken changezi. If you my regular reader, you will know that Kapil loves his chicken and he loves trying out various chicken dishes. Kapil loved this chicken curry recipe and felt he can make it easily. Next I saw was him marinating the chicken. Soon the chicken curry was ready. I helped with rice and paratha. Don’t you love when your partner cooks?
This recipe consists of double marination, hence its not a quick recipe, but needs some planning ahead.
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.
Pro Tips
- Always use fresh chicken. In case using frozen chicken, thaw it completely, and drain excess water, wash properly before marination.
- This recipe requires double marination, so give time for marination and plan ahead.
- This recipe tastes best with chicken on bones.
- This chicken will taste even better after leaving it for good 6-8 hours of cooking.
This Chicken Changezi Is
- Authentic dish from 13th Century
- Not spicy, making it suitable for kids too
- Tastes extremely scrumptious
- Winner in any meal
- Suitable for home freezing
Serving Suggestion
Serve this Changezi chicken with steam rice or Indian bread like butter naan or laccha paratha.
Recipe Card
Chicken Changezi
Ingredients
For 1st Marination
- 1 Kg Chicken
- 2 tbsp Ginger Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Salt
- 1/2 tsp Red Chilli Powder
- 2 tsp Lemon Juice
- 2 tbsp Oil
For 2nd Marination
- 3 tbsp Yogurt
- 2 tbsp Tomato Purée
Other Ingredients
- 2 Onions Medium Size, Chopped
- 2 Tomatoes Medium Size, Chopped
- 10 Cashews
- 2 Dry Red Chillies
- 3 Bayleaves
- 2 Black Cardamom
- 1/3 tsp Asafoetida
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/3 tsp Red Chilli Powder
- 1/2 tsp Salt
- 1/2 tsp Garam Masala Powder
- 4 tbsp Cream
- 6 tbsp Oil
- Fresh Coriander Leaver For Garnishing
Instructions
- 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. 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. Garnish with chopped coriander and serve hot with rice or bread of your choice.
Notes
- Cook chicken on low heat to get melt in mouth pieces.
- I have used chicken on bone in this recipe, you can make it with boneless too.
Absolutely fantastic recipe. I just made this tonight and followed it exactly, the flavour was delicious and the whole prepping time was’nt time consuming at all! Can’t wait to make some more of your recipes!
This recipe looks fabulous. And I want to try it. One question I would have regarding this 13th century recipe and its addition of tomatoes: I believe tomatoes were introduced to India much much later by the Portuguese or others… in the 16th century. Perhaps some other acidic food ingredient was used originally and changed to tomatoes at a later date.
Hi Pamela,
You are indeed correct. Tomato did got introduced to India in 16th Century and hence likely some alternative may have been used.
Forget Changez Khan, Mongols never ruled India. By the way, thanks for the recipe. Loved it.
Hi Vipul,
Thanks for the feedback. You loved the recipe, that’s more important here 🙂
I looked up https://en.wikipedia.org/wiki/Mongol_invasions_of_India and it did suggest Mongols ruled Pakistan and other parts of India (Pakistan was India at that time). I am not a historian to be sure though, and wiki can be wrong too.
Kind regards,
Meenu