Chicken Changezi is a rich North Indian chicken curry from Old Delhi, celebrated for its spicy, smoky flavours and restaurant-style finish. This recipe recreates authentic Old Delhi tastes at home by using a slow-cooked bhuna masala that gives the curry its characteristic danedaar (grainy) texture — ideal for special occasions or a comforting weeknight meal.
The curry uses bone-in chicken cooked in a thick tomato-based gravy enriched with whisked yogurt and a cashew (or almond) paste. Serve hot with naan, roti, or paratha for a satisfying plate.
In Old Delhi eateries and dhabas, Changezi is often prepared on a large tawa and is considered a festive, special-occasion dish. Its slow-roasted bhuna masala delivers the deep, layered flavours and grainy texture that make this Mughlai-style curry so beloved.
Quick Look: Old Delhi Style Chicken Changezi
- ⏱ Prep Time: 15 minutes
- 🍳 Cook Time: 30 minutes
- 🔥 Calories: ~417 kcal per serving
- 🧅 Key Ingredients: Bone-in chicken, tomatoes, onions, yogurt, cashews, whole spices, kasuri methi
- 🍳 Cook Method: Marinate chicken → fry onions & cashews → bhuno masala → simmer chicken in thick gravy
- 🌶 Spice Level: Medium to hot
- 😋 Flavor Profile: Rich, spicy, mildly tangy, Mughlai-style
- ⭐ Difficulty: Easy–Medium, great for weekends
About this Recipe
I first tasted street-style Chicken Changezi in Old Delhi and was instantly taken by its creamy, spicy, slightly tangy gravy. My home attempts gradually improved until I discovered a simple technique to achieve the desired danedaar texture. This method is shared here to help you make restaurant-style Changezi at home.
Chicken Changezi differs from butter chicken: while butter chicken has a smooth, mildly sweet gravy, Changezi is thicker and grainier due to the slow-cooked bhuna masala. The sauce resembles bhuna chicken in the deep roasted flavours, yet the creamy base gives it a Mughlai richness akin to korma, with more tang and spice.
😎 Fun Fact: The name Changezi is believed to trace back to Changez Khan (Genghis Khan). While he didn’t visit India, Central Asian and Mughal culinary influences helped shape rich Delhi dishes like Chicken Changezi over time.
Ingredients Needed
For a complete ingredient list and exact measurements, refer to the recipe card at the end of the post. Key items include fresh tomatoes, onions, cashews, yogurt, whole spices (cardamom, cloves, cinnamon), kasuri methi, and bone-in chicken.
How to make Chicken Changezi (with Step-by-Step Photos)
The secret to authentic Changezi is roasting (bhuno) the masala until oil separates, which builds flavour and the grainy texture. Follow these steps for the curry.
Preparations for the curry
Step 1: In a mixer, grind ginger, garlic, and green chilies with 1–2 teaspoons of water into a smooth paste. Set aside.
Step 2: Marinate the chicken with salt, turmeric, red chili powder, coriander powder, 2 tsp yogurt, 2 tsp ginger-garlic-green chili paste, and lemon juice. Refrigerate for at least 2 hours for best results.
Tip: Longer marination makes the chicken tender and more flavorful.
Step 3: Whisk the yogurt until smooth and bring it to room temperature. Step 4: Blend fresh tomatoes into a smooth paste and set aside. Step 5: Heat ½ cup oil in a heavy-bottomed pan over medium heat, add sliced onions and fry until soft and translucent. Add cashews and fry until the onions turn light golden. Remove the fried onion-cashew mix with a slotted spoon and reserve.
Step 6: Add the marinated chicken to the pan in a single layer and sear until golden on all sides — it does not need to be fully cooked now. Remove and switch off the heat.
Making the Changezi sauce
Step 7: In the same pan, add the whole spices and let them sizzle briefly in residual heat. Add the tomato paste and the ginger-garlic-green chili paste, then switch on the heat and stir to combine.
Step 8: Blend the reserved fried onions and cashews with a little water to a coarse paste and add it to the pan. Stir constantly to prevent sticking. Step 9: Add the whisked yogurt, 1–2 teaspoons of oil, and bhuno the masala — cook until the curry starts releasing oil from the sides, adding another teaspoon of oil if needed.
Step 10: Add hot water as needed to adjust consistency, keeping the gravy reasonably thick to retain concentrated flavour.
Step 11: Return the seared chicken to the pan with a few sliced green chilies, combine gently and simmer. Avoid adding excess water or the flavours will dilute. Step 12: Cover and cook for 2–3 minutes or until the chicken is completely cooked through. Let the curry rest, covered, for 5–10 minutes before serving. Serve hot with roti or naan.
Tips for Perfect Danedar Chicken Changezi
- Bhuno the masala thoroughly: Roast the onion-tomato-cashew masala until oil separates; this creates the grainy texture.
- Use hot water only: When adjusting consistency, add hot water to keep the chicken tender and preserve the danedaar texture.
- Balance spices: Taste and adjust so the gravy stays rich without being overpowering.
- Simmer gently: After adding the chicken back, simmer briefly so the gravy thickens and the flavours meld without overcooking the meat.
Recipe FAQs
A grainy texture comes from properly bhuno’ing the masala. Cook the onion-tomato-cashew paste slowly until oil separates. Rushing or adding too much water will make the gravy smooth.
Serve with roti, naan (garlic naan complements it well) or steamed rice for a complete meal.
Refrigerate leftovers for up to 3 days; the flavour often improves after resting. Freeze for longer storage. Reheat gently on low heat, adding a splash of water if the curry thickens too much.
Yes — skip cashews or replace them with almonds or melon seeds (magaz). If you omit nuts, add a little cream at the end to retain richness. Either way, bhuno the masala well for best texture.
Boneless chicken works, but bone-in pieces deliver more flavour and stay juicier. If using boneless, reduce the final simmering time to avoid overcooking.
More Indian Chicken Curry Recipes to Try
-
Dahi Chicken (Yogurt Chicken Curry)
-
Chilli Chicken Gravy
-
Hyderabadi Chicken Korma
-
Chicken Dopiaza (Restaurant Style)
-
Mangalorean Chicken Ghee Roast
-
Hyderabadi Chicken Masala
If you try this recipe, please leave a comment and rating — feedback is appreciated.
Recipe Card
Chicken Changezi Recipe (Old Delhi Restaurant Style)
Video
Equipment
- a heavy-bottomed pan
Ingredients
For ginger-garlic-green chili paste
- 10–12 garlic cloves
- 1-inch ginger
- 6 green chilies
For the marination
- 700 g bone-in chicken
- 1 tsp salt
- ½ tsp turmeric
- 1 tsp red chili powder
- 1 tsp coriander powder
- 2 tsp curd/yogurt
- 2 tsp ginger-garlic-green chili paste
- 1 tsp lemon juice
For Changezi curry
- 6 tomatoes (blended)
- ½ cup oil, divided
- 3 medium onions (sliced)
- 5–6 cashews
- 2 green cardamoms
- 4 cloves
- 1-inch cinnamon
- ¼ cup curd/yogurt (whisked)
- 1 tsp red chili powder (adjust to taste)
- ½ tsp garam masala
- ½ tsp cumin powder
- ½ tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp kasuri methi
- 1–2 green chilies
- 1 tsp lemon juice (optional)
Instructions
Preparations
- Make a smooth paste of ginger, garlic and green chilies with 1–2 tsp water. Set aside.
- Marinate chicken with salt, turmeric, red chili powder, coriander powder, curd, 2 tsp of the paste, and lemon juice. Refrigerate for at least 2 hours.
- Whisk the curd/yogurt until smooth and bring it to room temperature.
- Blend tomatoes into a smooth paste. Slice onions and set aside.
Cooking Chicken Changezi
- Heat ½ cup oil in a heavy-bottomed pan over medium heat. Add sliced onions and fry until soft and translucent.
- Add cashews and fry until the onions turn light golden. Remove the fried mixture and reserve it.
- Add marinated chicken in a single layer and sear until golden on all sides. Remove and switch off the heat.
- Add whole spices to the pan and let them sizzle briefly. Add tomato paste and the ginger-garlic-green chili paste and mix.
- Blend the fried onions and cashews with a little water into a coarse paste and add to the pan. Stir to prevent sticking.
- Add the whisked yogurt, 1–2 tsp oil, and bhuno the masala. Cook until oil separates from the sides. Add hot water to adjust consistency.
- Return the seared chicken to the pan with some green chilies, combine, and simmer. Keep the gravy thick to preserve flavour.
- Cover and cook for 2–3 minutes until the chicken is done. Rest covered for 5–10 minutes before serving. Serve hot with roti or naan.
Notes
- Marinate longer: Marinate for at least 2 hours for tender, flavorful chicken.
- Bhuno well: Roast the masala until oil separates to achieve the signature grainy texture.
- Use the oil as directed: The oil helps the masala cook properly and release flavors.
- Stir regularly: Cashew-based gravies can stick, so keep stirring.
- Use hot water: Add hot water only when adjusting consistency to keep the chicken soft.
- Simmer briefly: After adding chicken back, let it simmer a few minutes to thicken the gravy.
Nutrition
Nutrition information is approximate.