By Simran Makkar
August 31, 2026
Chicken Changezi, a rich Mughlai curry that features a smooth cashew and yoghurt gravy infused with aromatic whole spices, carries the name of a warrior, but its charm lies in its comfort. This North Indian restaurant-style dish brings together soft chicken pieces and an aromatic sauce that's bold enough for a dinner party, yet forgiving enough for a weekend when you just want something indulgent on the table.
– 3 tablespoons ghee – ½ cup yoghurt – 500g boneless chicken – 15-20 cashew nuts – 2 large onions, roughly chopped – 2 green chillies, slit – 1 teaspoon turmeric powder – 1 teaspoon red chilli powder – 1 tablespoon ginger-garlic paste – 1 tablespoon coriander powder – ¼ cup fresh cream – 1 tablespoon kasuri methi – 1 teaspoon garam masala – Salt, to taste – Fresh coriander leaves, for garnish
Keep the cashews immersed in warm water for 20 minutes, then blend them with the chopped onions into a smooth paste. Then, place aside.
Place a heavy-bottomed pan on medium flame and heat some ghee.
Toss in the ginger-garlic paste and green chillies, and sauté until the raw smell disappears.
Mix in the cashew-onion paste and cook on a low flame while stirring often until the mixture turns golden and the ghee begins to separate.
Blend in the turmeric powder, coriander powder, and red chilli powder, and cook for a minute until aromatic
Stir in the chicken and mix well to coat it evenly with the masala. Cook for around 5 minutes.
Reduce the flame and whisk in the yoghurt gradually, stirring continuously to prevent curdling. Add salt as per your taste, cover, and simmer until the chicken is fully cooked.
Combine the fresh cream, garam masala, and kasuri methi, crushing the kasuri methi between your palms before adding. Let it cook for another 3–4 minutes over low heat.
Decorate with fresh coriander leaves and serve hot with steamed rice or butter naan.