By Aditi Saraswat
December 22, 2025
Chicken Changezi is a classic, bold, creamy, and Mughlai-inspired curry that blends roasted spices, tomatoes, cream, and tender chicken to make a smoky, mildly spicy gravy. Pair it with naan or rumali roti for a comforting meal.
500 g chicken (bone-in, curry cut) 3 tbsp oil or ghee 2 tbsp butter 2 medium onions, finely chopped 2 tbsp ginger-garlic paste 3 medium tomatoes, pureed 1/2 cup thick curd 1/4 cup fresh cream 1 tsp red chilli powder 1 tsp Kashmiri chilli powder 1/2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp garam masala 1 tsp roasted cumin powder Salt to taste Fresh coriander for garnish
In a pan, heat oil and butter together. Sauté the chopped onions on medium heat until they turn deep golden and caramelised.
Add the ginger-garlic paste and sauté until the raw fragrance disappears. Add in turmeric, coriander powder, and red chilli powder to this base.
Add tomato puree and cook until the oil separates.
Lower the heat and add curd slowly, stirring constantly to prevent splitting. Cook until the masala gets a thick, smooth, and glossy texture.
Add the chicken pieces and salt to this base. Cover and cook for 12 to 15 minutes until the chicken turns soft and absorbs the spicy, creamy masala.
Lastly, add fresh cream, roasted cumin powder, and garam masala. Simmer shortly, garnish with coriander leaves, and serve hot with naan or roti.