Chicken changezi roasted chicken cooked with tomato, ginger, garlic, onions, green chilies, fresh coriander (cilantro), spices, and plenty of oil, until it’s packed with spicy flavor and richly red in color.

Chicken changezi is named after the 13th century Mongolian warrior,Genghis Khan. It is an ancient Mughlai recipe originated from the era of Genghis Khan or as Indians would like to call him Changez Khan. The ‘Mughlai’ culinary influence reached the Indian shores much before Babur step his foot in Delhi. For example the Chicken Changezi, a chicken delicacy popular in the Northern part of the country, is said to have its link with the Mongolian ruler and invader Ghenghis Khan.


Ingrediants :


For Marinate

Curd                                                                3 tbsp.

Lemon juice                                                   1 tbsp.

Salt                                                                   ½tsp.

Turmeric powder                                           1tsp.

Chaat Masala                                                  ½ tsp.

Garam masala                                                 1/2tsp.

Ginger Garlic and green chilly paste          1 tbsp

Oil                                                                      1tbsp.


For Chicken and gravy


Chicken                                                           600 gms

Onion medium size                                         2

Tomato medium size                                      2

Cashews                                                             8 -10 pieces

Almond                                                              8-10 pieces

Ginger Garlic Paste                                         1 tbsp

Milk/water                                                        1 cup

Cream/Malai                                                    ¼ cup

Ghee/Oil                                                           8-10 tbsp

bay leaf                                                              1

black elaichi                                                     1

Clove                                                                 2-3

Star anise                                                         1

Cumin/Jeera                                                   ½ tsp

Coriander leaves for garnish.

Salt to taste

Garam masala                                                1tsp

Chilly powder  to taste

Turmeric powder                                            ½ tsp

Coriander powder                                           1 tsp

Cumin powder                                                  ½ tsp




Step 1 Lets Marinate the chicken first. Take bowl and add all ingredients listed under marinate   and mix well now add chicken to it and cover the chicken pieces well with the marinate. Do make little deep slits in the chicken pieces so that the marinate goes inside the chicken pieces. Keep in aside to marinate for atleast 1 hour.

Step 2 Take a kadai and heat 2-3 tbsp of ghee. Add onion, cashews and almonds to it and fry it for about 2 minutes on medium flame. Traditionally we do not add tomato at this stage, tomato puree is used and added later after grinding onion to a smooth paste but I like to add it and fry with onion for a minute. Also I am going to add a special paste of ginger garlic and green chillies to it. You can even use Kasmiri red chilly powder if you do not want to add green chillies which is less spicy and gives a very good red color. Once the mixture is ready let it cool down and grind it to a smooth paste using about ¼ cup of milk.

Step 3 In another non stick pan add about 3 tbsp of ghee and place all marinated chicken pieces in it. Flip it when it’s done on one side. When its 80% cooked switch off the flame.

Step 4 Take the kadai which you used to fry onions. Add 2 tbsp ghee and add bay leaf, black elaichi, Clove, star anise, jeera let it splatter. Add the onion paste we prepared and fry for a minute. If you are using tomato puree you may add it at this stage. Add all spices –  salt, chilly powder, coriander powder, cumin powder, garam masala, turmeric powder.  Now add the roasted chicken pieces and coat all pieces well. I used about a cup of water now to cook but you may add milk to make the gravy richer. Add about ¼ cup of malai/cream and cook for another 10 minutes or until the chicken is well cooked. You can adjust the consistency of the gravy by adding water.


Add some chopped coriander leaves.

Serve it in a bowl and garnish with coriander leaves and some cream over it.

Chicken Changezi is best enjoyed with Roomali Roti or Naan.



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