Wah, Wah! Chicken Changezi: A Royal Treat Fit for a Maharaja!

Namaste, Salaam, and Sat Sri Akal, my lovely food-loving friends! Chef Curry Do-Pyaza here, ready to whisk you away on another flavourful adventure. Today, we are diving headfirst into the rich and creamy world of Chicken Changezi, a dish so magnificent, it’ll make you feel like royalty!

This dish is a showstopper! You’ll often find it gracing tables during festive occasions like Diwali, Eid, and even grand wedding celebrations. It’s a dish that brings people together, a true symbol of sharing and joy. Think of it as a warm hug on a chilly winter evening, or a burst of sunshine during the monsoon season.

A Tale of Two Cities (and a Conqueror!)

The history of Chicken Changezi is as intriguing as its taste. Legend has it that this dish was created in Delhi, inspired by the Mughal emperor Genghis Khan (yes, the very same!). It’s said that the cooks of Old Delhi, with their culinary genius, adapted the robust flavours of Mughal cuisine to create this creamy, decadent delight. The dish is a testament to the blending of cultures and the magic that happens when different flavours meet.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients – The Stars of Our Show:

Chicken: 1 kg, cut into medium-sized pieces (preferably bone-in for extra flavour)
Dahi (Yogurt): 1 cup, plain and thick
Pyaaz (Onion): 2 large, finely chopped
Adrak-Lahsun Paste (Ginger-Garlic Paste): 2 tablespoons
Tamatar (Tomatoes): 3 medium, pureed
Hari Mirch (Green Chillies): 2-3, finely chopped (adjust to your spice level)
Lal Mirch Powder (Red Chilli Powder): 1 teaspoon (for that fiery kick!)
Haldi Powder (Turmeric Powder): 1/2 teaspoon (for that golden glow!)
Dhania Powder (Coriander Powder): 2 teaspoons (for earthy aroma!)
Garam Masala: 1 teaspoon (the soul of Indian cooking!)
Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed (for that unique flavour)
Fresh Cream: 1/2 cup (for that luxurious richness)
Hara Dhania (Fresh Coriander Leaves): For garnish, chopped
Tel (Oil): 4 tablespoons (for sautéing)
Makhan (Butter): 2 tablespoons (for that extra touch of indulgence)
Namak (Salt): To taste

Instructions – The Dance of Flavours:

Marinate the Chicken: In a large bowl, mix the chicken with yogurt, ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, and salt. Let it marinate for at least 30 minutes (or even better, for a couple of hours in the refrigerator). The longer it marinates, the more flavorful it becomes!
Sauté the Onions: Heat oil in a large, heavy-bottomed pan or kadhai (wok) over medium heat. Add the chopped onions and sauté until they turn a beautiful golden brown. Patience is key here!
Add the Ginger-Garlic and Tomatoes: Add the remaining ginger-garlic paste and sauté for another minute until fragrant. Then, add the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
Spice it Up!: Add the marinated chicken to the pan and cook, stirring occasionally, until the chicken is browned on all sides. This seals in the juices and adds a lovely depth of flavour.
Simmer and Dream: Add a cup of water, bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
The Finishing Touch: Stir in the garam masala, crushed kasuri methi, and fresh cream. Simmer for another 5 minutes, allowing the flavours to meld together beautifully.
Butter it Up: Add butter for that extra richness.
Garnish and Serve: Garnish with fresh coriander leaves and serve hot.

Tips for a Changezi Masterpiece:

Quality Ingredients: Use fresh, high-quality ingredients for the best flavour.
Marination is Key: Don’t skimp on the marination time. It makes a world of difference!
Slow and Steady: Cooking the chicken on low heat allows the flavours to develop fully.
Taste and Adjust: Always taste and adjust the seasoning according to your preference.

Cooking it Your Way:

Gas Stove: Follow the instructions above for a traditional method.
Induction Stove: Similar to gas stove cooking, adjust the heat settings accordingly.
Pressure Cooker: Sauté the onions and spices as instructed, then add the chicken and 1/2 cup of water. Pressure cook for 2-3 whistles. Release the pressure naturally before opening.
Oven: Preheat the oven to 350°F (175°C). Follow the instructions up to step 5, then transfer the mixture to an oven-safe dish, cover with foil, and bake for 30-40 minutes.
Slow Cooker/Crockpot: Sauté the onions and spices as instructed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cream and garam masala in the last 30 minutes.

Nutritional Information (Approximate, per serving):

Calories: 450-550
Protein: 40-50g
Fat: 25-35g
Carbohydrates: 10-15g

Serving Suggestions – A Feast for the Senses:

Serve Chicken Changezi hot with:

Naan or Roti: For scooping up that delicious gravy.
Jeera Rice: A simple yet flavourful accompaniment.
Salad: A refreshing counterpoint to the richness of the dish.
Raita: A cooling yogurt dip to soothe the palate.

Your Turn to Shine!

Now, my dear friends, it’s your turn to create this royal dish in your own kitchens. Gather your ingredients, put on your chef hats, and let the magic happen! Cook this delightful dish for your loved ones and enjoy the smiles it brings. I am sure your friends and family will love this dish.

Happy cooking!

Your friend,

Chef Curry Do-Pyaza