चंगेज़ी चिकन | Changezi Chicken | Sanjeev Kapoor Khazana

This recipe of chicken is full of spices and flavours that make it rich and decadent.



750 grams chicken, cut into 2 inch pieces on the bone
½ cup yogurt
1 tbsp ginger-garlic paste
1 tsp lemon juice
Salt to taste
½ tsp turmeric powder
2½ tsps red chilli powder
6 tsps oil
1 large onion, sliced
8-10 cashew nuts
1 bay leaf
1 inch cinnamon stick
2 green cardamoms
1 black cardamom
1 tbsp ginger-garlic paste
1 tsp coriander powder
1 tsp Tata Sampann Chicken Masala
1 cup fresh tomato puree
2-3 green chillies, chopped
½ cup milk
A pinch of dry fenugreek leaves (kasuri methi) powder + for garnish
¼ tsp chaat masala
2 tbsps fresh cream + for drizzling
Parantha to serve
Onion slices to serve


1. Take chicken in a large bowl, add yogurt, ginger-garlic paste, lemon juice, salt, turmeric powder, and red chilli powder and mix well. Set aside to marinate for 30 minutes.
2. Heat 2 tsps oil in a deep non-stick pan, add onion, cashew nuts and a pinch of salt and sauté for 1-2 minutes or till the onion turns translucent.
3. Take the pan off the heat and allow the mixture to cool slightly. Put this into a blender jar, add ¼ cup water and blend to a fine paste.
4. Heat 2 tsps oil in a non-stick wok, add a few chicken pieces at a time and sauté on high heat for 3-4 minutes.
5. Heat remaining oil in the same non-stick deep pan, add bay leaf, cinnamon stick, green cardamoms and black cardamom and sauté till fragrant.
6. Add the onion-cashew paste and ¼ cup water and mix well. Add ginger-garlic paste, mix and sauté till the raw smell goes away.
7. Add salt, remaining turmeric powder, remaining red chilli powder, coriander powder and Tata Sampann Chicken Masala and sauté well.
8. Add tomato puree and green chillies, mix, cover and cook for 5 minutes or till the oil separates.
9. Add the chicken pieces and milk and mix. Add ½ cup water, mix, cover and cook for 7-10 minutes.
10. Add dry fenugreek leaves powder, chaat masala and fresh cream and mix and cook for 2-3 minutes.
11. Take the pan off the heat and transfer the changezi chicken into a serving bowl, garnish with dry fenugreek leaves powder and drizzle fresh cream.
12. Serve hot with parantha and onion slices.

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