Authentic Murgh Changezi: Creamy Mughlai Chicken Recipe
1 hour 10 minutes
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About Authentic Murgh Changezi: Creamy Mughlai Chicken Recipe
Experience the rich culinary heritage of Old Delhi with this authentic Murgh Changezi recipe. This decadent Mughlai chicken dish boasts tender, roasted chicken in a luscious tomato-based gravy, infused with aromatic spices and a creamy blend of yogurt and milk. Its origins trace back to the era of Genghis Khan, making it a timeless classic.The creamy texture and complex flavors of this Murgh Changezi are achieved through a careful balance of fried onions, cashews, and a medley of warming spices. It's a truly royal dish, perfect for a special occasion or a luxurious weeknight dinner.Follow our step-by-step guide to recreate this iconic North Indian masterpiece. Serve it hot with naan, roti, or rice for an unforgettable dining experience.
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Recipe Time & More
Prep30 minutes
Cook40 minutes
Total1 hour 10 minutes
Ingredients
Chicken & Marinade
- 500 gm Chicken boneless, cut into 1-inch pieces
- 2 tbsp Yogurt greek yogurt recommended
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Chili Powder adjust to taste, red
- 1 tsp Salt adjust to taste
For the Gravy
- 3 Tomatoes medium-sized, pureed
- 1 cup Yogurt full-fat, plain
- 1 cup Milk whole milk
- 1 tsp Turmeric Powder
- 1 tbsp Chili Powder adjust to taste, red
- 2 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1/2 tsp Dried Fenugreek Leaf dried fenugreek leaves
- 5 tbsp Vegetable Oil
- 2 tbsp Cream heavy cream or coconut cream
Instructions
Marinate the Chicken
- Marinate the chicken with 2 tbsp yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, and salt. Set aside for at least 30 minutes.
Prepare the Onion-Cashew Paste
- Blend the fried onions and cashews with a little water until a smooth paste forms.
Roast the Chicken
- Heat 2 tbsp oil in a pan and roast the marinated chicken until lightly browned, about 10 minutes over medium heat.
Make the Gravy
- Heat remaining oil in a separate pan. Add ginger-garlic paste and sauté for 1 minute. Add pureed tomatoes and cook until softened, about 5 minutes.
Add Spices
- Add turmeric powder, red chili powder, coriander powder, and cumin powder to the tomato mixture. Cook for 2-3 minutes until fragrant.
Simmer with Milk
- Pour in 1 cup of milk, stirring constantly until the milk thickens slightly.
Combine and Simmer
- Add the roasted chicken to the milk mixture. Stir well, then add the onion-cashew paste, remaining yogurt, and garam masala. Mix until a smooth gravy forms.
Finish and Garnish
- Adjust consistency by adding a little water if needed. Stir in the cream and simmer for 10 minutes on low heat, covered. Remove the lid, stir well, and garnish with fresh coriander, green chili, and julienned ginger. Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Murgh Changezi
- For a richer flavor, use ghee (clarified butter) instead of oil.
- Deep-frying the onions before blending them creates a wonderfully caramelized and flavorful paste.
- Don't overcook the chicken; it should be tender but not mushy.
- Adjust the amount of chili powder to your preferred spice level.
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Recipe Nutrition
Calories: 929kcalCarbohydrates: 48gProtein: 27gFat: 75gSaturated Fat: 4gPolyunsaturated Fat: 21.3gMonounsaturated Fat: 42.6gCholesterol: 3mgSodium: 855mgFiber: 5gSugar: 16g
EKta Suri
Articles: 4
5 Comments
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I’m eager to make this recipe!
Looks incredible! Thanks for the details.
Looks so wonderful! Thanks for posting.
This looks so good! Appreciate the share.
This looks incredible! I need to try it.