Restaurant Style Murgh Changezi

Restaurant Style Murgh Changezi - Plattershare - Recipes, food stories and food lovers
Murgh changezi is a mouth watering mughlai dish of Roasted Chicken in a fabulous Tomato Sauce! Murgh changezi is a popular dish of old Delhi from the times of ghengiz khan
5 from 1 vote
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Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Mughlai, North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 1/2 kg Chicken boneless
  • 3 Onions nos sliced and fried
  • 3 Tomato nos pureed
  • 1 cup Curd
  • 1 cup Milk
  • 10 cashews nos
  • 2 tbsp Ginger Garlic Paste
  • 1 tsp Tumeric 1 Tsp tumeric
  • 1 tbsp red chili powder
  • 2 tbsp Coriander Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Kasuri methi
  • 1 tsp Jeera Powder
  • 1-2 tsp Salt or as per taste
  • 5 tbsp Oil
  • 2 tbsp Cream


  • In a bowl add cleaned chicken to it add 2 spoons curd 1/2 spoon ginger garlic paste 1/2 spoon red chilli powder salt and mix well . Keep aside for half an hour
  • Make a paste of fried onions and cashew nuts adding a little water in the grinder
  • In a deep pan add 2 tbsp oil and roast the marinated chicken for approximately 10 minutes on a medium flame
  • Take another thick bottomed pan to it add oil and heat then add ginger garlic paste and saute for a minute. To it add the pureed tomatoes and saute for a few minutes till the rawness of tomato es goes away.
  • To this mixture add all the dry masalas like tumeric red chilli powder coriander powder jeera powder and stir them together in mixture for a few minutes.
  • After the spices are stirred in the puree mixture on high flame add 1 cup milk while continuously stirring the mixture. Cook it till the milk thickens
  • To this milk mixture add the chicken and mix well . Later after a few minutes add the onion cashew paste left over curd and garam masala and mix well till all the ingredients come together and form a gravy consistency .
  • Adjust the consistency by adding a little water add cream and cook on a low flame covered for about 10 minutes
  • Remove the lid and mix well and serve hot . Garnish the dish with jullians of ginger green chilly and fresh coriander leaves.
  • Serve it hot with roti/rice

Recipe Notes

Try using kashmiri Lal mirch powder instead of the regular red chilli powder 
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5 from 1 vote

EKta Suri
EKta Suri

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