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Restaurant Style Murgh Changezi

5 from 1 vote

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
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Served AsDinner, Lunch
Servings 4


  • 1/2 kg chicken boneless
  • Onions - 3 nos sliced and fried
  • Tomatoes 3 nos pureed
  • Curd - 1 cup
  • Milk - 1 cup
  • Cashew nuts 10 to 12 nos
  • Ginger garlic paste 2 tbsps
  • Tumeric 1 tsp
  • Red chilli powder 1 tbsp
  • Coriander powder 2 tbsp
  • Garam masala 1 tsp
  • Kasturi methi 1/2 tsp
  • Jeera powder 1 tsp
  • Salt
  • Oil 5 tbsps
  • Cream 2 tbsp


  • 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


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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