Chicken Changezi

Rich, aromatic, and bursting with Mughlai flavours, Chicken Changezi is a restaurant favourite known for its creamy tomato-based gravy and tender, spice-coated chicken. Every bite is a perfect blend of smoky spices, buttery richness, and comforting warmth, making it an ideal dish for festive meals or weekend indulgence.

Prepared with P Mark Kachi Ghani Mustard Oil, this classic recipe gains an added depth of flavour while staying true to its rich North Indian roots. Pair it with butter naan, tandoori roti, or jeera rice for a truly satisfying meal.

Ingredients

For the chicken:

• Chicken – 500 g (bone-in or boneless)

• P Mark Kachi Ghani Mustard Oil – 2 tbsp

• Curd – 1/2 cup

• Ginger-garlic paste – 1 tbsp

• Turmeric powder – 1/2 tsp

• Kashmiri red chilli powder – 1 tsp

• Garam masala – 1/2 tsp

• Salt – to taste

For the Gravy

• P Mark Kachi Ghani Mustard Oil – 2 tbsp

• Butter – 1 tbsp

• Onion – 2 medium, finely chopped

• Tomato puree – 2 cups

• Ginger-garlic paste – 1 tbsp

• Kashmiri red chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Cumin powder – 1/2 tsp

• Fresh cream – 3 tbsp

• Kasuri methi – 1 tsp

• Garam masala – 1/2 tsp

• Salt – to taste

• Water – as required

• Fresh coriander – for garnish

Method

1. Marinate the chicken with curd, ginger-garlic paste, turmeric, Kashmiri red chilli powder, garam masala, salt, and 2 tbsp P Mark Kachi Ghani Mustard Oil. Let it rest for at least 30 minutes.

2. Heat P Mark Kachi Ghani Mustard Oil until it reaches its smoking point, then reduce the heat. Add butter, followed by chopped onions, and sauté until golden. Add ginger-garlic paste and cook until fragrant.

3. Add tomato puree, Kashmiri red chilli powder, coriander powder, cumin powder, and salt. Cook until the masala thickens and the oil begins to separate.

Add the marinated chicken and cook until it is well coated with the masala. Pour in a little water, cover, and cook until the chicken is tender.

Stir in fresh cream, kasuri methi, and garam masala. Simmer for 2–3 minutes until the gravy becomes rich and velvety.

Garnish with fresh coriander and serve hot.