Old Delhi Chicken Changezi
Rich, tangy, and velvety tomato-cream gravy named after Genghis Khan.
About this dish
Named after the Mongol conqueror Genghis Khan, this dish is a hallmark of Old Delhi’s Mughlai cuisine, specifically around Daryaganj. Unlike standard curries, it utilizes a unique technique of roasting the chicken first and then simmering it in a tangier, milk-based tomato gravy. It is distinctive for its vibrant orange-red hue and a silky texture that balances heat with the sweetness of fried onions.
Ingredients
For the Chicken Roast
- 1 kg Chicken, curry cut pieces
- 100g Yogurt, whisked
- 1 tbsp Ginger-Garlic paste
- 1 tsp Salt
- 1 tsp Kashmiri red chili powder
- 2 tbsp Oil for shallow frying
For the Gravy Base
- 2 large Onions, sliced and deep-fried until golden (Birista)
- 200g Tomato puree, fresh
- 1/2 cup Milk, full fat
- 1/4 cup Heavy cream
- 1 tbsp Ginger-Garlic paste
- 2 tsp Coriander powder
- 1 tsp Garam masala powder
- 1 tsp Chaat masala
- 1 tbsp Dried fenugreek leaves (Kasuri Methi), toasted and crushed
- 3-4 Green chilies, slit
- 50g Butter
Method
- 1
Marinate the chicken
In a large glass bowl, combine the chicken pieces with yogurt, ginger-garlic paste, salt, and chili powder. Massage the marinade into the meat and let it rest for at least 30 minutes at room temperature. This ensures the enzymes in the yogurt begin to tenderize the muscle fibers.
- 2
Shallow fry the chicken
Heat 2 tablespoons of oil in a heavy-bottomed pan over medium-high heat. Sear the chicken pieces in batches until they develop a charred, golden-brown crust, approximately 4-5 minutes per side. The chicken should be about 70% cooked; remove and set aside.
- 3
Prepare onion paste
Take the pre-fried golden onions and grind them into a smooth paste using a splash of water or milk. This 'Birista' paste provides the characteristic body and nutty sweetness to the Changezi gravy.
- 4
Sauté aromatics
In the same pan (keep the chicken drippings), add the butter and once it foams, add the ginger-garlic paste. Sauté for 2 minutes on low heat until the raw pungent smell vanishes and it turns light beige.
- 5
Cook the tomato base
Pour in the fresh tomato puree and cook on medium heat. Add coriander powder and red chili powder. Stir continuously for 8-10 minutes until the moisture evaporates and the fat starts to separate at the edges.
- 6
Incorporate onion and milk
Add the prepared onion paste and stir well. Gradually pour in the milk while stirring constantly to prevent curdling. This creates a velvety, pale orange base that is classic to this Dilli-6 specialty.
- 7
Simmer the chicken
Add the charred chicken pieces into the gravy along with any resting juices. Cover with a tight lid and simmer on low heat (Dum) for 10-12 minutes until the chicken is tender and fully cooked.
- 8
Season and emulsify
Sprinkle the chaat masala and garam masala over the top. Add the heavy cream and stir gently in a circular motion. The color will brighten and the gravy will thicken significantly.
- 9
Final tempering
Add the slit green chilies and the crushed Kasuri Methi. These add a fresh pungent aroma and a depth of floral bitterness that cuts through the richness of the cream.
- 10
Resting period
Turn off the heat and let the dish sit covered for 5 minutes. This allows the butter to float to the top, a visual sign of a perfectly cooked Changezi.
Notes & variations
- If the gravy is too thick, adjust with a splash of warm milk instead of water.
- Store leftovers in an airtight container for up to 3 days; the flavor deepens over time.
- Ensure the tomatoes are ripe and red for the best natural color.
- You can add a drop of edible orange food color for that specific restaurant-style look.
Serve with
Serve piping hot with Khamiri Roti or a buttery Garlic Naan.
Cook's note
Always toast the Kasuri Methi on a warm tawa for 30 seconds before crushing to release the essential oils.