Chicken Changezi

Chicken Changezi is a Mughlai preparation that's made with tender, juicy bone-in chicken pieces roasted first & than cooked in an extremely rich, mildly fragrant, milk & cream based curry sauce. Chicken Changezi tastes best with Roomali roti & Naan.

5 from 12 votes

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Course: Main Course

Cuisine: Indian

Keyword: Chicken Changezi, Chicken Changezi Recipe, Instant Pot Chicken Changezi

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: people

Calories: 465kcal

Author: Meghna Chakraborty

Ingredients

700 gms Chicken on bones 1.54 pounds
1 tsp Ginger Garlic Paste
¾ cup deep fried onion loosely packed
12 broken cashew nuts if using whole use 5 or 6
½ cup Tomato Puree
⅓ cup cream
1.5-2 cups Milk
¼ cup Ghee melted
10 deep fried Makhanas OPTIONAL
1 tsp crushed kasturi methi also known as dried fenugreek leaves
1 tsp Chaat masala
½ tbsp Coriander Powder heaped
½ tbsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder heaped
1 tsp Garam Masala Powder
1 tsp chopped ginger or juliennes
1 tbsp Lemon Juice
Salt (to taste)
250-300 ml warm water

For Roasting the Chicken

For making the Birista (deep fried onion)

2 large onion finely sliced separated
1 cup Oil choose an oil with high smoking point

Instructions

How to skillet roast the chicken:

Begin by flash marinating the chicken pieces with turmeric, red chili powder and salt.
Heat a skillet over medium high heat and sear the meat well on all sides. Set aside. It should take you around 6-7 mins.

How to make the Birista (Deep fried onion):

Slice the onions finely and separate the slices with your fingers. This is a MUST for a perfect home-made barista.
Heat the oil in a deep bottom pan over medium high heat.
Release the onion slices and fry them until lightly brown. It should take you 7-8 mins. Fry them in batches to prevent limp onions. Set aside.

How to make Chicken Changezi in an Instant Pot:

Press the SAUTE button in your instant pot and set it to LOW.
Dump the milk, ghee, ginger garlic paste, spices (except the chaat masala) and the tomato puree together and give everything a good whisk.
Simmer at LOW (Saute mode) for 2-3 mins until the sauce becomes smooth and silky.
In the meantime make a smooth paste of the birista (fried onion) and the cashews. Set aside.
Add the onion + cashew paste, the chaat masala and about 250-300 ml warm water to the simmering sauce. The water amount may vary. The trick to judge the water is that after adding the chicken pieces they should just dip in the sauce and not remain under the sauce.
Press the CANCEL button and than close the lid of the IP, seal the valve to the SEALING position.
Now press the PRESSURE COOK button and set to at LOW for 1 min. OR you may totally skip the pressure cooking part and instead simmer the sauce at LOW (SAUTE mode) for 6 mins stirring frequently.
After 1 min as the IP starts to beep do a QPR (Quick pressure release), open the lid and give the sauce a good stir.
Now add the cream, kasturi methi and half of the chopped ginger to the sauce. Add the roasted chicken pieces and mix everything well.
At this point its VERY IMPORTANT to check that the chicken should just dip in the sauce and not be completely under the sauce. Refer the pic No. 16 and check the video. If need be add some warm water.
Close the lid of the IP. Seal the valve to the sealing position and press the PRESSURE COOK button and set it at LOW and set the time for 10 mins.
After 10 mins when the IP starts to beep do not do a QPR instead wait for a natural pressure release for at least 8 mins, release the remaining residual pressure and open the lid. Or you might instead do a complete NPR and allow the pin (the small round structure just beside the valve) to drop naturally.
The chicken will be completely cooked and reach that ultimate tender state where the meat will fall off from the bones. Serve it with Naan bread or rice.

Video

Notes

Instant Pot Abbreviations used in today's post: IP = Instant Pot, QPR = Quick Pressure Release, NPR = Natural Pressure Release.
You may skip adding the deep fried Makhanas or Fox Nuts.
Serving Ideas: Serve this delcious Chicken Changezi with Chapati, Naan bread or rice. It even tastes good with a simple rice pilaf.
Storing Ideas: It keeps good in the fridge for 4 days when kept in an air tight container.
Is Chicken Changezi freezable? No, it's not.
You may adjust the amount of ghee in this recipe. Use more or less according to your taste preference. I would not use less than ¼ cup though.
VERY IMPORTANT: This is a tip to avoid the BURN message in your IP. Remember that the sauce should have enough liquid so that the roasted chicken pieces just dips in and not gets completely submerged. If you feel the sauce needs a little more liquid before the final pressure cooking. Add some warm water & mix everything well.

Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.

Nutrition Facts

Chicken Changezi

Amount Per Serving

Calories 465 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 24g150%

Cholesterol 101mg34%

Sodium 1331mg58%

Potassium 398mg11%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 7g8%

Protein 14g28%

Vitamin A 1310IU26%

Vitamin C 13.4mg16%

Calcium 75mg8%

Iron 1.7mg9%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition