Creamy Chicken Changezi Delight

Creamy Chicken Changezi is a rich and comforting dish perfect for home cooks wanting to impress without spending hours in the kitchen. Its velvety tomato and cashew-based gravy combined with tender chicken makes it a go-to recipe for cozy dinners or special occasions.

I first made this after a friend recommended it for a festive meal. It quickly became a favorite because the creamy texture and warm spices hit that perfect balance of indulgence while still feeling homey.

Ingredients

• Bone-in chicken or boneless thighs: provide juicy meat with excellent flavor, choose fresh poultry from a trusted source
• Yogurt: tenderizes and adds subtle tang to the marinade, enhancing the overall tenderness of the chicken
• Ginger-garlic paste: is a foundational ingredient that brings warmth and depth, fresh paste or homemade is best for vivid flavor
• Kashmiri chili powder: gives a beautiful red hue and gentle heat, pick a fresh vibrant tin if possible for the best color and taste
• Turmeric: adds earthiness and a lovely golden tone, opt for fresh, bright powder free of clumps
• Butter and ghee: build the aroma and richness of the gravy, using quality dairy and clarified butter elevates every bite
• Tomato puree: gives a robust acidic base that balances the creaminess
• Cashew paste: is the key to the luscious silky texture, blanch raw cashews and blend smooth for freshness
• Fresh cream: adds a luxurious finish and softens the spices, full-fat cream from a local creamery makes a difference
• Cumin, coriander powders, garam masala, and kasuri methi: layer fragrant spice notes and complexity
• Salt: is crucial for bringing out the natural flavors, so seasoning carefully is important

Instructions

Build The Marinade:

Marinate chicken in yogurt combined with ginger-garlic paste, Kashmiri chili powder, turmeric, and salt. Let this rest for at least one hour preferably in the fridge so the flavors penetrate and the meat softens. This step is essential to ensure a juicy, flavorful result.

Sear The Chicken:

Heat ghee in a heavy skillet and sear the marinated chicken over medium-high heat until all sides are browned and fragrant. This caramelization locks in flavor and forms a tasty crust. Once browned, remove chicken and set aside.

Sauté The Onions and Aromatics:

In the same pan, melt butter with a bit more ghee then add the sliced onions. Cook gently over medium-low heat for about ten minutes or until golden and soft. This slow cooking develops sweetness that balances the spices. Stir in ginger-garlic paste and cook briefly until aromatic.

Develop The Gravy Base:

Add cumin powder, coriander powder, turmeric, Kashmiri chili powder and stir for 30 seconds to toast the spices. Pour in tomato puree and simmer, stirring occasionally, until the oil starts to separate from the mixture. This signals the spices and tomato have cooked through and flavors are well developed.

Enrich With Cashew Paste and Cream:

Stir in the smooth cashew paste and fresh cream, combining thoroughly to create a creamy, rich sauce. Cooking at a low simmer here helps the sauce thicken and meld all the layers of flavor.

Simmer Chicken In Sauce:

Return the browned chicken to the pan, nestling it into the gravy. Cover and simmer gently until the chicken is cooked through and tender, about 20 to 25 minutes depending on the cut. This slow finish ensures the sauce infuses the meat deeply.

Finish With Final Spices:

Sprinkle garam masala and kasuri methi over the dish and stir lightly to combine. Taste and adjust salt as needed. Let the dish rest off the heat for a few minutes before serving to let the flavors settle. Garnish with a swirl of cream or fresh coriander if you like.

I am particularly fond of the cashew paste because it creates that unmistakable silky texture that makes the gravy feel special. Sharing this dish always brings memories of family gatherings where the aroma would draw everyone to the table before the food was even served.

Storage Tips

Cool the chicken completely before storing. Keep in an airtight container in the fridge for up to three days. Reheat gently on low to preserve creaminess and prevent the sauce from breaking.

Ingredient Swaps

Chicken thighs can be replaced with bone-in drumsticks or even boneless breasts though cooking times will vary slightly. Cashew paste can be substituted with almond paste for a different nutty flavor but it won&t be quite as creamy.

Serving Ideas

Serve with basmati rice or warm naan to soak up the luscious sauce. A side of lightly sautéed greens or cucumber raita adds brightness that complements the richness.

This recipe&s creamy sauce and warm spices make every meal feel special and inviting. Perfect for impressing guests or enjoying a cozy night in.

Frequently Asked Recipe Questions

→ What cut of chicken works best for this dish?

Bone-in chicken or boneless thighs are ideal, as they stay juicy and absorb marinade flavors well throughout cooking.

→ How long should the chicken marinate?

Marinating for at least one hour allows the yogurt and spices to tenderize and infuse the chicken deeply.

→ Can cashew paste be substituted?

Almond paste or soaked and ground poppy seeds can be used, though cashews give a uniquely creamy texture and subtle sweetness.

→ Why use both butter and ghee in the cooking process?

Butter adds richness and a mild sweetness, while ghee offers a nutty flavor and higher smoke point, ideal for sautéing spices and onions.

→ What does kasuri methi contribute to the dish?

Dried fenugreek leaves lend a fragrant, slightly bitter herbal note that balances the creamy and spicy elements beautifully.

→ How can I adjust the heat level?

Reducing Kashmiri chili powder lowers spiciness while preserving flavor; adding fresh cream at the end also mellows heat.