Yes, the name Chicken/Murgh Changezi might remind you of the mighty emperor Genghis Khan, popularly known as Changez Khan in the Indian sub-continent (It did to me). There may not be any connection but it would be interesting how Chicken Changezi got its name. Maybe Changez Khan loved this dish and passed it on to all regions he conquered. With a combination of yogurt, tomato puree, and milk, Chicken Changezi stands out on your Mughlai menu unlike the regular chicken curry. Given the amount of oil and butter in this dish, it may be a once-in-a-while indulgence for health-conscious. Also, its simple with usual ingredients so you don’t need any advance planning.
1/4 cup oil
2 onions, chopped
2 tbsp ginger-garlic paste
1 kg chicken, cubed
1 cup beaten yogurt
1/2 tsp turmeric
1 tsp garam masala
1 tsp red chilli powder
1 1/2 tsp salt
1/2 cup tomato puree
1/2 cup butter
1/2 cup milk
1. Heat the oil and add chopped onions. Fry till light golden.
2. Add the ginger-garlic paste, salt, red chilli powder, and turmeric powder. Sauteé for about 20 seconds on medium to low flame stirring constantly. If the spices are sticking to the bottom, add about 1 to 2 tsp of water.
3. Add the chicken pieces and mix well to coat chicken pieces in spices.
4. Add the beaten yogurt while stirring continuously so that the yogurt doesn’t curdle.
5. Add the tomato puree. Cover and cook on low heat till oil separates from the gravy.
5. Now, add the milk while stirring continuously. Next, add the butter. Mix to even out all the ingredients in the gravy. Cover and cook on low heat till the chicken is done.
6. Once the chicken is done, add the garam masala. Give it a stir, cover, and allow to simmer for 5 minutes.