Chicken Changezi is a street‑food classic from Delhi’s Mangolpuri area, inspired by stories of Genghis Khan’s soldiers but actually created by Indian cooks using local spices. It reflects the rustic, chunky style of Delhi’s street fare rather than royal Mughlai refinement.

In Delhi the dish is made with a coarse onion‑cashew paste and fresh tomato puree, while in Lucknow cooks may add a touch of saffron or use more cream for richness. Some versions in Bhopal incorporate a hint of mustard oil for extra pungency.

It is traditionally served hot in a flat pan, accompanied by khamiri roti or buttered naan, allowing the thick, rustic gravy to be scooped up with the bread. A side of cucumber raita often balances the heat.

Chicken Changezi is a popular everyday dinner but is also prepared for weekend family gatherings and street‑food festivals in Delhi, where its bold flavors and hearty texture are celebrated.

Its hallmark is the coarse onion‑cashew paste that thickens the gravy without making it silky, and the use of the same oil from fried onions to infuse the sauce, giving it a distinct, rustic depth that differs from smoother Mughlai kormas.

Traditional ingredients include bone‑in chicken, fresh tomatoes, onions, cashew nuts, yogurt, and Deggi red chili powder. Acceptable substitutes are almond for cashews, buttermilk for yogurt, and Kashmiri chili powder if Deggi is unavailable.

Common errors include over‑browning the onions (which makes the gravy bitter), cooking the chicken fully before adding it to the gravy (resulting in dry meat), and using canned tomato puree which lacks the fresh brightness needed for this street‑style dish.

A flat pan provides a larger surface area for the onion‑cashew paste and tomato puree to caramelise evenly, creating the characteristic chunky texture. A kadhai would concentrate heat and risk burning the coarse masala.

Yes. You can marinate the chicken and prepare the onion‑cashew paste and tomato puree up to a day ahead. Store the gravy and chicken separately in airtight containers in the refrigerator for up to 3 days, then combine and reheat before serving.

Chef Ranveer Brar’s YouTube channel focuses on Indian home cooking, showcasing classic regional dishes, modern twists, and detailed technique breakdowns that make traditional recipes accessible to everyday cooks.

Chef Ranveer Brar emphasizes authenticity while simplifying steps, often reusing cooking oil for flavor and explaining cultural back‑stories. He balances rustic street‑food flavors with clear, home‑cook‑friendly instructions, unlike some channels that prioritize elaborate plating over technique.