Freshmenu Blog


Freshmenu Blog

The most feared invader Genghis Khan was believed to have had a soft-spot for great food! Ghenghis Khan is said to have been impressed by the right amount spices and cream in the korma prepared by one of his cooks, and Changezi Chicken, named after the Mongolian ruler, sealed its place in the history books. We take a leaf out of the recipe book of the Mongols who lived in Old Delhi to give you a bite of history! Caramelized onions balance the spicy cashew-based gravy that the succulent chicken drumsticks are basted in. A healthy serving of almond- and saffron-flavoured rice too make a part of this historical treat!


For the gravy:

Chicken drumstick - 1000gm

Ghee- 30gm

Cloves- 2gm

Black Cardamom- 1gm

Cinnamon sticks - 2gm

Coriander powder - 15gm

Garam masala powder - 10gm

Ginger - garlic paste - 10gm

Curd(beaten) - 150 ml

Cashewnut - 80gm

Brown onion - 100gm

Red chilli powder(degi mirch) - 15gm

Chopped coriander(for garnish) - 10gm

Fresh cream(for garnish) - 10ml

Salt- 5gm

Water- 200ml

Chilli oil(For garnish) - 10ml

For the Badami Pulao

Boiled basmati rice - 1000gm

Saffron strands - 0.25gm

Almond flakes - 30gm

Ghee - 20ml

Cumin seeds - 5gm

Green chilli - 5gm

Mint leaves - 10gm

Brown onion - 20gm

Milk - 10ml

Cloves - 2gm

Cardamom - 2gm

Salt - 5gm

_17FM00093_Changezi Chicken Korma (Non Veg).jpg

Preparation Method


Roast cashew nuts in a little ghee till golden brown.

Add water and grind it to a fine paste with brown onions.

Heat ghee; add whole garam masala (cloves, green and black cardamoms etc.)

Add coriander powder, red chilli powder, garam masala powder, ginger-garlic paste, yoghurt and stir well.

Now add chicken pieces and cook.

When the oil separates from the chicken, add the onion - cashew nut paste.

Season and garnish with cream and the chopped coriander leaves.


To try similar of these excitinig dishes, explore our menu today.