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chicken changezi in bowl

Chicken Changezi

Chicken Changezi is a rich and creamy but mild chicken curry that is perfect with some fluffy naan bread. The sauce has milk, cream, and cashews, so save it for those times when you don't mind indulging a bit!
Course Dinner
Cuisine Indian
Keyword chicken changezi, chicken curry, chicken dinners, instant pot chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 359.1kcal


  • 6-quart Instant Pot Duo
  • Blender


  • 3 tablespoon ghee
  • 1 medium red onion sliced
  • 10-15 cashews
  • 4 tablespoon ginger garlic paste
  • 1.5 cup tomato puree
  • 1.5 cup milk
  • 1 tablespoon coriander powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon chat masala
  • 1.5 teaspoon garam masala
  • salt to taste
  • 1.5 lbs chicken pieces bone-in
  • 1.5 cup cream
  • 1 tablespoon dried fenugreek leaves or kasuri methi


  • On saute, add 1 tablespoon ghee to the steel insert of your instant pot and when it melts, add the onions and cashews. Fry until pinkish, then take out and when cool, grind to a fine paste. 
  • Add the remaining 2 tablespoon ghee to the instant pot and add the ginger garlic paste, tomato puree, the onion-cashew paste prepared in step 1, milk, all the powdered spices and salt. Add half a cup water, mix well and cover with a glass lid. Let this masala cook for 8-10 minutes or until the ghee floats at the top. If you see the masala getting dry, simply add a few splashes of water. 
  • Cancel sauté and add the chicken pieces. Add half a cup water and secure the lid. Make sure the steam release handle is on 'sealing' and press the pressure cooking button (high). Set the timer to 4 minutes only. 
  • When the timer beeps, wait for the pressure to release naturally. Open the pot and add the cream and kasuri methi. Serve hot with naan bread. 


  1. If you are not fond of ghee, substitute with the cooking oil of your choice.
  2. Kasuri methi, garam masala, and chat masala are available in the international aisles of most supermarkets these days. 
  3. Likewise, ginger and garlic pastes are sold in glass bottles in most stores. However, you can prepare your own very easily. Just put equal quantities of peeled ginger and garlic in a blender along with a few tablespoons of water and whiz to get a smooth paste. Use as required by the recipe and store the rest in a sealed glass bottle in the fridge. 


Calories: 359.1kcal | Carbohydrates: 8.9g | Protein: 23.8g | Fat: 25.9g | Saturated Fat: 8.5g | Polyunsaturated Fat: 2.5g | Cholesterol: 116.4mg | Sodium: 519mg | Fiber: 0.9g | Sugar: 3.6g