Cooking Videos

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If you are looking to elevate your home-cooking game with a powerful blast of aromatic Indian flavors, 马蹄厨房 Martin’s Cuisine’s magnificent recreation of Chicken Changezi is a absolute must-watch. It stands out as an incredibly detailed, visually mouth-watering guide that masterfully breaks down complex spice-toasting, marinating, and gravy-building techniques for home cooks.

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Recipes & Tutorials

In this masterclass, 马蹄厨房 Martin’s Cuisine recreates Chicken Changezi, a rich, red North Indian curry packed with complex aromatic layers. The tutorial covers several essential techniques, starting with hand-formulating and dry-toasting a custom Garam Masala to coax out volatile oils without burning, followed by marinating slitted chicken in yogurt and lemon juice to tenderize it. The secret to its signature thick, water-free gravy lies in an ultra-rich blend of peeled tomato juice and a toasted paste of cashews and Magaj (melon seeds) simmered in plenty of butter. To finish, the chef pan-fries the chicken to 70% doneness before simmering it under the gravy and activating it with kasuri methi (fenugreek leaves)—the ultimate fragrance switch of North Indian curries.

Food Science & Tips

Since tomatoes represent the largest ingredient volume, the host reveals that using fully ripe, sweet, soft tomatoes is absolutely paramount to preventing an overly acidic gravy. If only unripe, transport-hardened supermarket tomatoes are available, opting for premium canned tomatoes is a much better and more convenient shortcut for flavor consistency. Additionally, the video shares a brilliant food science tip: blending fresh mint, coriander, and lemon juice with ice water to help lower the temperature and preserve the vibrant green color of the dipping sauce.

Restaurant & Travel

To recreate the genuine street food culture of Old Delhi, the video shows how this dish is classically served alongside fresh onion slices, flatbread, and a cooling, tangy mint green sauce. Interestingly, the host debunks a common myth by explaining that Chicken Changezi has absolutely nothing to do with Genghis Khan. It was actually created in Delhi during the 1990s by a legendary local wrestler named Changezi, who modified the recipe and brilliantly lent his powerful name to the dish as a clever marketing tactic.

Everything Else

The video features makhana (puffed lotus seeds) as a fascinating, unconventional garnish. These puffed seeds are tossed into the curry at the very end, acting like mini-sponges that absorb the rich, creamy sauce to deliver an incredibly unique, contrasting texture in every bite.

🍲 If you’re feeling inspired to cook, I can help you compile a complete, categorized shopping list for all the authentic spices and ingredients used in this recipe so you can head straight to the market!