Home Simple Vegan Plant-Based Recipes Vegan Chicken Changezi – Vegan Richa

Vegan Chicken Changezi – Vegan Richa

vegan chicken changezi in a black skillet

Vegan Chicken Changezi – Vegan Richa

Vegan Chicken Changezi – marinated baked tofu chunks are simmered in a rich, mild tomato coconut gravy to create a vegan version of the popular spicy chicken changezi. Vegan & Gluten-free + Soy-free Option.

vegan chicken changezi in a black skillet

For a flavor-packed weeknight dinner that is plant-based and gluten-free, try this Vegan Chicken Changezi! Chicken Changezi is a popular dish usually found in restaurants in Delhi. It is a rather spicy chicken curry for which the chicken is marinated, then cooked or pan-fried.

While it cooks you make a sauce that varies a lot based on the restaurant. Sometimes the onions and cashews are fried together and blended up for the sauce. Sometimes  chopped onions are cooked to golden and then blended.

vegan chicken changezi in a black skillet

To balance the heat from the chili, some cream is added. For the cream part, you can use non-dairy cream such as cashew cream, or use cashew milk, coconut milk, or some yogurt.

For this recipe, we use tofu that has been torn up into organic shapes and marinated in a flavorful marinade and then baked. You can also pan-fry the tofu if you like.

The original recipe requires the premade sauce to be reheated and kind of panfried in some butter and then the tofu/vegan chicken is added to the sauce and then garnished with cilantro, chili, and some more butter and served. But for simplifying the recipe, I cook the sauce and then add the baked tofu. You can also use store bought vegan chicken subs, soycurls or chickpeas here.

vegan chicken changezi with tofu in a black skillet

More easy tofu curries:

Malaysian Tofu Curry

Shahi Tofu Kofta Casserole

Vegan Tofu Rogan Josh (Tofu in Chili Yogurt Sauce)

Tofu Vindaloo Recipe (Indian Tangy Chili Sauce)

Print Recipe

Chicken Changezi

Vegan Chicken Changezi – marinated baked tofu chunks are simmered in a rich, mild tomato coconut sauce to create a vegan version of the popular spicy chicken dish chicken changezi. Vegan & Gluten-free + Soy-free Option.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Main Course

Cuisine: Indian

Keyword: chicken changezi

Servings: 4

Calories: 240kcal

Author: Vegan Richa

Ingredients

For the “chicken” tofu:

  • 14 ounces (396.89 g) firm or extra firm tofu pressed for 10 minutes
  • 1 tablespoon ginger garlic paste or you can use finely minced ginger and garlic
  • 2 teaspoons lemon juice
  • 2 teaspoons oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon chaat masala or use amchur(dry mango powder)
  • 1 teaspoon paprika or use 1/2 teaspoon cayenne
  • 2 teaspoons cornstarch or tapioca starch
  • 1/2 teaspoon Freshly ground black pepper

For the sauce:

  • 2 teaspoons oil
  • 1 1/4 cups of chopped red onion or 1 medium/large onion chopped
  • 1 tablespoon ginger garlic paste or you can use finely minced ginger and garlic
  • ½ hot green chili such as serrano finely chopped

For the spices:

  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1 teaspoon Kashmiri chili powder or paprika
  • 1/2 teaspoon salt
  • 2-3 tablespoons water
  • 1 cup (245 g) canned tomato puree or unseasoned tomato sauce ,
  • 1 cup (236.59 ml) coconut milk (Use atleast 1/2 cup coconut cream) , or 1/3 cup yogurt + 2/3 cup water
  • 1/2 teaspoon dried fenugreek leaves or omit if you don’t have it
  • 1 teaspoon vegan butter

For garnish:

  • 1 green chili thinly sliced
  • Generous pinch of chaat masala or garam masala
  • Chopped cilantro

Instructions

  • Make the tofu chicken; press the tofu if you haven’t already then tear the tofu using your hands into organic shapes. Add the tofu to a bowl and add the ginger garlic paste, lemon juice, and oil and toss well to coat. To a small bowl add all the spices and cornstarch and mix really well. Sprinkle the mixture all over the tofu pieces and toss well to coat.

  • Spread the tofu on a parchment-lined baking sheet and bake at 400ºF (205ºC) for 22-25 minutes until crispy to preference.

  • Meanwhile, make the sauce; add oil to a large skillet over medium heat. Add the onion and a good pinch of salt. Cook until the onion is evenly golden brown. Keep stirring occasionally and add splashes of water to help the heat get conducted evenly so that the onions brown evenly. 8-12 minutes

  • Add in the ginger garlic paste and green chili and mix well. Add all the spices and 2-3 tablespoons of water. Mix really well and cook for one minute to roast the spices and the ginger garlic paste. Mix in the tomato puree and coconut milk. Bring to a boil. (If you are using pureed crushed or fresh tomatoes instead of canned tomato puree, add just the tomato puree first and cook for 5-6 minutes to thicken a bit and then add the coconut milk.)

  • Once the sauce is boiling consistently, mix really well. Taste and adjust salt and flavor. Then add in the fenugreek leaves, vegan butter, and the baked tofu. Toss well to coat and switch off the heat.

  • Garnish with garam masala, chaat masala, cilantro, and sliced green chili. Serve with roti, Naan,  flatbread or rice. 

Notes

– For a thicker sauce, Mix 1 teaspoon of flour into the coconut milk and then add it to the pan.
Soy-free you can use other vegan chicken or chicken substitutes, seitan or chickpeas, or cauliflower. If using cauliflower bake for 25-30 minutes or until the cauliflower is cooked through. Then add it to the sauce.
If using chickpeas, marinate for about 5-10 minutes then add them to the sauce.
Soy curls (5-6 ounces); rehydrate the soy curls in hot broth and squeeze to remove excess moisture, then proceed with the recipe to marinate and bake.
Oil-free: omit the oil in the tofu. Sauté onion with 2-4 tbsp broth. 

Nutrition

Nutrition Facts

Chicken Changezi

Amount Per Serving

Calories 240
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Sodium 802mg35%

Potassium 234mg7%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 6g7%

Protein 12g24%

Vitamin A 700IU14%

Vitamin C 8mg10%

Calcium 168mg17%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • firm or extra firm tofu, pressed for 10 minutes at least
  • for the tofu marinade, we mix ginger garlic paste, lemon juice, garam masala, pepper, chaat masala, paprika and cornstarch
  • for the sauce, we fry chopped red onion ginger garlic paste and green chili
  • To season the sauce, we add turmeric, garam masala, ground coriander, Kashmiri chili powder or paprika
  • tomato puree, canned kind for best result
  • for creaminess, we add coconut milk and yogurt
  • a small amount of vegan butter makes the gravy taste extra rich

Tips:

  • For the chili, you can use milder or more spicy ones. I went with serrano chiles.
  • if you want a thicker sauce and your coconut milk isn’t fatty enough or doesn’t thicken the sauce. Mix 1 teaspoon of flour into the coconut milk and then add it to the pan.
  • to make this recipe soy-free you can use other vegan chicken or chicken substitutes, seitan or chickpeas, or cauliflower. If using cauliflower bake for 25-30 minutes or until the cauliflower is cooked through. Then add it to the sauce. If using chickpeas, marinate for about 5-10 minutes then add them to the sauce.
  • You can also make this recipe with soy curls (5-6 ounces); rehydrate the soy curls in hot broth and squeeze to remove excess moisture, then proceed with the recipe to marinate and bake.

ingredients for making vegan chicken changezi

ingredients for making vegan chicken changezi sauce

Make the tofu chicken; press the tofu if you haven’t already then tear the tofu using your hands into organic shapes.

torn up tofu in a white bowl

Add the tofu to a bowl and add the ginger garlic paste, lemon juice, and oil and toss well to coat.

To a small bowl add all the spices and cornstarch and mix really well. Sprinkle the mixture all over the tofu pieces and toss well to coat.

torn up tofu sprinkled with cornstarch and spice mix

Spread the tofu on a parchment-lined baking sheet and bake at 400ºF (205ºC) for 22-25 minutes until crispy to preference.

torn up marinated tofu in a white bowl

marinated tofu chunks on a baking sheet

Meanwhile, make your sauce; add oil to a large skillet over medium heat. Add the onion and a good pinch of salt. Cook until the onion is evenly golden brown. Keep stirring occasionally and add splashes of water to help the heat get conducted evenly so that the onions brown evenly as well.

diced onion in a black sauteeing pan

 

diced onion and spices frying in a sauteeing pan

Add in the ginger garlic paste and green chili and mix well. Add all the spices and 2-3 tablespoons of water.

Indian spices being added to a frying pan with sauteed onions

Mix really well and cook for one minute to roast the spices and to cook the ginger garlic paste.

minced onions frying with spices in a black pan

Mix in the tomato puree and coconut milk. Bring to a boil.

tomato puree being added to spiced onions in frying pan

coconut milk and tomato paste simmering in a pan along with spices to make gravy

Once the sauce is boiling consistently, mix really well. Taste and adjust salt and flavor. Then add in the fenugreek leaves, vegan butter, and baked tofu. Toss well to coat and switch off the heat.

vegan chicken changezi gravy in a black sauteeing pan

 

marinated baked tofu chunks being added to tomato gravy in a skillet

vegan chicken changezi simmering in a black frying pan

Garnish with some garam masala, chaat masala, cilantro, and sliced green chili. Serve with roti, Naan,  flatbread or rice.

vegan tofu chicken changezi in a black skillet served sprinkled with cilantro

Storage

Store in a closed container refrigerated for into 3 days.

 

Vegan Chicken Changezi

Vegan Chicken Changezi – Vegan Richa | Simple Vegan
Home Simple Vegan Plant-Based Recipes Vegan Chicken Changezi – Vegan Richa

Vegan Chicken Changezi – Vegan Richa

vegan chicken changezi in a black skillet

Vegan Chicken Changezi – Vegan Richa

Vegan Chicken Changezi – marinated baked tofu chunks are simmered in a rich, mild tomato coconut gravy to create a vegan version of the popular spicy chicken changezi. Vegan & Gluten-free + Soy-free Option.

vegan chicken changezi in a black skillet

For a flavor-packed weeknight dinner that is plant-based and gluten-free, try this Vegan Chicken Changezi! Chicken Changezi is a popular dish usually found in restaurants in Delhi. It is a rather spicy chicken curry for which the chicken is marinated, then cooked or pan-fried.

While it cooks you make a sauce that varies a lot based on the restaurant. Sometimes the onions and cashews are fried together and blended up for the sauce. Sometimes  chopped onions are cooked to golden and then blended.

vegan chicken changezi in a black skillet

To balance the heat from the chili, some cream is added. For the cream part, you can use non-dairy cream such as cashew cream, or use cashew milk, coconut milk, or some yogurt.

For this recipe, we use tofu that has been torn up into organic shapes and marinated in a flavorful marinade and then baked. You can also pan-fry the tofu if you like.

The original recipe requires the premade sauce to be reheated and kind of panfried in some butter and then the tofu/vegan chicken is added to the sauce and then garnished with cilantro, chili, and some more butter and served. But for simplifying the recipe, I cook the sauce and then add the baked tofu. You can also use store bought vegan chicken subs, soycurls or chickpeas here.

vegan chicken changezi with tofu in a black skillet

More easy tofu curries:

Malaysian Tofu Curry

Shahi Tofu Kofta Casserole

Vegan Tofu Rogan Josh (Tofu in Chili Yogurt Sauce)

Tofu Vindaloo Recipe (Indian Tangy Chili Sauce)

Print Recipe

Chicken Changezi

Vegan Chicken Changezi – marinated baked tofu chunks are simmered in a rich, mild tomato coconut sauce to create a vegan version of the popular spicy chicken dish chicken changezi. Vegan & Gluten-free + Soy-free Option.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Main Course

Cuisine: Indian

Keyword: chicken changezi

Servings: 4

Calories: 240kcal

Author: Vegan Richa

Ingredients

For the “chicken” tofu:

  • 14 ounces (396.89 g) firm or extra firm tofu pressed for 10 minutes
  • 1 tablespoon ginger garlic paste or you can use finely minced ginger and garlic
  • 2 teaspoons lemon juice
  • 2 teaspoons oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon chaat masala or use amchur(dry mango powder)
  • 1 teaspoon paprika or use 1/2 teaspoon cayenne
  • 2 teaspoons cornstarch or tapioca starch
  • 1/2 teaspoon Freshly ground black pepper

For the sauce:

  • 2 teaspoons oil
  • 1 1/4 cups of chopped red onion or 1 medium/large onion chopped
  • 1 tablespoon ginger garlic paste or you can use finely minced ginger and garlic
  • ½ hot green chili such as serrano finely chopped

For the spices:

  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1 teaspoon Kashmiri chili powder or paprika
  • 1/2 teaspoon salt
  • 2-3 tablespoons water
  • 1 cup (245 g) canned tomato puree or unseasoned tomato sauce ,
  • 1 cup (236.59 ml) coconut milk (Use atleast 1/2 cup coconut cream) , or 1/3 cup yogurt + 2/3 cup water
  • 1/2 teaspoon dried fenugreek leaves or omit if you don’t have it
  • 1 teaspoon vegan butter

For garnish:

  • 1 green chili thinly sliced
  • Generous pinch of chaat masala or garam masala
  • Chopped cilantro

Instructions

  • Make the tofu chicken; press the tofu if you haven’t already then tear the tofu using your hands into organic shapes. Add the tofu to a bowl and add the ginger garlic paste, lemon juice, and oil and toss well to coat. To a small bowl add all the spices and cornstarch and mix really well. Sprinkle the mixture all over the tofu pieces and toss well to coat.

  • Spread the tofu on a parchment-lined baking sheet and bake at 400ºF (205ºC) for 22-25 minutes until crispy to preference.

  • Meanwhile, make the sauce; add oil to a large skillet over medium heat. Add the onion and a good pinch of salt. Cook until the onion is evenly golden brown. Keep stirring occasionally and add splashes of water to help the heat get conducted evenly so that the onions brown evenly. 8-12 minutes

  • Add in the ginger garlic paste and green chili and mix well. Add all the spices and 2-3 tablespoons of water. Mix really well and cook for one minute to roast the spices and the ginger garlic paste. Mix in the tomato puree and coconut milk. Bring to a boil. (If you are using pureed crushed or fresh tomatoes instead of canned tomato puree, add just the tomato puree first and cook for 5-6 minutes to thicken a bit and then add the coconut milk.)

  • Once the sauce is boiling consistently, mix really well. Taste and adjust salt and flavor. Then add in the fenugreek leaves, vegan butter, and the baked tofu. Toss well to coat and switch off the heat.

  • Garnish with garam masala, chaat masala, cilantro, and sliced green chili. Serve with roti, Naan,  flatbread or rice. 

Notes

– For a thicker sauce, Mix 1 teaspoon of flour into the coconut milk and then add it to the pan.
Soy-free you can use other vegan chicken or chicken substitutes, seitan or chickpeas, or cauliflower. If using cauliflower bake for 25-30 minutes or until the cauliflower is cooked through. Then add it to the sauce.
If using chickpeas, marinate for about 5-10 minutes then add them to the sauce.
Soy curls (5-6 ounces); rehydrate the soy curls in hot broth and squeeze to remove excess moisture, then proceed with the recipe to marinate and bake.
Oil-free: omit the oil in the tofu. Sauté onion with 2-4 tbsp broth. 

Nutrition

Nutrition Facts

Chicken Changezi

Amount Per Serving

Calories 240
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Sodium 802mg35%

Potassium 234mg7%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 6g7%

Protein 12g24%

Vitamin A 700IU14%

Vitamin C 8mg10%

Calcium 168mg17%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • firm or extra firm tofu, pressed for 10 minutes at least
  • for the tofu marinade, we mix ginger garlic paste, lemon juice, garam masala, pepper, chaat masala, paprika and cornstarch
  • for the sauce, we fry chopped red onion ginger garlic paste and green chili
  • To season the sauce, we add turmeric, garam masala, ground coriander, Kashmiri chili powder or paprika
  • tomato puree, canned kind for best result
  • for creaminess, we add coconut milk and yogurt
  • a small amount of vegan butter makes the gravy taste extra rich

Tips:

  • For the chili, you can use milder or more spicy ones. I went with serrano chiles.
  • if you want a thicker sauce and your coconut milk isn’t fatty enough or doesn’t thicken the sauce. Mix 1 teaspoon of flour into the coconut milk and then add it to the pan.
  • to make this recipe soy-free you can use other vegan chicken or chicken substitutes, seitan or chickpeas, or cauliflower. If using cauliflower bake for 25-30 minutes or until the cauliflower is cooked through. Then add it to the sauce. If using chickpeas, marinate for about 5-10 minutes then add them to the sauce.
  • You can also make this recipe with soy curls (5-6 ounces); rehydrate the soy curls in hot broth and squeeze to remove excess moisture, then proceed with the recipe to marinate and bake.

ingredients for making vegan chicken changezi

ingredients for making vegan chicken changezi sauce

Make the tofu chicken; press the tofu if you haven’t already then tear the tofu using your hands into organic shapes.

torn up tofu in a white bowl

Add the tofu to a bowl and add the ginger garlic paste, lemon juice, and oil and toss well to coat.

To a small bowl add all the spices and cornstarch and mix really well. Sprinkle the mixture all over the tofu pieces and toss well to coat.

torn up tofu sprinkled with cornstarch and spice mix

Spread the tofu on a parchment-lined baking sheet and bake at 400ºF (205ºC) for 22-25 minutes until crispy to preference.

torn up marinated tofu in a white bowl

marinated tofu chunks on a baking sheet

Meanwhile, make your sauce; add oil to a large skillet over medium heat. Add the onion and a good pinch of salt. Cook until the onion is evenly golden brown. Keep stirring occasionally and add splashes of water to help the heat get conducted evenly so that the onions brown evenly as well.

diced onion in a black sauteeing pan

 

diced onion and spices frying in a sauteeing pan

Add in the ginger garlic paste and green chili and mix well. Add all the spices and 2-3 tablespoons of water.

Indian spices being added to a frying pan with sauteed onions

Mix really well and cook for one minute to roast the spices and to cook the ginger garlic paste.

minced onions frying with spices in a black pan

Mix in the tomato puree and coconut milk. Bring to a boil.

tomato puree being added to spiced onions in frying pan

coconut milk and tomato paste simmering in a pan along with spices to make gravy

Once the sauce is boiling consistently, mix really well. Taste and adjust salt and flavor. Then add in the fenugreek leaves, vegan butter, and baked tofu. Toss well to coat and switch off the heat.

vegan chicken changezi gravy in a black sauteeing pan

 

marinated baked tofu chunks being added to tomato gravy in a skillet

vegan chicken changezi simmering in a black frying pan

Garnish with some garam masala, chaat masala, cilantro, and sliced green chili. Serve with roti, Naan,  flatbread or rice.

vegan tofu chicken changezi in a black skillet served sprinkled with cilantro

Storage

Store in a closed container refrigerated for into 3 days.

 

Vegan Chicken Changezi