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Murg changezi cooked with Faiza

 

  • chicken- 1kg
  • ghee- 2 tbsp
  • onion- 3 medium
  • tomato- 2 medium
  • cashewnut- 15-18
  • almond- 15-18
  • milk- 1.5 cup
  • yogurt- 1 cup
  • fresh cream- 1/4 cup
  • lemon juice- 2.5 tsp
  • ginger and garlic paste- 2 tbsp
  • kashmiri red chilli powder-3 tsp
  • turmeric- 1/2 tsp
  • coriander powder-1tsp
  • garam masala powder- 1.5 tsp

  • Marinate chicken with salt, lemon juice, ginger & paste, kashmiri red chilli powder and yogurt. keep aside for an hour.
  • Now add chicken in a pot and cook chicken till all the liquid drys on high flame. keep it aside
  • Cut onion into slice and deep fry it till golden colour. fry cashewnut also till light golden colour.
  • cool it down then make a fine paste with milk and keep aside.
  • make a tomato puree and keep aside.
  • heat ghee in a pot add ginger & garlic paste cook on high flame and then add tomato puree, garam masala, coriander powder.
  • now add milk  and cook the gravy till fat float on the surface.
  • Now add onion and cashewnut paste and cook till fat float on the surface
  • at this time add chicken . cook till it become tendor.
  • check seasoning
  • finish it with kasoori methi and fresh cream.
  • serve hot with butter naan.
   

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Location: India

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