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Today I going to telling about chicken changezi. If you are a lover of mughlai cuisine,and you are a non-vegetarian,so you must try this chicken at learst one time. This curry have soft chicken pieces with smooth texture and mildly spiced flavour. After eating surely you bound to tell wow. If you guys got wow moment that's my satisfaction.

Let's start 

INGREDIENTS 

• 1kg of chicken curry piece with bones.
• 3 no. of big onion sliced.
• 100 gm of cashewnut.
• 5 tbsp of curd.
• 3 tbsp of ginger garlic paste.
• 4 tbsp of lime juice.
• 4 tsp of butter.
• 3 tbsp of sunflower oil.
• 1½ cup of milk.
• 1 ½ cup of tomato puree.
• 2 tsp of red chilli powder.
• 2 tsp coriander powder.
• ½ tsp of turmeric powder.
• ½ tsp of white pepper powder.
• 1½ tsp of garam masala powder.
• 1⅓ tsp of chat masala.
• 2 tsp of dry Fenugreek leaves.
• Salt to taste.
• 4 to 5 tsp amul fresh cream.

METHOD 

• Wash the chicken and marinate with ginger garlic paste, lime juice and salt. Keep aside for 30 mins.
• Take a pan , add some oil wait for heat, then add sliced onion cooked till golden brown take it out in a bowl. And in same oil fry cashewnut till golden brown. Take in same bowl. Let it be cool down completely.
• Then put in mixer jar and make a smooth paste. Keep aside.
• In same pan add some oil. Then add marinate chicken and cooked them. Cooked till half cooked and caught marinate with all over chicken.
• Than all pieces transfer in a bowl. Keep aside.
• Take a another pan add 2 tsp butter, some oil and heat it. Add g g paste, saute it till goes raw flavour.
• Now, add tomato puree and cooked till oil goes separately from puree.
• Then add all dry spices. Mix well togather. And cooked for 2 min then add our ready paste. Mix well.
• Now add chicken, mix thoroughly. Cover the pan and cooked in low flame till chick__ is fully done.
• Now remove cover add milk and mix well. Cooked for another 2 mins.
• At last add fresh cream and some butter, mix well and then turn the flame.
• Now your curry is ready.
• Transfer in a seving bowl and garnish with amul crea_ and some drops of butter.
• Serve hot with roti, naan, chaapati, Paratha and pulao.

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