main course




1 Chicken, cut in pieces

For Gravy

  • 30 gm desi ghee
  • 300ml milk
  • 1 tbsp ginger garlic paste
  • 250 gm tomato paste
  • 1 tbsp coriander powder
  • ½ tbsp chilly powder
  • ¼ tbsp garam masala
  • 80 g amul cream ( or fresh cream )
  • ½ tbsp chaat masala
  • 2 lemon ( juice)
  • 15 g ginger cut in small pieces
  • 2 green chillies cut long
  • ½ tbsp dried methi leaves (kasoori methi)
  • Salt to taste
  • 50 g cashew
  • ¼ cup water
  • 3 onions cut



  • Roast the chicken pieces and keep them aside
  •  Fry onion pieces in ghee and keep aside.
  • Add ghee to a cooking vessel and heat. Add milk, ginger garlic paste, tomato paste, coriander powder, chilly powder, garam masala to the ghee. Let it cook for 10 mins on normal flame.
  • Grind the fried onions and kaju with water in a grinder to make a thick paste.
  • Add this cashew paste to the cooking vessel  along with chaat masala and salt and cook for another 5-7 mins.
  • Now add 75 g of cream, methi leaves, 1 green chilly, half of cut ginger, lemon juice and stir.
  • Transfer the roasted chicken pieces into the gravy and leave it on low flame for 5-7 mins.
  • Later garnish with rest of chillies, fresh cream.
  • Chicken Changezi is ready to be served with rice or roti or chapati.




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