Restaurant Style Murgh Changezi
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Murgh changezi is a mouth watering mughlai dish of Roasted Chicken in a fabulous Tomato Sauce! Murgh changezi is a popular dish of old Delhi from the times of ghengiz khan
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Ingredients
- 1/2 kg chicken boneless
- Onions - 3 nos sliced and fried
- Tomatoes 3 nos pureed
- Curd - 1 cup
- Milk - 1 cup
- Cashew nuts 10 to 12 nos
- Ginger garlic paste 2 tbsps
- Tumeric 1 tsp
- Red chilli powder 1 tbsp
- Coriander powder 2 tbsp
- Garam masala 1 tsp
- Kasturi methi 1/2 tsp
- Jeera powder 1 tsp
- Salt
- Oil 5 tbsps
- Cream 2 tbsp
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Instructions
- In a bowl add cleaned chicken to it add 2 spoons curd 1/2 spoon ginger garlic paste 1/2 spoon red chilli powder salt and mix well . Keep aside for half an hour
- Make a paste of fried onions and cashew nuts adding a little water in the grinder
- In a deep pan add 2 tbsp oil and roast the marinated chicken for approximately 10 minutes on a medium flame
- Take another thick bottomed pan to it add oil and heat then add ginger garlic paste and saute for a minute. To it add the pureed tomatoes and saute for a few minutes till the rawness of tomato es goes away.
- To this mixture add all the dry masalas like tumeric red chilli powder coriander powder jeera powder and stir them together in mixture for a few minutes.
- After the spices are stirred in the puree mixture on high flame add 1 cup milk while continuously stirring the mixture. Cook it till the milk thickens
- To this milk mixture add the chicken and mix well . Later after a few minutes add the onion cashew paste left over curd and garam masala and mix well till all the ingredients come together and form a gravy consistency .
- Adjust the consistency by adding a little water add cream and cook on a low flame covered for about 10 minutes
- Remove the lid and mix well and serve hot . Garnish the dish with jullians of ginger green chilly and fresh coriander leaves.
- Serve it hot with roti/rice
Notes
Try using kashmiri Lal mirch powder instead of the regular red chilli powder
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