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
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