Ingredients non vegetarian 6 servings

• 1 Chicken, cut in pieces
• 1 Egg boiled

• 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)
• 20-25 makhane ( puffed lotus seeds ) ,fried in ghee
• Salt to taste
• 50 g kaju
• ¼ cup water
• 3 onions cut 

Directions

• Roast the chicken pieces and keep them aside
• Deep fry onion pieces in ghee and keep aside. Then fry makhane 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 kaju 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, ginger pieces, fried makhane and cut boiled egg.
• Chicken Changezi is ready to be served with rice or roti or chapati

Comments