MURGH CHANGEZI

Roast chicken pieces in ghee and keep aside. Fry onion in ghee until brown and set aside. Heat ghee in a pan and add milk, ginger garlic paste, tomato puree, coriander powder, chilli powder and Garam masala to it. Cook for 10 minutes on medium heat.

Then, grind the cashews and fried onion together with some water to make a smooth paste. Add the cashew-onion paste into the pan along with chat masala, salt and cook for 7 minutes. Add fresh cream, Kasuri methi, green chilli, ginger, lemon juice and mix well. Transfer the roasted chicken in the gravy and cook for 6-7 minutes. Garnish with green chilies, grated ginger, boiled egg cut into halves. Serve hot.