Start by thoroughly washing the chicken and draining all excess water. Make sure there's no water left.

Add salt, red chili powder, Kashmiri red chili powder, lemon juice, ginger-garlic paste, and yogurt to the chicken. Mix everything well.

If you want the restaurant-style color then add orange food color (optional).

Apply the marinade onto the chicken pieces and let it rest for 30 minutes. 

Heat oil in a pan. Add sliced onions and fry them until they turn light golden.

Now Add cashews and fry for another minute. Turn off the heat and allow the mixture to cool.

Blend the onions and cashews into a smooth paste and set aside.

In the same pan, fry the marinated chicken pieces on high heat for 5 minutes on one side.

Flip the pieces and fry the other side for another 5 minutes.

Once the chicken develops a nice golden color on both sides, cover the pan and cook for 10 minutes.

When the chicken is cooked through, remove it from the pan and set it aside.

In the same pan, add a little more oil if needed and pour in the tomato puree. Cook for 3-4 minutes until the raw smell of tomatoes goes away.

 Add the leftover marinade from the chicken, coriander powder, red chili powder, roasted cumin powder, chaat masala, and garam masala. Mix everything well and cook for 1-2 minutes.

 Add the onion-cashew paste and mix thoroughly. Cook for 3-4 minutes, stirring until the oil starts to separate from the masala.

Add the fried chicken pieces to the gravy along with the slit green chilies.

 Crush and sprinkle kasuri methi over the top and gently mix everything. Cover and let it cook for 2 minutes.

 Stir in fresh cream and half a cup of milk to make the gravy rich and creamy. Adjust the consistency by adding more milk if needed.

Simmer for 3-4 minutes on low heat and taste the gravy. Adjust salt if required.

Garnish with freshly chopped coriander leaves.

Serve your delicious Chicken Changezi hot with naan, paratha, tandoori roti, or steamed rice.

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