Chicken changezi(Pakistani recipe)

This recipe is from morning masala by chef Shireen Anwar!

This recipe is a little different then the conventional chicken recipes!
No coriander pwd or cumin pwd is used!

The colour of the prepared dish is red!
I have reduced the amount of oil and butter,but still the taste is very similiar to butter chicken!
Light and delicious!

Ingredients:
Chicken-1/2 kg,
Onion (medium size)-2-sliced or chopped into small pieces,
Ginger grated or paste-1 tsp,
Garlic paste-1 tsp,
Red chilli pwd ( degi lal mirch)-3/4 tsp,
Turmeric pwd-1/4 tsp,
Garam masala pwd-1/2 tsp,
Curd(beaten)-1/2 cup,
Tomato puree-1/4 cup,
Milk-1/2 cup,
Butter-1 tbsp,
Oil-2tbsp,
Salt to taste,
Water-1/2 cup,
Green onions- 1/4 cup chopped.

Note:To make 1 kg chicken,double the amount of all the ingredients except onions and red chilli pwd.
The original recipe used 2 onions for one kg chicken.
Red chilli pwd-1 tsp.

Method:Wash and strain the chicken pieces in a strainer to drain out the excess water.
( make light slits in the chicken if the pieces are big-it helps the chicken to cooker faster)
Heat a non stick pot and add 2 tbsp of oil.

As oil heats up add the sliced onions or chopped onions.

Stir fry the onions till they are light brown.
Add the ginger garlic paste.

Stir fry in medium to low heat for 2 minutes.
Add the chicken pieces and raise the heat.

When brown spots appear on the chicken,lower the heat and add turmeric pwd,red chilli pwd, salt and 1/4 tsp of garam masala.

Stir for 1 minute,then add the beaten curd.

Mix and raise the heat and put a lid on.
Let it cook on high heat for 3 to 4 minutes.

Keep stirring in between.
Remove the lid when the curd specks are not seen and all the curd water has dried out.

Lower the heat to medium and add the tomato puree.

Cook for a minute and then add 1/2 cup of water.

Raise the heat and as the gravy starts to boil,put a lid and lower the heat.

Let it cook for 15 to 20 minutes or till the chicken is tender.

Once the chicken is tender,remove the lid.

Raise the heat to medium and add 1/2 cup milk,1 tbsp of butter and 1/4 tsp of garam masala.

Stir and let the butter melt and as the gravy starts to boil again,put the lid on.

Let it cook on dum for 5 minutes.Oil will float on top and sides.

Close gas,and sprinkle chopped green onions.

Leave it for 2 minutes and then serve.
This dish has a thick gravy and goes very well with pulav,plain roti or naan.