New Chicken Do Pyaza Recipe | Chicken Do Pyaza | Murgh Do Pyaza | चिकन दो प्याज़ा | Best Chicken Do Pyaza Recipe | Chicken Recipe | Chicken Do Pyaza Recipe by Spice Eats | Spice Eats Recipes
Ingredients for Chicken Do Pyaza:
(Tsp- Teaspoon; Tbsp- Tablespoon )
For Marination:
– Chicken, curry cut pieces with bones- 1 kg
– Turmeric powder- 3/4 tsp
– Ginger garlic paste- 4 tsp
– Salt- 2 tsp
– Red Chilli powder- 3 tsp
– Coriander powder – 3 tsp
Tempering:
– Cumin Seeds- 1 tsp
– Black Cardamoms, crushed-3
– Green Cardamoms, crushed-6
– Cloves-6
Other Ingredients:
– Fried onions, crushed – 3 medium onions
– Tomato purée- 7 tbsp
– Green chillies, slit- 4 small
– Whisked curd/yogurt- 5 tablespoons (tbsp)
– Garam Masala Powder- 1 tsp+ 1/4 tsp
– Kashmiri Chilli Powder- 2 tsp
– Salt- 1/4 tsp
– Kasuri Methi, roasted & powdered- 1 tsp
– Small onions, halved- total weight 150 gms (around 7-8)
– Small tomatoes, quartered- 2 nos.
– Coriander leaves, chopped- 3 tbsp
– Oil- 6 tbsp
Preparation:
– Marinate the chicken with items specified above. Set aside for 30 mins.
– Slice the 3 medium sized onions and fry on medium heat for 15 mins till golden. Set aside & allow it to cool. Crush it with your hand.
– Use readymade tomato purée or make a purée of 3 medium tomatoes
– Slit the green chillies and chop the coriander leaves.
Process:
– Heat oil in a kadai/curry pan and add the cumin seeds and the whole spices.
– Give a stir, allow it to splutter and add the marinated chicken.
– Mix and fry on high heat for 3-4 mins and then on medium high heat for 4-5 mins till the chicken is browned and masala is fried well.
– Now add the tomato purée. Mix and fry on medium heat for 3-4 mins till oil separates.
– Add the crushed fried onions and give a mix for 1-2 mins. Also add the peeled whole/halved onions and the slit green chillies. Give a mix and fry on medium heat for 3-4 mins.
– Switch off heat and add the Kashmiri chilli powder, Garam Masala powder ,1/4 tsp salt and the whisked curd/yogurt. Mix well, switch on heat, stir & cook for around 3-4 mins till oil separates.
– Add around 250 ml water. Cover & cook on low heat for 10 mins till chicken is tender.
– Lastly, add the dry roasted & crushed Kasuri Methi powder & garam masala powder, tomatoes and cook on low heat for 5 mins.
– Garnish with chopped coriander leaves.
– Serve hot with roti or rice.
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