Chicken Do Pyaza

Chicken do Pyaza is an interesting chicken gravy with plenty of onions. It has the sweetness of onions & also the spiciness of other garam masalas.





Ingredients


1 kg Chicken with bones

4 sliced onions

1 diced onion

1-2 green chilies

1 large tomato

1 tbsp ginger garlic paste

1 tsp turmeric

2 tsp red chilly powder

1 tsp Kashmiri chilly powder (optional)

200 gms yogurt

Salt to taste

2 tbsp oil

2 tsp ghee

2 masala cardamom

2 bay leaves

Handful of chopped coriander leaves

Garam Masala


1 inch cinamon

2 cloves

7-8 pepper corns

1 tsp cumin seeds

1tsp coriander seeds

Dry roast the above ingredients under the title garam masala & grind to coarse powder

Method

Marinate chicken with turmeric, red chilly, ginger garlic paste, salt, yogurt, garam masala. Reserve half of the ingredients to make gravy. Let the chicken be marinated for 2 hours.

Take some oil  in a pan. Saute sliced onions till brown in colour. Let it cool & then grind it to fine paste.

Now in a pan heat oil & ghee together. Add bay leaves & masala cardamom. Then mix the onion paste to it. Mix chopped tomatoes to it. Saute it till the tomatoes get mushy & oil starts to separate.


Then mix remaining dry ingredients like turmeric, red chilly, garam masala ,ginger garlic & yogurt. Add green chilies to it. Green chilies & red chilly powder can be adjusted as per the desired spiciness. 

Saute it well for about 3-4 minutes. Add salt as per taste. Sauteing is the key to this recipe.

Now mix the marinated chicken to this gravy. Mix it well so that the masala coats well to the chicken. Add chopped coriander into the chicken & mix. Cover & cook for 2-3 minutes on low flame. 

Add some water to the gravy now & cover again for 8-10 minutes. Check if the chicken is cooked. Do not add lot of water at one time. This is thick gravy dish. 


Add diced onions to the gravy & let it simmer for one minute. Squeeze few drops of lemon & turn off the heat.


Garnish with coriander leaves. Chicken Do Pyaza is ready to be served with rotis or rice.



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© 2020 Deepti Karkhanis