Subham's Kitchen

Chicken do pyaza

• By subham
• July 23, 2016
• No Comments

Preparation time:-  20 minutes                      Cooking Time:- 30-40 minutes 

Serves:- 3                                                                Level of cooking:- Easy

 

Chicken-do-pyaza or Murg-do-pyaza is an Indian chicken curry. In this recipe marinated chicken is cooked in onion-tomato gravy with whole spices.”Do pyaza” means “double the onions”, In this we add onions twice in the gravy, that why its is called chicken-do-pyaza- It is very easy to make and goes very well with Indian flat breads (Roti or Paratha) or plain rice. Do try this easy restaurant style easy to follow recipe and enjoy with your family and friends!

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• Chicken- 500 gm
• Oil- 2 tablespoons
• Onion- 1 chopped
• Onion- 1 sliced
• Tomato- 1 chopped
• Green chillies- 2 slits
• Ginger- 2 inch chopped (1 tablespoon)
• Garlic- 5-6 pods chopped (1 tablespoon)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients for Marination

• Yogurt- 1/3 cup
• Turmeric powder- 1/2 teaspoon
• Red chilli powder- 1 teaspoon (you can adjust more or less)
• Coriander-Cumin powder- 1 teaspoon
• Meat masala/Kitchen king- 1 teaspoon
• Salt- 1 and half teaspoons or as required

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients for dry roast and grind

• Daalchini (Cinnamon sticks)- 2 small pieces
• Jeera (Cumin seeds)- 1 teaspoon
• Javitri (Mace)- small piece
• Dhania (Coriander seeds)- 1 tablespoons
• Laung (Cloves)- 4-5 pieces
• Kaali Mirch (Black pepper corns)- few pieces
• Elaichi (Green cardamom)- 4-5 pieces

 

 

 

 

 

 

 

 

 

 

 

 

Method

First marinate the chicken

Wash the chicken pieces nicely 2-3 times with luke warm water and keep it in a bowl.

Add in yogurt and spices (turmeric, red chilli, dhania-jeera, meat masala and salt) to it.

Mix it well and keep in a refrigerator for half an hour.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dry roast the spices

In a  small pan dry roast all the spices mentioned above on a low flame for 20-30 seconds until a nice aroma starts to come out of it. Immediately switch off the gas and let it cool.

 

 

 

 

 

 

 

 

 

 

 

 

Main Curry

 

Heat oil in a kadhai or wok. When oil gets hot then drop the onions, ginger, garlic and green chillies in it. Fry for 5 minutes on a medium flame until the raw smell goes off. Fry them until they turn light brown in color.

 

 

 

 

 

 

 

 

 

 

 

 

When onions are cooked and browned then add chopped tomatoes to it and let it cook for another 5 minutes on a medium to low flame.

 

 

 

 

 

 

 

 

 

 

 

 

When tomatoes are mushy, switch off the gas and add the roasted spices to it. Take them out in a blender jar and blend them into a smooth paste without adding any water.

 

 

 

 

 

 

 

 

 

 

 

 

Heat the same kadhai again and add the ground paste to it and cook it for 5 minutes on medium flame until its cooked and dry.

 

 

 

 

 

 

 

 

 

 

 

 

When the masala is cooked and get dry then add marinated chicken to it and fry them with the masala for 5 minutes on a high flame. Next, reduce the flame and cover it. Let it cook on low flame for 5-7 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After 5 minutes remove the lid from kadhai and stir the chicken and add sliced onions to it. Mix it well and add little water (around 1/4 cup) to it and stir it well. Again cover it and let it cook on a low flame for 7-10 minutes or until the chicken gets tender and well cooked.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After 10 minutes remove the lid and stir well. Switch off the gas.

 

 

 

 

 

 

 

 

 

 

 

 

Chicken-do-pyaza is ready, plate it out and serve hot with paratha or rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!