Friday, August 16, 2013

Chicken Do Pyaza or Murgh Do Pyaaza

Murgh Do Pyaaza

It’s been almost two months since I am not keeping well. But things are changing and I must say this change is only for good. I’m recovering now and my taste buds have started to deny carrying away with their daily dose; they desperately need a change. So here is my change: Chicken Do Pyaza or Murgh Do Pyaaza with Onion Paneer Kulcha.
Chicken Do Pyaza

Since I’m on recovery mode for last couple of weeks I’m trying to have few new items which are not only delicious but extremely healthy. For for my meals I’m still running on mostly boiled or steamed food. As it was Independence Day and everybody was home with the festive mood I didn't want to be a spoil sport so I planned an Indian spread for the lunch.

Murgh Do Pyaza

Chicken Do Pyaza or Murgh Do Pyaaza is one the most popular Indian dishes; even it is known in abroad too. It is a mildly spicy chicken preparation with a perfect balance of sweet sour and spices. The phrase ‘Do Pyaza’ refers as double onion. In this recipe two types of onion are used in two different stages of cooking. We all know onion adds sweetness to a preparation. And when we are using double of it we have to balance the sweetness with double souring agent: tomato and yogurt. Thus it produces a perfect balanced chicken dish which will make you crave for more.  

Enough of theoretical analysis! Let’s move straight to the recipe.

Chicken Do Pyaaza or Murgh Do Pyaaza Recipe:

Chicken Do Pyaaza

Preparation Time: 15 mins
Cooking Time: 45 mins
Resting Time: 0 mins
Total Time: 60 mins
Yield: 4 servings


For Marinade:
Chicken: 500g (I used boneless)
Fresh Ginger- Garlic paste: 1 tbsp
Dry red chili: 4-5
Salt: 1 tsp

For tampering oil:
Bay leaf: 1, large
Cinnamon stick: 2”
Green cardamom: 5-6, crushed
Black cardamom: 2, crushed
Clove: 5-6
Mace: 1 floret
Ghee or Clarified butter: 1 tsp

For Gravy/Curry:
Onion, large: 1, finely chopped
Pearl onion: 5-6, if you don’t get pearl onion use small sized regular whole onion
Tomato: 1 or tomato puree: 2 ½ tbsp
Chopped coriander leaves: 2 tbsp (optional)
Fresh ginger paste: 1 tsp
Fresh garlic paste: 1 tbsp
Turmeric powder: 1 tsp
Red chili powder: 1 tsp, I used 1 tbsp
Cumin powder: 1 ½ tsp
Coriander powder: 1 tsp
Garam masala powder: 1 tsp (optional)
Beaten yogurt: 1 tea cup
Ghee or Clarified butter: 1 tbsp + 1 tsp (any regular cooking oil can be used as alternate)
Warm water: ½ cup (if necessary)
Salt: ½ tsp
Sugar: 1 tsp

To serve:
Roti or Paratha (Indian flat bread) like Lachha Paratha
Naan or Kulcha (Indian stuffed bread) like  Onion Paneer Kulcha
Achar (Pickle)
Raita (Indian condiment)


Food processor or mixer-grinder
Small mixing bowl
Large mixing bowl
Nonstick large pan/saucepan


Wash and clean the chicken. Dry roast the dry red chilies and make a powder of it. You can also make a paste by adding 1-2 tsp of water. Marinade the chicken with this chili paste/powder, ginger-garlic paste and salt in a large mixing bowl. Cover the bowl with cling film and set aside for 15 mins.

Heat 1 tsp of ghee in the pan. When ghee is hot add pearl onion or the whole onion. Fry them golden brown and set aside on paper towel.

Add rest of the ghee in the same pan. when ghee is smoking hot add the tampering ingredients. Allow them to splutter.

Add finely chopped onion and sauté on medium flame until onion is translucent. Add ginger garlic paste and continue frying.

If you are using whole tomato, make a puree of it and add tomato puree to the pan along with turmeric powder, cumin powder & coriander powder. Also add sugar and continue frying uncovered until oil separates from the spices or masala.

When oil floats on the top add chicken pieces and cook on medium flame uncovered. Make sure chicken pieces are covered with the spices. In the small mixing bowl beat yogurt, red chili powder and salt together.

Pour the yogurt mix over chicken pieces with the fried pearl onions and stir gently to cover chicken pieces. Avoid breaking chicken pieces apart. Cook until oil floats on the top again. By this time chicken will be done too. If you find your chicken is not cooked thoroughly add warm water and cook until chicken is done. Adjust seasoning now. Sprinkle garam masala and chopped coriander leaves on top. Switch off the flame and transfer immediately to serving bowl. Your Murgh or Chicken Do Pyaanza is ready to serve.

Serve hot with Roti/Paratha/Naan/Kulcha. Chicken Do Pyaanza tastes best with Naan & Raita. I enjoyed with some Onion Paneer Kulcha (recipe is coming soon).

Murgh Do Pyaaza

Jai Hind!

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