Chicken Do Pyaza or Murgh Do Pyaaza
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
Ingredients
  • For Marinade:
  • Chicken: 500g (I used boneless)
  • Fresh Ginger- Garlic paste: 1 tbsp
  • Dry red chili: 4-5
  • Salt: 1 tsp
  • For tempering 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
Instructions
  1. Dry roast the dry red chilies and make a powder of it.
  2. Marinade the clean & washed chicken with roasted chili powder, ginger-garlic paste and set aside for 15 mins.
  3. Fry pearl onion or the whole onion in 1 tsp of hot ghee till golden brown and set aside on paper towel.
  4. Heat rest of the ghee in the same pan & add the tempering ingredients to splutter.
  5. Sauté finely chopped onion on medium flame until translucent. Add ginger garlic paste.
  6. Add tomato puree, turmeric powder, cumin powder, coriander powder & sugar and cook until oil separates from the masala.
  7. Add chicken pieces, stir to cover with the spices and cook on medium flame uncovered.
  8. In the small mixing bowl beat yogurt, red chili powder and salt together and pour over chicken pieces along with fried pearl onions. Stir gently and cook until oil floats on the top again.
  9. Adjust seasoning.
  10. Sprinkle garam masala and chopped coriander leaves on top & serve hot. Enjoy!
Recipe by Scratching Canvas at http://www.scratchingcanvas.com/recipe-chicken-do-pyaza/