Who is up for Chicken Do Pyaza or Murgh Do Pyaza?
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 Pyaza with Onion Paneer Kulcha.
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.
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 Pyaza or Murgh Do Pyaza Recipe:
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 tempering 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 Pyaza is ready to serve.
Serve hot with Roti/Paratha/Naan/Kulcha. Chicken Do Pyaza tastes best with Naan & Raita. I enjoyed with some Onion Paneer Kulcha.
Chicken Do Pyaza or Murgh Do Pyaaza
Recipe type: Main
Serves: 4 servings
- 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
- Dry roast the dry red chilies and make a powder of it.
- Marinade the clean & washed chicken with roasted chili powder, ginger-garlic paste and set aside for 15 mins.
- Fry pearl onion or the whole onion in 1 tsp of hot ghee till golden brown and set aside on paper towel.
- Heat rest of the ghee in the same pan & add the tempering ingredients to splutter.
- Sauté finely chopped onion on medium flame until translucent. Add ginger garlic paste.
- Add tomato puree, turmeric powder, cumin powder, coriander powder & sugar and cook until oil separates from the masala.
- Add chicken pieces, stir to cover with the spices and cook on medium flame uncovered.
- 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.
- Adjust seasoning.
- Sprinkle garam masala and chopped coriander leaves on top & serve hot. Enjoy!