Chicken Do Pyaza Recipe

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Prep Time 30 Minutes

Cooking Time 40 Minutes

Servings 5-6

Rating

Chicken Do Pyaza is a little bit sweet, spicy and mouth- watering dish. As the name suggests Do means two, this preparation requires almost double the quantity of onions than any regular chicken curry. It gives a nice aroma and taste. Try this recipe

Ingredients

For Marinade

500gChicken(I used boneless)
1 tbspFresh Ginger- Garlic paste
4-5Dry red chili
1 tspSalt
For temperingoil
1, largeBay leaf
2”Cinnamon stick
5-6, crushedGreen cardamom
2, crushedBlack cardamom
5-6Clove
1 floretMace
1 tspGhee or Clarified butter

For Gravy/Curry

1Onion, large finely chopped
5-6Pearl onion, if you don’t get pearl onion use small sized regular whole onion
2 ½ tbspTomato: 1 or tomato puree
2 tbspChopped coriander leaves (optional)
1 tspFresh ginger paste
1 tbspFresh garlic paste
1 tspTurmeric powder
1 tspRed chili powder (I used 1 tbsp)
1 ½ tspCumin powder
1 tspCoriander powder
1 tspGaram masala powder (optional)
1 tea cupBeaten yogurt
1 tbsp + 1 tspGhee or Clarified butter (any regular cooking oil can be used as alternate)
½ cupWarm water (if necessary)
½ tspSalt
1 tspSugar

Directions

Dry roast the dry red chilies and make a powder of it.
Marinade the clean and washed chicken with roasted chili powder, ginger-garlic paste and keep it aside for 15 min.
Fry pearl onion or the whole onion in 1 tsp of hot ghee till golden brown in color and set it aside on paper towel.
Heat ghee in the pan and add the tempering ingredients to splutter.
Saute finely chopped onion on medium flame until translucent and add ginger garlic paste.
Add tomato puree, turmeric powder, cumin powder, coriander powder and sugar and cook until oil separates from the masala.
Add marinated chicken pieces, stir to cover with the spices and cook on medium flame.
In the 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.
Adjust seasoning according to your taste.
Sprinkle garam masala and chopped coriander leaves on top and serve hot.