Chicken Do Pyaza Recipe

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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 tempering

2 tbspoil
1 largeBay leaf
2Cinnamon stick
5-6Green cardamom crushed
2Black cardamom crushed
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 tsp, I used 1 tbspRed chili powder
1 ½ tspCumin powder
1 tspCoriander powder
1 tspGaram masala powder (optional)
1 tea cupBeaten yogurt
1tbsp+1tspGhee or Clarified butter (any regular cooking oil can be used as alternate)
½ cupWarm water (if necessary)
½ tspSalt
1 tspSugar

Directions

Step1Dry roast the dry red chilies and make a powder of it.
Step2Marinade the clean and washed chicken with roasted chili powder, ginger-garlic paste and keep it aside for 15 min.
Step3Fry pearl onion or the whole onion in 1 tsp of hot ghee till golden brown in color and set it aside on paper towel.
Step4Heat ghee in the pan and add the tempering ingredients to splutter.
Step5Saute finely chopped onion on medium flame until translucent and add ginger garlic paste.
Step6Add tomato puree, turmeric powder, cumin powder, coriander powder and sugar and cook until oil separates from the masala.
Step7Add marinated chicken pieces, stir to cover with the spices and cook on medium flame.
Step8In the mixing bowl beat yogurt, red chili powder and salt together and pour over chicken pieces along with fried pearl onions.
Step9Stir gently and cook until oil floats on the top.
Step10Adjust seasoning according to your taste.
Step11Sprinkle garam masala and chopped coriander leaves on top and serve hot.