Learn how to make chicken do pyaza, murg do pyaza recipe

Murg do Pyaza

Chicken do Pyaza

Chicken do Pyaza is little bit sweet, spicy and appetizing dish. Tt's got lots of onions. A thick and spicy Chicken preparation with double onion, a really widespread dish of Muslim cuisine. Here is a easy recipe to prepare Murg do pyaza at home.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Hyderabadi
Servings: 4 People

Ingredients

  • 1/2 kilogram chicken (मुर्गे का माँस)
  • 1.5 tablespoon ginger-garlic paste (अदरक-लहसुन का पेस्ट)
  • 1 tablespoon red chili powder (लाल मिर्च पाउडर)
  • salt to taste (नमक स्वाद अनुसार)
  • 2 pieces onion (प्याज) large size, chopped
  • 2 pieces tomato (टमाटर) big size, chopped
  • 1 1/2 teaspoon ginger-garlic paste (अदरक-लहसुन का पेस्ट)
  • 1/4 cup beaten curd
  • 1 piece bay leaf (तेज पत्ता)
  • 1 piece black cardamom (बडी इलायची)
  • 3 pieces cloves (लौंग)
  • 5-6 pieces black pepper (काली मिर्च)
  • 1/4 inch cinnamon stick (दालचीनी)
  • 1 teaspoon red chili powder (लाल मिर्च पाउडर)
  • 1.5 teaspoon turmeric powder (हल्दी पाउडर)
  • 1.5 teaspoon coriander powder (धनिया पाउडर)
  • 1.5 teaspoon cumin powder (जीरा पाउडर)
  • 2 teaspoon garam masala powder (गरम मसाला पाउडर)
  • 1 piece onion (प्याज) large size, chopped in big cubes
  • 1/2 cup water (पानी) or as needed
  • 2 tablespoon clarified butter (घी) or Oil
  • salt to taste (नमक स्वाद अनुसार)
  • 3-4 pieces long ginger juliennes (पतले लंबे अदरक के टुकड़े) for garnish
  • 1 tablespoon chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती) for garnish

Instructions

  • We start the chicken preparation by first marinating the chicken for 3 - 4 hours.
  • For Marination - clean and dry the chicken and cut into medium size pieces.
  • Then rub in the ginger-garlic paste, red chilly and salt on all the chicken pieces. Cover it and keep it aside for 3 - 4 hours in fridge.
  • In a kadhai , heat the ghee or oil what ever you are using. Now add the bay leaf and then add the ginger garlic paste. Fry it till it gets nice brown. Then add the chopped onions. Cook then till they are also brown. Make sure not to burn the onions.
  • Now add the tomato puree and salt and cook till all the raw smell disappears and the oil separates from the paste.
  • When the oil separates add the the turmeric powder, red chilly powder and the beaten curd. Stir fry till all the curd is very well incorporated in the gravy. This should take 5 - 10 minutes.
  • Now add all the dry spices - coriander powder, cumin powder and half of garam masala. Also add the chicken pieces and the water.
  • Stir everything well and add cover the kadhai and let the chicken cook on low flame for 10 minutes.
  • Now add the pearl onions and cook further till the chicken is well cooked.
  • Stir occasionally as not to burn the paste. Do not over cook the chicken or it will become chewy.
  • When chicken is done add the rest of the garam masala.
  • Take out the chicken in a serving bowl and garnish with green coriander and ginger julienne.
  • Serve hot with chapati.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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