New Chicken Do Pyaza Recipe|Chicken Do Pyaza|Murgh Do Pyaza|चिकन दो प्याज़ा|Finest Chicken Do Pyaza Recipe|Chicken Recipe|Chicken Do Pyaza Dish by Spice Eats|Spice Consumes Recipes

Active ingredients for Chicken Do Pyaza:

( Tsp- Teaspoon; Tablespoon- Tablespoon )

For Marination:
– Chicken, curry cut pieces with bones- 1 kg
– Turmeric powder- 3/4 tsp
– Ginger garlic paste- 4 tsp
– Salt- 2 tsp
– Red Chilli powder- 3 tsp
– Coriander powder – 3 tsp

Tempering:
– Cumin Seeds- 1 tsp
– Black Cardamoms, crushed-3
– Green Cardamoms, crushed-6
– Cloves-6

Other Active ingredients:
– Fried onions, crushed – 3 medium onions
– Tomato purée- 7 tablespoon
– Green chillies, slit- 4 small
– Blended curd/yogurt- 5 tablespoons (tablespoon).
– Garam Masala Powder- 1 tsp+ 1/4 tsp.
– Kashmiri Chilli Powder- 2 tsp.
– Salt- 1/4 tsp.
– Kasuri Methi, roasted & powdered- 1 tsp.

– Small onions, cut in half- total weight 150 gms (around 7-8).
– Small tomatoes, quartered- 2 nos.
– Coriander leaves, chopped- 3 tbsp.
– Oil- 6 tablespoon.

Preparation:.
– Marinade the chicken with items specified above. Set aside for 30 mins.
– Slice the 3 medium sized onions and fry on medium heat for 15 minutes till golden. Set aside & permit it to cool. Squash it with your hand.
– Usage readymade tomato purée or make a purée of 3 medium tomatoes.
– Slit the green chillies and chop the coriander leaves.

Process:.

– Heat oil in a kadai/curry pan and include the cumin seeds and the entire spices.
– Provide a stir, allow it to splutter and add the marinaded chicken.
– Mix and fry on high heat for 3-4 minutes and after that on medium high heat for 4-5 minutes till the chicken is browned and masala is fried well.
– Now include the tomato purée. Mix and fry on medium heat for 3-4 mins till oil separates.
– Add the crushed fried onions and provide a mix for 1-2 mins. Also add the peeled whole/halved onions and the slit green chillies. Offer a mix and fry on medium heat for 3-4 mins.
– Switch off heat and add the Kashmiri chilli powder, Garam Masala powder,1/ 4 tsp salt and the blended curd/yogurt. Mix well, switch on heat, stir & cook for around 3-4 mins till oil separates.
– Include around 250 ml water. Cover & cook on low heat for 10 mins till chicken hurts.
– Finally, add the dry roasted & crushed Kasuri Methi powder & garam masala powder, tomatoes and cook on low heat for 5 mins.
– Garnish with chopped coriander leaves.
– Serve hot with roti or rice.

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