CHICKEN DO PYAZA | CHICKEN DOPIAZA | MURGH DO PYAZA | चिकन दो प्याज़ा

Ingredients for Chicken Do Pyaza:

For Marination:
- Chicken, curry cut pieces with bones- 500 gms
- Ginger garlic paste- 1 tsp
- Salt- 1 tsp
- Red Chilli powder- 1 tsp

Curd/ Yogurt mix:
- Whisked curd/yogurt- 3 tablespoons (tbsp)
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander powder- 1.5 tsp
- Cumin powder- 1 tsp

- Onions, chopped- 2 small
- Ginger garlic paste- 1 tsp
- Tomato purée- 2 medium red tomatoes
- Green chillies, slit- 2 small
- Garam masala powder-1/2 tsp
- Salt- a pinch
- Kasuri Methi, roasted & powdered- 1/4 tsp

- Onion petals- 1 medium onion
- Tomato cubed- 1 medium tomato
- Coriander leaves, chopped- 2 tbsp
- Oil- 4 tbsp


Preparation:
- Marinate the chicken with items specified above. Set aside for 30 mins.
- Chop the 2 small onions and take out petals of 1 medium onion.
- Make a purée of 2 medium tomatoes & cut one tomato into cubes.
- Slit the green chillies and chop the coriander leaves.

Process:

- Heat oil in a kadai and add the chopped onions.
- Fry for around 10 mins till light brown.
- Add the ginger garlic paste and fry for around 2 mins till the raw smell is gone.
- Add the tomato purée. Mix and add a pinch of salt.
- Fry till oil separates.
- Lower heat and add the curd/yogurt masala mix. Mix well, stir & cook for 5-6 mins till oil separates.
- Now add the marinated chicken and fry on high heat for 2-3 mins.
- Add the garam masala powder and cook on medium heat for 5 mins.
- Add 1/2 cup water, cover and cook for 15 mins.
- Add onion petals, slit green chillies and cover & cook for 5 mins.
- Add roasted & powdered Kasuri Methi and cubed tomatoes and cook for 3 mins on low heat.
- Garnish with chopped coriander leaves.
- Serve hot with roti or rice.