Full recipe for Chicken Do Pyaza
For the marinade
Ingredients:
• Chicken 750 gm
• Salt to taste
• Red chilli powder 1 tsp
• Ginger garlic paste 1 tbsp
• Lemon juice 1 tsp
• Ghee 2 tbsp
• Jeera (cumin seeds) 1 tsp
• Onions (chopped) 4 medium size
• Ginger garlic paste 1 tbsp
• Turmeric ½ tsp
• Tomatoes (chopped) 2 medium size
• Salt to taste
Method:
• Marinade the chicken by adding salt, red chilli powder, ginger garlic paste and lemon juice in a mixing bowl for 15 – 20 mins.
For the gravy
Ingredients:
• Ghee 2 tbsp
• Jeera (cumin seeds) 1 tsp
• Onions (chopped) 4 medium size
• Ginger garlic paste 1 tbsp
• Turmeric ½ tsp
• Tomatoes (chopped) 2 medium size
• Salt to taste
• Curd ½ cup
• Red chilli powder 1 tbsp
• Coriander powder 1 tbsp
• Cumin powder (Jeera powder) 1 tsp
• Water 200 ml
• Onion (petals) 2 medium size
• Tomatoes (de-seeded) 2 medium size
• Green chillies (chopped) 2-3no.
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Fresh coriander chopped 1 tbsp
Method:
• In a wok add ghee, cumin, allow to crackle and then add onions, cook until onions are translucent.
• Add ginger garlic paste and turmeric and sauté until the onions turn golden brown.
• Add tomatoes and salt, cook until tomatoes are cooked properly and the ghee is released
• Lower the flame before adding the curd.
• Add the red chilli powder, coriander powder and cumin powder in curd and mix well.
• Add the curd mixture in the gravy and stir continuously
• Cook until ghee releases
• Add the marinated chicken and cook for 10-15 minutes on medium flame
• Add water to get gravy consistency.
• Cover and cook while stirring in intervals until the chicken is tender.
• Once the chicken is tender add onion, tomatoes, green chillies, garam masala and kasuri methi and cook for another 4-5 minutes.
• Garnish with fresh coriander. Serve hot with rice and roti or any other Indian bread.
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