Chicken Do Pyaza
A quick and easy chicken dish packed with flavour
Servings: 4
Ingredients
Marinating the chicken
- 1 kg chicken
- 2 teaspoon kashmiri chili powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon ginger garlic paste
- juice of half lemon
Sauce
- 5 tablespoon vegetable oil
- 1 large red onion finely diced
- 1 tablespoon ginger garlic paste
- 1 tablespoon kashmiri chilli powder
- 2 teaspoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon dried fenugreek leaves
- 3 roma tomatoes blanched and blended
- 1/3 cup plain yogurt
- 1 cup hot water
- 1 medium brown onion cut into cubes
- 2 green chillies slit in half
- 2 sprigs curry leaf (optional)
- fresh coriander to garnish
Instructions
- Marinate the chicken with the ginger garlic paste, chilli powder, turmeric, salt and lemon juice. Refrigerate for 30 minutes
- Heat 4 tablespoon oil (reserve the other tablespoon for later) in a pan, on medium heat and add the onion. Sauté until the onion is golden brown
- Add ginger garlic paste and cook for 1 minute or until the raw smell disappears
- Add the chilli powder, cumin and coriander. Cook for 30 seconds and add the pureed tomatoes
- Cook the tomatoes for about 10-12 minutes until the oil comes to the surface and it has reduced
- Add the yogurt and mix well. Cook for a few seconds and add the chicken. Allow it to fry in the sauce for 5 minutes
- Add 1 cup warm water. Cover and simmer for 20-25 minutes
- Mix in the fenugreek leaves.
- Add 1 tablespoon oil in a pan and fry the onion, chilli and curry leaf until slightly brown. Add it to the dish. Garnish with coriander