MURGH DO PYAAZA (CHICKEN DO PYAAZA )

Murgh Do Pyaaza is very special kind of chicken dish in which the onion is used in two types. Learn how to make chicken do pyaaza.

Ingredients:

• 1/2 kg Chicken On Bone
• 1 1/2 tblsp Ginger Garlic Paste
• 1 tblsp Red chilli Powder
• Salt to Taste

For the curry

• 1 large onions chopped
• 2 big tomatoes
• 1 1/2 tsp ginger garlic paste
• 1/4 cup beaten curd
• 1 bay leaf
• 1 brown Cardamom
• 3 Cloves
• 5 – 6 Black peppercorns
• 1/4 ” Cinnamom Stick
• 1 tsp Red chili powder
• 1 1/2 tsp turmeric powder
• 1 1/2 tsp corainder powder
• 1 1/2 tsp cumin powder
• 2 tsp Garam Masala
• 6 – 7 pearl onions or 1 large onion chopped in big cubes
• 1/2 cup water (or as needed)
• 2 tblsp Ghee or Oil
• Salt To Taste

For Garnish

• 3 – 4 long ginger juliennes
• 1 tblsp chopped coriander leaves

How to make murg do pyaaz:

1. 1. For Marination – clean and dry the chicken and dig medium size pieces. Then rub within the
   2. ginger-garlic paste, red chilly and salt on all the chicken pieces. Cover it and keep it aside for 3 – 4 hours in fridge.
   3. during a kadhai , heat the ghee or oil what ever you're using.Now add the herb then add the ginger garlic paste. Fry it till it gets nice brown. Then add the chopped onions. Cook then till they're also brown. confirm to not burn the onions.
   4. Now add the tomato puree and salt and cook till all the raw smell disappears and therefore the oil separates from the paste.
   5. When the oil separates add the the turmeric powder, red chilly powder and therefore the beaten curd. fry till all the curd is extremely well incorporated within the gravy. this could take 5 – 10 minutes.
   6. Now add all the dry spices – coriander powder, cumin powder and half garam masala. Also add the chicken pieces and therefore the water.
   7. Stir everything well and add cover the kadhai and let the chicken cook on low flame for 10 minutes.
   8. Now add the pearl onions and cook further till the chicken is well cooked.
   9. Stir occasionally as to not burn the paste. don't over cook the chicken or it'll become chewy.
   10. When chicken is completed add the remainder of the garam masala.
   11. remove the chicken during a serving bowl and garnish with green coriander and ginger julienne.