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 (Link to our Garam Masala Recipe: https://youtu.be/1trtejl8hwM)
– 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.
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