Chicken Do Pyaza


Ingredients

 

  1. Boneless chicken – 1/2 kilo
  2. Onion – 6 nos (finely sliced)
  3. Tomato – 1 big (finely sliced)
  4. Ginger – 2 inches long 
  5. Garlic – 2 pods
  6. Green chillies – 2 nos (chopped)
  7. Coriander leaves – 2 stalks (finely chopped)
  8. Mint – 3 tbsp
  9. Yoghurt – 2 tbsp
  10. Lime juice – 1/2 Tsp
  11. Tomato sauce – 1 tsp
  12. Kashmiri chilli powder – 1 tbsp
  13. Kasuri methi – 1 Tsp
  14. Cumin seed powder – 3/4 Tsp
  15. Coriander powder – 2 tsp
  16. Garam masala – 1 tsp
  17. Turmeric powder – 1/2 Tsp
  18. Salt – to taste
  19. Oil – 3 tbsp

Preparation

 

  1. Grind ginger and garlic to a smooth paste.

  2. Marinate chicken pieces with half of ginger-garlic paste, Kashmiri chilli powder, salt and lime juice for 2 hours.

  3. Heat oil in a kadhai and add 4 sliced onions. Saute till it becomes golden brown.

  4. Add spice powders (cumin powder, turmeric powder, coriander powder, garam masala), Kasuri methi, remaining ginger-garlic paste and saute for 2 minutes.

     

  5. Add chopped tomatoes, marinated chicken pieces and roast well for few minutes.

  6. Add chopped green chillies, yoghurt, mint-coriander leaves, tomato sauce, 2 sliced onions and mix everything well.

     

  7. Saute till the masala dries up and oil comes out from the masala.

  8. Adjust gravy by adding hot water and salt according to your taste.
  9. Cook for 15- 20 minutes on low flame by closing it with a lid.

  10. Garnish with sliced onion, coriander leaves.
  11. Serve hot with Rice, Roti or Bhakri.
Chicken Do Pyaza
Serves 5
Mouthwatering chicken dish
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. Boneless chicken - 1/2 kilo
  2. Onion - 6 nos (finely sliced)
  3. Tomato - 1 big (finely sliced)
  4. Ginger - 2 inches long
  5. Garlic - 2 pods
  6. Green chillies - 2 nos (chopped)
  7. Coriander leaves - 2 stalks (finely chopped)
  8. Mint - 3 tbsp
  9. Yoghurt - 2 tbsp
  10. Lime juice - 1/2 tsp
  11. Tomato sauce - 1 tsp
  12. Kashmiri chilli powder - 1 tbsp
  13. Kasuri methi - 1 tsp
  14. Cumin seed powder - 3/4 tsp
  15. Coriander powder - 2 tsp
  16. Garam masala - 1 tsp
  17. Turmeric powder - 1/2 tsp
  18. Salt - to taste
  19. Oil - 3 tbsp
Instructions
  1. Grind ginger and garlic to a smooth paste.
  2. Marinate chicken pieces with half of ginger-garlic paste, Kashmiri chilli powder, salt and lime juice for 2 hours.
  3. Heat oil in a kadhai and add 4 sliced onions. Saute till it becomes golden brown.
  4. Add spice powders (cumin powder, turmeric powder, coriander powder, garam masala), Kasuri methi, remaining ginger-garlic paste and saute for 2 minutes.
  5. Add chopped tomatoes, marinated chicken pieces and roast well for few minutes.
  6. Add chopped green chillies, yoghurt, mint-coriander leaves, tomato sauce, 2 sliced onions and mix everything well.
  7. Saute till the masala dries up and oil comes out from the masala.
  8. Adjust gravy by adding hot water and salt according to your taste.
  9. Cook for 15- 20 minutes on low flame by closing it with a lid.
  10. Garnish with sliced onion, coriander leaves.
  11. Serve hot with Rice, Roti or Bhakri.
Safnas Cookbook http://www.safnascookbook.com/

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