800 gms Chicken
8-10 cloves garlic
1 inch ginger
1 large tomato
3 green chilies
6-8 dry red chilies
2 tbsp of whole garam masala
1/2 tsp shah jeera
1/2 cup curd
1 tsp jeera powder
1 1/2 Coriander powder
1/2 tsp crushed black pepper
1/2 tsp garam masala powder
Salt to taste
1 tbsp lemon juice
3-4 tbsp chopped coriander leaves
4-5 tbsp oil
Wash the chicken and keep in colander, so the excess water drains out.
Peel and slice 5 onion and remaining two onions cut in big cubes.
Crush ginger and garlic with help of motar and pestle. Break the dry red chilies in two pieces.
Place a degchi / wok over a medium heat and put oil, when oil is hot enough put the cubed onion and two broken dry red chilies, fry them until they are translucent and pink (we don’t want much color on them) remove these onion pieces and keep it aside for later use.
In same wok add whole garam masala and let it get all aromatic, it will take 30 seconds. Add crushed ginger, crushed garlic and sliced onion in and fry them over high heat, stirring occasionally.
Once the onion are soft and pink add broken red chilies and shah jeera and give it 30 seconds to fry and then add chicken pieces. Keep the flame on high and sear the chicken well. It will take around 4-5 minutes.
Now add chopped tomato, green chilies along with cumin powder, coriander powder, crushed black pepper and salt. Let the dry powder spice roast for 2 minutes.
Whip the curd well and pour that in the wok and bhuno the chicken over high heat so that all the curd moisture is evaporated.
After some the oil will separate and will float on top. Add 1/2 cup water and 2 tbsp of chopped coriander and mix well. Lower the flame and let the chicken simmer with lid covered. Stir occasionally and let the chicken cook.
Once the chicken is cooked, put the fried cubed onion, sprinkle garam masala powder. Increase the heat and start bhuno the masala, until the oil floats on top.
Squeeze lemon juice and sprinkle green Coriander leaves. And Chicken Do Pyaaza is ready to be served.
Since Do Pyaaza is not gravy based dish, you need to serve some along with it like Dal tadka or any other gravy based dish.
Chicken Do Pyaaza goes well with chapati, rotis and parathas.
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4 thoughts on “Murgh Do Pyaaza ”
The dish looks amazing… just the type I love with chapathis and daal…
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Thank you Rafeeda
Tried it today with mutton! Hubby said mast 😀
Thank you for this mast recipe ❤️
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You are most welcome Aasiya 🙂
At my place also Mutton Do Pyaaza is more preferred than chicken..
Thank you for trying the recipe 💕