CHICKEN DO PYAZA

It is yet another of a traditional Indian classic Chicken recipes that one can’t get tired of eating. It is spicy blend that’s balanced out with the characteristic sweetness from the onions, slowly cooked into a thick curry. Essentially term ‘do-pyaza’ implies that onions are cut into two different shapes and added to the recipe in two stages. 

INGREDIENTS (SERVES 3-4):

Chicken with bone, cut into equal size pieces - 500gm 

Onions - 4 large, 2 chopped and 2 cut into thick chunks

Tomatoes - 1medium pureed

Green chillies - 2 chopped ( adjust according to spicy of chilli)

 Garlic paste - 1tsp

Ginger paste - 1 1/2 tsp

Turmeric pwd - 1/2 tsp

Red chilli pwd -1tsp

Coriander pwd - 1 tsp

Cumin pwd - 1/2 tsp

Black pepper pwd - 1/2tsp

Curd/Yogurt - 2 tsp

Pure ghee - 1 1/2tsp

Mustard oil - 2 1/2tsp

chopped mint and coriander leaves

FOR THE GARAM MASALA:

Black cumin seeds -1/2tsp

Cloves - 6-8

Green cardamom - 4

Mace - 1 string

 1 inch cinnamon stick

PREPARATION:

Marinate the chicken with ½ tsp red chilli pwd, 1/2 tsp ginger paste, 1 tsp garlic paste, a little salt and ½ tsp mustard oil and keep aside.  Dry roast the garam masala until it is just fragrant, you’d know its done once the cloves swell up. Allow it to cool and then make into a powder and keep aside.Heat 1 tsp mustard oil and ½ tsp oil in a kadhai or any deep pan, add the chopped onions and fry until it is browned drain out, allow to cool and then blend into a paste with 2 tsp water and keep aside.  In the same wok add the remaining oil and ghee and add the ginger and garlic paste, fry for a min. Then add the onion chunks, chopped green chillies and fry until it is browned. Then add the tomato pure, mix turmeric and remaining red chilli pwd with the curd and add to the wok. Add some salt and fry the spices for 4-5 mins on medium flame. Add the marinated chicken along with the marinade, the cumin and coriander pwd and fry together till oil stars to appear on the sides.The stir in half the chopped mint-coriander leaves followed with the fried onion paste. Give a stir and top up with 4 cups of water. Cook until the chiken is soft and cooked. Reduce the gravy if required, adjust salt and stir in the pepper pwd and prepared garam masala pwd. Garnish with the remaining chopped coriander and mint, serve hot with rice or Chapatis