Chicken Do Pyaaza or Murg Do Pyaaza

Chicken Do Pyaaza or Murg Do Pyaaza

This dish has many tales but today I am not going into different tales related to this dish:)lets get straight to the recipe,basically I used sliced onions and instead of the usual cubed onions I used small pearl onions. the amount of Onion is used is also more so that when you eat the dish you get that onion taste.Goes best with Roti or Paratha. can be served with Fried Rice / Rice.

Preparation Time- Chicken marination 20-30 min and other preparation work 15 min.
Cooking Time - approx 50 min.

Ingredients:-

1. Chicken with bone around 700 grams
2. 1 and half big Onion sliced.
3. 8-10 pearl onion halved.(or Onion cubed in to big chunks )
4. 3-4 big Garlic cloves paste.
5. 2 inch Ginger paste.
6. 1 and 1/4th Tomatoes minced.
7. 7-8 Cilantro/ Dhaniya patta  twigs .
8. 1 fresh green chilly paste and few fresh red and green chilly chopped for garnishing or more as per your heat tolerance.
9. Garam masala ( half of big cardamom,2-3 green cardamom,2-3 cloves,1/4th whole teaspoon black peppercorns and half inch cinnamon )grind it together.
10. Whole spices ( 1 -2 bay leaves,1/4th teaspoon whole black peppercorns,1/2 teaspoon whole cumin seeds,1/2 of a black cardamom,1-2 green cardamoms,2 cloves,1/2 inch Cinnamon )
11. 1 and half teaspoon Coriander powder.
12. 1/2 teaspoon cumin powder.
13. Lime juice few drops (optional )
14. Cayenne or red chilly powder ( 1/4th teaspoon or as per your heat tolerance ).
15. Salt ( 1 teaspoon for Chicken marination ) and 1 teaspoon for gravy or as per your taste.
16. Turmeric powder ( 1/4 teaspoon for chicken marination and 1/4 teaspoon for chicken gravy )
17. Black pepper powder sprinkle for chicken marination.
18. Oil - 4 tablespoon ( I used sunflower oil , you can any oil of your choice like vegetable,peanut,mustard or canola ).
19. Water ( preferably warm ) as  needed to make your choice of gravy consistency ( I used around little more than 1 cup  )

Preparation :-

1. Marinate the chicken with turmeric,salt,black pepper powder and leave for 20-30 min and in the mean time do the other preparation work.
2. Slice the onion and half the pearl onion.
3. Mince the cilantro.
4. Grind the  garam masala ( point 9 under ingredients ).
5. Chop the tomatoes.
6. Make a paste with little water of garlic and ginger and the  green chilly separately.

Cooking :-

1. Take an utensil ( I used non stick ) and add oil,let the oil warm up and add the whole spices ( point 10 ingredients ) and let it infuse its flavours.

2. Then add the  sliced onion and let it fry til the edges starts turning brown and then from here fry little bit more ( we DO NOT want it to be completely brown or burnt).

3. then add the garlic paste and fry till the raw smell is gone followed by the ginger paste and fry til the ginger's ra smell is gone.

4. Then add the marinated chicken along with coriander and cumin powder,turmeric and red chilly powder and mix well. Cover and cook. Water will be released. Intermittently open the lid and mix and cover and cook til oil seeps out.

5. Next add the chopped tomatoes and then again cover and cook. Open intermittently mix and then again cover and cook. Do not be in a hurry. This "koshano or bhuno" step is very important.Oil will seep out once the spices are cooked.

6. Next add the pearl onions and mix and add warm water and salt. Cover and cook as per your gravy requirement. When the Chicken is done add the green chilly paste and the grounded garam masala and mix.Cover and cook for a minute or so. Add cilantro and reserve some chopped fresh green and red chilly and cilantro for garnishing.

7. Just before serving add few drops of Lime juice ( optional ).Serve with Roti/Paratha/Rice or Fried Rice.


Pictures :-