Tender Chicken pieces cooked in a rich gravy along with shallots and whole spices, Chicken Do Pyaza is a delectable dish where onions and tomatoes used in a bit of large quantity than the other chicken dishes. Spicy and full of Indian flavours, this Chicken Curry is an in house favourite. It’s a popular dish, so, there are many versions of the same. I’m sharing my version here, the way I love to cook Chicken Do Pyaza for my family. 🙂
Chicken Do Pyaza
- Chicken- 750g (medium sized pieces with bone)
- Shallots- 12-14
- Onion- 3 Medium sized (thinly sliced)
- Tomato puree- ½ cup
- Green chillies- 5 (slitted)
- Kashmiri mirch powder- ½ tsp
- Turmeric powder- ½ tsp
- Coriander powder- 1 tbsp
- Garam masala powder- ¼ tsp
- Mustard oil/Vegetable oil- ½ cup
- Yogurt- 1oog (whisked)
- Black pepper powder- ½ tsp
- Garlic paste- 1 tsp
- Ginger paste- 1 tsp
- Dry red chilies- 1
- Green cardamom- 4 (lightly crushed)
- Cinnamon stick- 1″ two pieces
- Cloves- 4
- Bay leaf- 2
Marinate the chicken using all the ingredients mentioned ‘For marination’, and keep aside for 2-3 hours.
Heat oil in a deep frying pan/kadai, temper with the ingredients mentioned ‘for tempering’. Add onion, sauté on medium heat until light brown; next to add green chillies, tomato puree, turmeric powder, coriander powder and kashmiri mirch powder. Mix and stir on medium heat until the masala start leaving oil now add the marinated chicken into this. Mix, cover and cook on low heat. Stir in between. Add salt, shallots along with ½ cup of hot water when the chicken is half cooked. Mix well, cover and cook further. When the chicken is almost done, add garam masala powder. Mix gently and simmer until thoroughly cooked. Garnish with coriander leaves.
Your delectable Chicken Do Pyaza is ready to serve. Pair this with Naan, Tandoori roti, Phulka or Pulao. Enjoy!