Chicken/Murg Do Pyaza is one of the most tasty chicken recipe. As the name suggests "Do" means "Two", this preparation requires almost double the quantity of onions and also onions are added in two ways. This is an exotic punjabi dish with plenty of fried onions and exotic aroma in it. And don't be surprised, but I learnt this recipe, from my wonderful husband, who is an expert in making Chicken Do Pyaza. This recipe goes well with roti, parantha or Naan. So let's learn this mouthwatering chicken preparation with "Flavors of Sneha's Kitchen".
500 gms chicken washed and pat dried
2 big onions sliced
1 big onion cut in cube
1 tomato chopped
5-6 garlic cloves chopped
2 green chilli
1 tbsp of coriander powder
2 tsp of red chilli powder
1 tsp of turmeric powder
1 tbsp of ginger-garlic paste
1 tsp of chicken curry powder (optional)
2-3 cloves
2-3 cardamom
2-3 peppercorns
1 tsp of cumin seeds
1" of cinnamon stick
2 bay leaves
4-5 tbsp of cooking oil
Salt to taste
1 tbsp of chopped coriander leaves
Method:
Take chicken in a bowl. Add coriander powder, turmeric powder and chilli powder. Mix well and let it marinate for half and hour.
Heat oil in a pan. Add cloves, peppercorn, cinnamon, cardamom, cumin seeds, bay leaves and chopped garlic. Saute until garlic turns its color.
Add just the sliced onion and sprinkle some salt on it. Saute until golden brown. Now add ginger-garlic paste. Mix well and and cook for 1-2 minutes or until the raw flavor of garlic is gone.
Now add the marinated chicken and mix well. Cover and cook. Keep stirring in between to avoid sticking this in the pan.
Once chicken is 3/4th cooked, add tomato, cubed onions, green chilli and some salt. Also at this point of time, you may add chicken curry powder to enhance the flavor of your dish.
After adding the tomatoes, chicken will start leaving the excess water. Cook until all the water is evaporated and then fry/bhuno the chicken on medium-high flame until you get little browning on chicken pieces. This will also give a good color to the masala. Make sure you don't burn the spices.
Now add just half cup of water and adjust the salt according to your taste. Be careful while adding salt, as you have added salt earlier too. Mix well and let it come to a boil. Make sure not to make a thin gravy as it will spoil the taste of your dish.
Let it boil on low flame for 5 minutes until the gravy thickens up a little. Now, sprinkle the chopped coriander leaves and simmer for 1-2 minutes. Garnish and serve hot.
Expert Tips: If you want your dish to be more aromatic, add 1 tsp of clarified butter/desi ghee while frying the chicken. Adding the cubed onions later, gives this dish the onion taste which its require to be Chicken do Pyaza, Also that way, the onion doesn't get too mussy and it gives a good presentation to this dish.
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| Chicken Do Pyaza |
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| Ingredients |
500 gms chicken washed and pat dried
2 big onions sliced
1 big onion cut in cube
1 tomato chopped
5-6 garlic cloves chopped
2 green chilli
1 tbsp of coriander powder
2 tsp of red chilli powder
1 tsp of turmeric powder
1 tbsp of ginger-garlic paste
1 tsp of chicken curry powder (optional)
2-3 cloves
2-3 cardamom
2-3 peppercorns
1 tsp of cumin seeds
1" of cinnamon stick
2 bay leaves
4-5 tbsp of cooking oil
Salt to taste
1 tbsp of chopped coriander leaves
Method:
Take chicken in a bowl. Add coriander powder, turmeric powder and chilli powder. Mix well and let it marinate for half and hour.
Heat oil in a pan. Add cloves, peppercorn, cinnamon, cardamom, cumin seeds, bay leaves and chopped garlic. Saute until garlic turns its color.
Add just the sliced onion and sprinkle some salt on it. Saute until golden brown. Now add ginger-garlic paste. Mix well and and cook for 1-2 minutes or until the raw flavor of garlic is gone.
Now add the marinated chicken and mix well. Cover and cook. Keep stirring in between to avoid sticking this in the pan.
Once chicken is 3/4th cooked, add tomato, cubed onions, green chilli and some salt. Also at this point of time, you may add chicken curry powder to enhance the flavor of your dish.
After adding the tomatoes, chicken will start leaving the excess water. Cook until all the water is evaporated and then fry/bhuno the chicken on medium-high flame until you get little browning on chicken pieces. This will also give a good color to the masala. Make sure you don't burn the spices.
Now add just half cup of water and adjust the salt according to your taste. Be careful while adding salt, as you have added salt earlier too. Mix well and let it come to a boil. Make sure not to make a thin gravy as it will spoil the taste of your dish.
Let it boil on low flame for 5 minutes until the gravy thickens up a little. Now, sprinkle the chopped coriander leaves and simmer for 1-2 minutes. Garnish and serve hot.
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| Chicken Do Pyaza ready to be served |
Expert Tips: If you want your dish to be more aromatic, add 1 tsp of clarified butter/desi ghee while frying the chicken. Adding the cubed onions later, gives this dish the onion taste which its require to be Chicken do Pyaza, Also that way, the onion doesn't get too mussy and it gives a good presentation to this dish.
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