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Add a photoIt's been a while since I have posted any chicken curry in the blog, I think during entire summer I avoided cooking and eating heavy chicken curries at home but now as the weather is back to almost perfect I decide to stir this subtly spiced chicken curry called Chicken - Do - Pyaza, I don't know why it is called Dopyaza, may be because only two onions are used in making the curry. Somewhere I read a historic explanation behind the name of the dish, once Mughal emperor Akbar Mullah Do Piaza accidentally added a large quantity of onions to a dish and hence royal khansama (chef) named it after him.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6 plates
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Ingredientes
- For marinating chicken:
- 1 kg chicken with bone
- 2 ½ tbsp ginger - garlic paste
- 2 Tbsp red chilli powder
- Salt, as per taste
- For the curry:
- 1 large onions, finely chopped
- 2 tomatoes, blanched and pureed
- 2 1/2 tsp garlic and ginger paste
- ¼ cup curd
- 1 - 2 bay leaf
- 2 tsp red chili powder
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- Salt, as per taste
- 2 tbsp garam masala
- ⅓ Cup sambhar onions or 1 large onion, cut into chunks
- ½ Cup water or as per requirement
- 2 - 3 tbsp ghee (clarified butter)
- For garnish:
- A fistful of coriander leaves, chopped
- 2 green chilies, slit in between
Direcciones
- Clean, wash and pat dry chicken. Marinate with ginger garlic paste, salt and red chilli powder. Rub the marinade nicely over chicken pieces and let it rest in fridge for minimum 3 - 4 hours.
- Heat desi ghee in a deep saucepan and add bay leaf. Keep the gas flame low to medium. Add garlic - ginger paste. When it turns brown, add chopped onions and cook over low flame till it turns golden brown. Now add tomato puree and salt.
- Keep on sauteing masala until oil gets separated from it.
- Take some yoghurt in a bowl, add turmeric and red chilli powder, whisk it nicely. Add this mixture to the masala and cook for another 5 - 10 minutes.
- Add coriander powder, cumin powder, the marinated chicken, sambhar onion, water and garam masala.
- Mix nicely, cover the pan with a lid and let the chicken simmer over low heat until chicken is cooked through and the liquid is reduced a little bit. This takes around 15 minutes depending upon the chicken quality.
- Open the lid of open and check the chicken for doneness. Once chicken is done garnish with chopped coriander leaves and green chilies.
- Serve hot with rice or bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 6 servings | |
| Calories 346 | |
| Calories from Fat 218 | 63% |
| Total Fat 24.3g | 30% |
| Saturated Fat 8.5g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 121mg | 5% |
| Potassium 518mg | 15% |
| Total Carbs 10.04g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.61g | 2% |
| Protein 23.58g | 38% |
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