Thursday, September 26, 2013

I came across this recipe for Murgh do Pyaaza and wanted to give it a try as I had all the ingredients handy. It is a very simple and easy to prepare recipe and tastes good. I loved to munch on the onions. Murgh is chicken in Urdu and Pyaaz is onion. This is a gravy cooked with yogurt and spices with lots of onions. 



I cook chicken at least twice a week. I make gravy / curry or a pulao with chicken. I prefer cooking drumsticks and the thigh pieces and very rarely buy full chicken. I buy breast pieces only for making kababs or wherever boneless chicken is needed.


You can prepare this recipe with any chicken piece of choice or with whole chicken, skin on or without skin.

I made chapattis to have with this chicken recipe.


Here is the recipe..

Serves 2

Ingredients :
Chicken - 250 grams (I used 4 drumsticks)
Onion - 1 large 
Yogurt - 3 Tablespoons
Green chilli - cut into pieces
Ginger Garlic Paste - 1/2 Teaspoon
Chilli Powder - 1/2 Teaspoon or as per spice level
Turmeric Powder - 1/4 Teaspoon
Coriander Powder - 1/4 Tablespoon
Garam Masala - 1/4 Teaspoon
Salt to taste
Cumin seeds - 1/2 Teaspoon
Bay Leaf - 1/2
Peppercorns - 4
Cloves - 2
Fenugreek seeds - 1/8 Teaspoon
Fennel seeds - 1/4 Teaspoon
Ghee (Clarified butter) / Oil - 1 Tablespoon
Coriander Leaves - 1 Tablespoon chopped
Water as required

Method :
1. Clean and wash the chicken pieces. Keep them aside for 30 minutes soaked in water with some salt. Remove from the water after 30 minutes and keep aside. 
2. Chop 1/4 of the onion finely. Cut the remaining 3/4 onion into wedges and separate the layers. Keep aside.
3. Dry roast the fenugreek and fennel seeds and grind to a powder once they cool down. Keep aside.
4. In a cooking vessel heat ghee or oil.
5. Add the peppercorns, bay leaf, clove, cumin seeds and fry for a minute.
6. Add the ground powder and mix. 
7. Add the finely chopped onions and fry till translucent.
8. Add ginger garlic paste and fry for a minute.
9. Add yogurt and mix well over high heat. Keep mixing to avoid the yogurt from curdling. Cook till the oil starts to separate.
10. Add turmeric powder, red chilli powder, salt, garam masala and coriander powder and mix well.
11. Add the chicken pieces and mix well to coat the chicken with the gravy. Cook for 5 minutes.
12. Add water, I added about 1.5 cups, reduce flame, cover and cook the chicken till it is done. Add more water in between if needed.
13. When the chicken is 95% cooked and the gravy has almost reduced to 3/4 add the onion wedge layers and the green chilli pieces. 
14. Cook over low heat till the chicken is completely cooked and oil begins to separate. The onion wedges should remain crunchy but should be cooked. 
15. Adjust gravy consistency as required by adding water. 
16. Garnish with coriander leaves.


Enjoy Murgh Do Pyaaza

Recipe adapted from NDTV Cooks

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3 comments:

  1. flavorful chicken looks so delicious

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    Replies
    1. Try it Resna. It is tasty.
      Thanks for kind comments.

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  2. Mouthwatering recipe. Thanks for sharing this.

    Simon

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