chicken do pyaza recipe in hindi
chicken do pyaza recipe by sanjeev kapoor
Ingredients for Murg Zafrani Do Pyaza Recipe
Chicken cut into 2 inch pieces on the bone 750 grams
A large pinch of saffron
Onions large, sliced 2
Onions large, quartered 1
Chironji 1 tablespoon
Almonds 20-25
Oil 3 tablespoons
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Red chilli powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Yogurt 1/2 cup
Chicken stock 1 1/2 cups
Chopped fresh coriander leaves for garnish
Onion rings to serve
Lemon wedges to serve
Paranthe to serve
Method
Put chironji and almonds in a blender jar and blend to a fine powder.
Heat oil in a deep non-stick pan, add sliced onions and sauté till golden brown.
Add garlic paste and ginger paste, mix and sauté till the raw smells disappear.
Add chicken, mix well and saute on high heat for 2-3 minutes.
Add red chilli powder, turmeric powder, garam masala powder, the ground powder, salt and the quartered onion and mix well.
Add saffron and yogurt, mix well and sauté on high heat for 3-4 minutes.
Add chicken stock and mix well. Cover and cook for 10-15 minutes or till the chicken is cooked completely.
Transfer into a serving bowl, garnish with coriander leaves and serve hot with onion rings, lemon wedges and paranthe.
chicken do pyaza recipe by ranveer brar
Ingredients
For Marination
750 gms Chicken (curry cut), washed and cleaned
2 tbsp Ginger Garlic paste
Salt to taste
For Gravy
3 tbsp Ghee
3 Onions, finely chopped
1 tbsp Ginger Garlic paste
1 ½ cup Tomato puree
1 cup Yogurt, beaten
1 tsp Turmeric powder
2 tsp Red chilli powder
Salt to taste
2 tsp Garam masala powder
2 Green chillies, slit
1 cup Onion Petals
1 tbsp Kasuri Methi
Coriander leaves, for garnish
Process
For Marinating-
Take the chicken pieces in a bowl and add ginger garlic paste and salt to it. Mix well and keep aside.
For Gravy-
Heat ghee in a kadhai, add onions to it. Fry till nice golden brown in colour.
Add ginger garlic paste to it and mix. Cook until aromatic.
Pour in the tomato puree and cook well. Let it release the oil.
Take a bowl and add in yogurt, turmeric powder and red chilli powder to it. mix well.
Once the tomato puree is well cooked pour in the yoghurt mixture and stir well.
Add salt and let it the yogurt cook on medium low flame.
Drop in the marinated chicken pieces and mix. Cover with lid and cook.
Once the chicken gets half cooked, add garam masala powder, drop in the onion petals, green chilies and mix again.
Cover with a lid and cook further until the chicken becomes nice tender and juicy.
Remove the lid and sprinkle kasuri methi on top. Mix it.
Cook for more 5 minutes and turn off the flame.
Garnish with fresh coriander leaves and serve hot.