Home » Recipes » North Indian » MURG DO PYAZA

MURG DO PYAZA

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Preparation time—15minutes                                   Cooking time—35 minutes

Serving—4                                                                             Category—non-veg.

INGREDIENTS

1-Chicken                                                                                         800gms

2-Onions, chopped                                                                    2medium size

3- Small onions, quartered &layers separated         4

4-Ginger, garlic paste                                                                1tbs

5-Corinder powder                                                                     1tbs

6-Red chilli powder                                                                   2tsp

7-Turmeric powder                                                                   1tsp

8-Garam masala                                                                         1tsp

9-Cinnamon                                                                                  1small stick

10-Cardamoms                                                                          4

11-Cloves                                                                                      4

12-Bay leaf                                                                                   1

13-Mace                                                                                       a little

14-Tomato puree                                                                  ¾ cup

15-Yoghurt                                                                               ½ cup

16-Green chillies, chopped                                            1tsp

17-Coriander leaves, chopped                                     1tbs

18-Oil                                                                                          4tbs

19-Salt                                                                                      to taste

METHOD

1-Cut chicken into 10-12 pieces, prick each piece several times with fork and keep aside.

2-Whisk yoghurt, ginger, garlic paste and salt together. Marinate the chicken in this prepared mixture for 30 minutes.

3-In the meantime, heat 3tbs of oil in a heavy bottom pan, add cinnamon, cardamoms, cloves, bayleaf and mace, sauté till fragrant. Add chopped onions and fry till brown.

4-Add green chilies, turmeric and tomato puree, stir it then add chicken with marinade and cook it for 5-6 minutes.

5-Add coriander powder, red chilli powder and stir cook till oil surfaces.

6-Mix in 2cups of water, bring it to boil, cover the pan with lid and simmer until chicken in tender, occasionally stir it.

7-In a separate pan heat remaining oil, stir in small onions and sauté till they becomes little crispy.

8-Add half of the sautéed onions and garam masala to the chicken and mix well.

9-Serve hot garnished with remaining sautéed onions and coriander leaves.

OTHER RELATED RECIPES

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Kadhai chicken

Chicken kali mirch

Rogini chicken

Murg handi lazeez

Chicken curry

Shahi haryali chicken

Haryali makhani chicken

Chicken patiyala shahi

Chicken tawa masala

Chicken tikka masala

Chilli chicken

Chicken vindaloo

Chicken cafreal

Chicken gizad

Chicken moelho

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Hari mirchi ka murg

Lemon chicken

About Anil Kumar

Chef at Mayuri Farms and Restaurant