Home » Recipes » North Indian » MURG DO PYAZA


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Preparation time—15minutes                                   Cooking time—35 minutes

Serving—4                                                                             Category—non-veg.


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


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.


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About Anil Kumar

Chef at Mayuri Farms and Restaurant