Murgh Do Pyaaza

MURGH DO PYAZZA

INGREDIENTS

  • Boneless chicken – 500gm
  • Onions – 4 large
  • Tomatoes – 6 larg, freshly puréed.
  • Ghee – 3 tbsp
  • Ginger garlic paste – 2 tbsp
  • Kashmiri chilli powder – 2 tsp
  • Cumin powder – 1/2 tsp
  • Coriander powder – 1 tbsp
  • Garam masala – 1 tbsp
  • Curd – 1 cup
  • Cream – 3 tbsp
  • Mint leaves – 1 tbsp finely chopped
  • Coriander leaves – 2 tbsp finely chopped
  • Kasuri methi – a large pinch
  • Green chillies – 2, finely chopped
  • Salt to taste

METHOD

  • – Cut chicken into tikka sized pieces.
  • – Finely chop 3 onions and cut 1 onion in 6 pcs and separate the layers.
  • – Add chili powder to the curd and beat till smooth add cumin powder, coriander powder and mix well.
  • – Marinade the chicken with salt, half the chilli powder and half ginger garlic paste.
  • – Heat a deep pan and add ghee. Add ginger and garlic pastes, sauté for 2 min. Add finely chopped onions and sauté till golden brown.
  • – Add tomato purée and little salt, cook till oil separates.
  • – Add beaten curd, cook till oil separates.
  • – Add marinated chicken and the layered onions. Cook on high heat for 4 minutes then cover and cook on low heat for 10 minutes.
  • – Add garam masala and mix well.
  • – Heat a small pan. Add cream, coriander leaves, mint leaves, kasoori methi and green chillies. Cook on high heat for 5 minutes stirring continuously.
  • Add to the chicken. Mix well and cook for another two minutes.
  • Serve hot with either rice or rotis.
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One Comment Add yours

  1. I definitely love this!

    Like

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