Murgh Do Pyaaza Recipe

 
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Murgh Do Pyaaza
  • Recipe Servings: 8
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

So spicy, so easy! Chicken loaded with masalas & absolutely mouth-watering. Serve with a tandoori roti topped with butter, and go straight to heaven.

Ingredients of Murgh Do Pyaaza

  • 1 kg chicken-skinned and cut into 8 pieces
  • 1/4 cup ghee
  • 1 Tbsp cumin seeds
  • 1 bay leaf
  • 4 whole peppercorns
  • 4 cloves
  • 1/2 tsp fenugreek seeds-roasted and powdered
  • 1 tsp fennel seeds- roasted and powdered
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 cup grated onions
  • 1 1/2 cup onions - sliced a little thick
  • 1/2 cup yoghurt
  • 1 tsp garam masala
  • Salt to taste
  • 1/2 tsp turmeric
  • 1 Tbsp coriander powder
  • 1 tsp chilli powder
  • 2-3 green chillies-slit
  • 2 Tbsp chopped coriander leaves-to garnish

How to Make Murgh Do Pyaaza

  • 1.Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds.
  • 2.When the seeds begin to splutter, add the garlic and ginger paste and the grated onions.
  • 3.Saute over high heat till brown.
  • 4.Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.
  • 5.Cook till fat separates.
  • 6.Add the garam masala, salt, turmeric, coriander and chilli powder.
  • 7.Keeping the heat high, add the chicken pieces and stir till they look a little opaque and are coated with the masala.
  • 8.Lower the heat, uncover and simmer for about 10 minutes.
  • 9.Add the green chillies and sliced onions.
  • 10.Continue cooking over low heat, till the chicken is cooked through and fat separates.
  • 11.Takes 10-15 minutes. The onions should be crunchy.
  • 12.Serve hot, garnished with chopped coriander leaves.
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