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Marinated chicken chunks cooked in a pool of spices, yogurt and kasoori methi - Chicken Do Pyaza is indulgence overload.
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1 kg Chicken
2 Onions
2 tsp Garlic paste
1 tsp Ginger paste
1 tbsp Red Chilli powder
1 1/2 tbsp Desi Ghee
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2 1/2 tsp Garlic and Ginger paste
2 Tomatoes
1 cup Yogurt
1 tbsp Turmeric powder
1 tbsp Coriander powder
1 tbsp Cumin powder
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3 tbsp Cream
1 tbsp Coriander leaves
1 tbsp Mint leaves
1 tbsp Kasoori Methi
1 tbsp Green Chillies, chopped
Salt
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1 tbsp Green Cardamom powder
1 tbsp Mace powder
1 tbsp Clove powder
1 tbsp Cinnamon powder
1/4 tsp Black Cardamom powder
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Marinate chicken with ginger-garlic paste, salt and red chilli powder for
35-40 minutes.
Prepare garam masala with green cardamom, black cardamom, cinnamon, clove powder and mace powder.
Make curd mix by adding turmeric powder and red chilli powder to a bowl of curd.
Make cream paste by heating cream with green chillies, coriander leaves, mint leaves and kasoori methi.
Heat ghee in a pan, saute ginger-garlic paste, chopped onions and tomato puree with salt.
Add the curd mix, coriander powder, cumin powder and marinated chicken. Give it all a good mix.
Add onion chunks and garam masala mix.
Add water, cover the pan and let the chicken cook for some time.
Add cream paste and mix well.
Serve this delicious chicken do pyaza hot with a topping of some cream.
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