Chicken Do Pyaza
Servings - 2 - 3
INGREDIENTS
Chicken - 750 grams
Ginger garlic paste - 1 tablespoon
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Yogurt - 250 grams
Turmeric - 1/2 teaspoon
Paprika - 2 tablespoons
Salt - 1/2 teaspoon
Oil - 60 milliliters
Onions - 180 grams
Ginger garlic paste - 2 tablespoons
Tomato puree - 200 grams
Turmeric - 1 teaspoon
Red chili - 1 tablespoon
Coriander powder - 1 tablespoon
Cumin powder - 1 tablespoon
Salt - 1 teaspoon
Water - 100 milliliters
Onions - 80 grams
Green chili - 1 1/2 tablespoons
Garam masala - 1/2 tablespoon
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 750 grams chicken, 1 tablespoon ginger garlic paste, 1/2 teaspoon turmeric, 1 teaspoon salt and mix it well.
2. Marinate for overnight.
3. In a bowl, add 250 grams yogurt, 1/2 teaspoon turmeric, 2 tablespoons paprika, 1/2 teaspoon salt and mix it well. Keep aside.
4. Heat 60 milliliters oil in a heavy skillet, add 180 grams onions and fry till translucent.
5. Add 2 tablespoons ginger garlic paste and saute for 2 - 3 minutes or until it turns golden brown in color.
6. Then, add 200 grams tomato puree and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Now, add the prepared mixture and mix it well.
9. Add 1 teaspoon turmeric and mix it again.
10. Then, add 1 tablespoon red chili, 1 tablespoon coriander powder, 1 tablespoon cumin powder and mix it well.
11. Now, add the marinated chicken in it and mix it well.
12. Cook for 3 - 5 minutes on medium heat.
13. Add 1 teaspoon salt, 100 milliliters water and mix it well.
14. Bring it to a boil.
15. Cover it with lid and cook for about 20 - 25 minutes.
16. Open the lid and give it a nice stir.
17. Add 80 grams onions, 1 1/2 tablespoons green chili and mix it well.
18. Add 1/2 tablespoons garam masala and mix it again.
19. Cook for another 3 - 5 minutes on medium heat.
20. Garnish with coriander.
21. Serve hot with naan.
