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Chicken do Pyaza
Chicken do Pyaza is a spicy Indian curry using basic pantry spices and onions. The most important method in this recipe is the usage of onions in two forms, caramelized and crunchy. The taste of onions blended together with the spices brings out the best in this thick chicken gravy. The actual dish also uses a sour component like raw mango or cranberries, I have not used the same to keep the recipe simple.
It is believed that a courtier from Mughal emperor Akbar’s court - Mullah Do Pyaza accidentally created this dish when he added a large quantity of onions while cooking chicken. This is a Mughlai dish and is mostly enjoyed with Naan bread, roti or Chapati.
I have some wonderful childhood memories of trips with my dad on his conferences. We used to eat in roadside Dhabas (highway based restaurants) during the road trips with dad. This was one of the must eat dishes to order in those dhabas. The actual dish uses a lot of whole spices, I have not used any whole spice just to keep it simple and easy for you. This recipe is an ode to those road trips through the foothills and mountains in the Himalayas with my dad.
Do try it and let me know your experience of this dish in the comments below.
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Cuisine – Indian , Mughlai
Course – Main Course
Keywords- Indian, Chicken, Curry, Spice, Tasty, Cooking, Recipe
Prep – 10 mins
Cooking – 40 mins
Ingredients:
3 Scoops of ghee
5 Garlic pods chopped small
½ Inch ginger chopped thin
1 Onion chopped small
1 Onion chopped big
1 Teaspoon of cumin powder
1 Teaspoon of coriander powder
1.5 Lb of chicken cut into small pieces
½ Teaspoon of red chili powder
1 Teaspoon of turmeric powder
2 Tomatoes diced small
2 Green chili cut small
Salt to taste
1 Tablespoon of garam masala powder
½ Bowl of dried fenugreek leaves (Kasturi methi)
RECIPE :
1. Take a pan or wok and add the ghee in it, bring it to heat.
2. Add the garlic and ginger and sauté them for 3 minutes in the ghee. It would take around three minutes for the raw smell of the ginger and garlic to fade away, do not burn the garlic.
3. Add the onions chopped small into the pan and sauté for 5-7 minutes until the onions look caramelized. This step is important because perfectly caramelized onions renders the required sweetness to the dish.
4. Add the cumin and coriander powder into the mix and sauté for a minute.
5. Add the chicken pieces in the pan, mix them together, close the lid and cook for 15 minutes. Stir occasionally to ensure you deglaze if needed.
6. Add the red chili and turmeric powder and sauté for 2 minutes while mixing them together with the chicken pieces and the gravy.
7. Add the tomatoes, green chili and salt. Close the lid and cook for 5 minutes.
8. Open the lid and add the garam masala and mix it with the gravy.
9. Now add the big onion slices into the pan and mix them together. If you use a sour agent, you should add it at this step. Close and cook for 5 minutes.
10. Add the dried fenugreek leaves, mix them together and your dish is ready.
Serve it hot with your choice of bread and enjoy. Picked onions is a great choice for a side as well with this dish in your meal.
Do check out the recipe in YouTube for better understanding. Don’t forget to follow me on Instagram and subscribe to the channel debscraftycuisine in YouTube for more exciting recipes. Click the icons at the bottom to launch the social media handles.