Full written recipe Chicken Do Pyaza
Prep time: 20 minutes
Cooking time: 35-40 minutes
Serves: 4-5 people
Ingredients:
Marination
CHICKEN | चिकन 1 KG
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
LEMON JUICE | नींबू का रस OF 1/2 LEMON
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1-2 TBSP
Gravy
GHEE | घी 2 TBSP
OIL | तेल 2 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1 TSP
CINNAMON | दालचीनी 1 INCH
GREEN CARDAMOM | हरी इलायची 2 NOS.
CLOVES | लौंग 3-4 NOS.
BAY LEAF | तेज पत्ता 2 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
BLACK PEPPERCORNS | साबुत काली मिर्च 4-5 NOS.
ASAFOETIDA | हींग 1/2 TSP
ONION | प्याज़ 6 MEDIUM SIZED (SLICED)
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 2 TBSP
TURMERIC POWDER | हल्दी पाउडर 1 TSP
WATER | पानी A SPLASH
TOMATO | टमाटर 3 NOS. (CHOPPED)
SALT | नमक TO TASTE
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
HOT WATER | गरम पानी AS REQUIRED
CURD | दही 1/2 CUP
POWDERED SPICES
CORIANDER POWDER | धनिया पाउडर 2 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
FENNEL SEED POWDER | सौंफ पाउडर 1 TSP
Final Cooking
GHEE | घी 1 TBSP
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 2 NOS.
CORIANDER SEEDS | धनिया 1 TSP (CRUSHED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (SLIT)
ONION | प्याज़ 1 NO. (PETALS)
TOMATO | टमाटर 1 NO. (QUARTERS)
ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Add the chicken into a bowl & add salt, turmeric powder & all the remaining ingredients of the marinade & mix well, set it aside to marinate until you prep the gravy.
Set a handi over high heat & add the ghee along with the oil once it gets hot & let the ghee & oil get hot as well.
Further add all the whole spices along with asafoetida & onions, stir well & cook over high flame until the onions turn light golden brown & then add in the ginger garlic paste & turmeric powder, stir well & continue to cook until the onions turn completely golden brown.
Once the onions turn golden brown add the tomatoes, salt & kashmiri red chilli powder, stir well & cook over high flame until the oil gets separated, you can add hot water as required if the gravy gets too dry & continue to cook it further.
Further add the curd in a separate bowl along with all the powdered spices & mix well, make sure there are no lumps & then add the curd & spices mixture into the gravy, stir well & continue to cook again until the oil gets separated.
Once the curd has cooked & the oil gets separated, add the marinated chicken, stir well & sear the chicken for 4-5 minutes then cover the handi with a lid & cook over low flame for 10-12 minutes minutes, meanwhile the chicken is cooking you can cut the onion into petals, dice the tomatoes & crush the coriander seeds.
After cooking the chicken for 10-12 minutes, remove the lid & stir well, you can add hot water at this stage to adjust the consistency, the gravy should neither be too thick nor too thin.
Set a pan over high flame on the side & add ghee once it gets hot & let the ghee get hot as well.
Further add kashmiri red chillies, crushed coriander seeds, slit green chillies, onion & tomato & toss over high flame for 30 seconds & then add it to the chicken immediately, stir well & cook over high flame until the chicken is cooked completely.
Add roasted kasuri methi powder & garam masala, stir well then taste & adjust the seasoning accordingly.
Finally add fresh coriander & stir well.
Your delicious chicken do pyaza is ready, serve hot with tandoori rotis.
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Intro 0:00
Marination 0:34
Cooking process 0:58
Cutting 3:52
Final process 4:17
Plating 5:51
Outro 7:34