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Murgh Do Pyaaza

(4 Voted)

Less than 2hrs |

Serves - 5

DifficultyMedium |

2247 views

Recipe by : Fortune

Ingredients

1 (500 gram) chicken

1/2 -1 teaspoon salt
2 tablespoon lemon juice
3/4th cup ghee
4 large onions (chopped)
2 flakes garlic (lasoon)(crushed)
2 cups /142ml curd (dahi) / plain yogurt
11/4th cups water

Spices

6 cloves (lavang)
1 brown cardamom (elaichi)
12 black peppercorns
2 pieces cinnamon (dalchini) stick
1/2 teaspoon ground ginger
1 teaspoon turmeric (haldi) powder
1 teaspoon red chilli powder

Garnish

1 teaspoon garam masala powder
225grams tomatoes (peeled & halved)
1 medium onion (chopped and fried)

Method of preparation

Cut the chicken into four or eight pieces.
Mix the salt and lemon juice and rub all over the chicken.
Set aside for 30 minutes.
Heat the ghee in a deep pan and add the first four spices.
Stir well then add the chicken, onion, garlic (lasoon)and remaining spices.
Cook gently for 15 minutes, stirring continuously.
Add the curd (dahi) / yogurt and stir for 5 minutes over a low heat.
Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender.
Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.
Cook murgh do pyaaza over moderate oven (180 degree Celsius, 350 degree Fahrenheit, gas mark 4) for 10 minutes before serving.