Chicken Do Pyaza

by // // 2 Comments

IMG_0650 IMG_0651Do pyaza is a Persian word meaning (having) two onions. There are many stories related to the curries which are do pyaza, but there are two reasons why such are recipes are named DO PYAZA .

IMG_0654 (1)
Such dishes are prepared with large quantities of onions, added twice in a single preparation. One at the time of preparing curry paste and other just before the recipe is cooked. This recipe is from Avadi cuisine. Avadh or Lucknow – The City of Nawabs is in the State of Uttar Pradesh In India and is my hometown.

Downloads6

The concept is that the flavor and texture of should be felt while eating the curry.
Since too much of onions make dish very sweet so, they are accompanied by adding something sour to the dish. Generally, raw mangoes, tomatoes, gooseberries are added but people often use lemon juice – the best and an all time available souring agent.

IMG_0648 IMG_0967

Simplest of recipes of Do Pyaza are made up onions, garlic, ginger and whole hot ‘Indian’ spices such as black cardamom, cloves and peppercorns, salt and chili powder.
There are many methods to cook this recipe, but I have followed my mother’s recipe. she always makes fresh garam masala while making curries. Market brought garam masalas generally loose flavor and fragrance since they are stored for long. It is very easy to make garam masala. Also it is very important to keep stirring and roasting chicken completely till it gets cooks( without adding water).
Lets us proceed with the recipe, I hope you will love it 🙂

Ingredients
To Make Garam Masala;
to make 2 spoon full of garam masala
3-4 cloves
2 big black cardamoms
1 tsp.Coriander seeds
1 inch cinnamon stick
1 dry whole red chili
2 small cardamoms
5-6 black peppercorns
a pinch of nutmeg( jaiphal)
1/2 tsp. cumin seeds
 
To marinate Chicken
chicken 750 gms 0r 1.5 lbs
2 tsp. ground coriander powder
2 tsp. red chilly powder
1/2 tsp. ground turmeric powder
1 tsp. ginger garlic paste
Salt to taste
2 tbsp. lemon juice
To make curry
2 medium onions Chopped
2 Onions cubed ( thick pieces)
1 cup musturd oil ( or any oil of your choice)
2 bay leaves
3 – 4 medium tomatoes roughly chopped
1 tbsp ginger paste
1 tbsp garlic paste
3 tbsp finely chopped fresh coriander leaves
1 spoon of desi ghee ( optional)
 
Instructions

1.The first step is to marinate the chicken. Mix in the chili powder, ground coriander, turmeric , ginger garlic paste and salt and marinate the chicken and mix well to cover the chicken pieces.

2. Next step is to make garam masala. Dry roast all the ingredients of garam masala in a pan or microwave for 2 minutes. Grind them in a dry spice grinder and your masala will be ready .

3. Heat up oil in another pan. add bay leaves, chopped onions, little salt and garam masala powder. Stir for few minutes.

4. Add ginger paste and garlic paste, stirring frequently fry for 8 -10 minutes to a golden color.

5. Mix in tomatoes, little salt and stir fry until the tomatoes become mushy and soft.. Add chicken and cubed onions to it. Stir well to mix all the ingredients.

6. Stir frequently, fry the mixture until it is well browned and the curry starts leaving oil. If you want some gravy to your recipe add a cup of water. Cover the chicken and simmer the flame. Cook for 15-20 minutes till the gravy is done and chicken is tenderized.

7.Add lemon juice and add desi ghee or clarified butter on top. Sprinkle with garam masala powder and chopped coriander leaves and serve hot with roti or rice.

Thanks,

Swati Goyal

Other Do Pyaza recipe you might like is Bhindi Do pyaza

IMG_6844

2 comments

  2. Amit Iyer says:

    I just tried this tonight for Christmas dinner and it came out super delicious 😋 and yummy.
    Thank you for such a lovely recipe 🙏

    Reply

Leave a Reply