Chicken/ Murgh Do Pyaza चिकन दो प्याज़ा dhaba style Do Pyaza

There are a lot of stories behind the name of this classic dish. Also called Murgh do Pyaza or Piaza, its history or evolution is pretty interesting. Check out the video to know more and enjoy it this weekend :)

40-45 minutes
2
Indian
Chicken/ Murgh Do Pyaza चिकन दो प्याज़ा dhaba style Do Pyaza Recipe - Ranveer Brar

Ingredients

For Ginger Garlic Paste

1 inch Ginger, slice, अदरक

2-4 Garlic cloves, लहसुन

2-3 Green chillies (less spicy) हरी मिर्च

Salt to taste, नमक स्वादअनुसार

 

For Marination

1 kg Chicken, (Drumstick, thigh) चिकन

Salt to taste, नमक स्वादअनुसार

1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

1 tsp Prepared Ginger Garlic paste, अदरक लहसुन का पेस्ट

2 tbsp Curd, beaten, दही

 

For Chicken Do Pyaza

2-4 tbsp Ghee, घी

2 tbsp Oil, तेल

1 tsp Cumin seeds, जीरा

2 Green cardamom, हरी इलायची

2-4 Cloves, लॉन्ग

5-6 Black peppercorns, काली मिर्च के दाने

3 medium sized Onions, chopped, प्याज

1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

½ cup fresh Tomato puree, ताज़े टमाटर की प्यूरी

1 tbsp Ghee, घी

2 heaped tbsp Coriander powder, धनिया पाउडर

1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

½ cup Curd, beaten, दही

Marinated Chicken, मैरिनेटेड चिकन

little Water, पानी

2 medium sized Onions, dice, प्याज

1 medium size Capsicum, dice, शिमलामिर्च

1 medium size Tomato, dice, टमाटर

¼ tsp Kewra water, केवड़ा

2 tbsp Coriander leaves, chopped, धनिया पत्ता

1 tsp Lemon juice, नींबू का रस

 

For Garnish

Coriander sprig, धनिया पत्ता

 

Process

For Ginger Garlic Paste

  • In a mortar pestle, add ginger, garlic, green chillies and grind it into a rough paste and keep aside for further use.

 

For Marination

  • In a bowl, add chicken, salt to taste, degi red chilli powder, turmeric powder, ginger garlic paste.
  • Add curd and marinated well. Keep it for 10-15 minutes.

 

For Chicken Do Pyaza

  • In a deep handi or pot, add ghee, oil once it’s hot, add cumin seeds, green cardamom, and cloves.
  • Add black peppercorns and let it splutter well. Add onions and saute until translucent.
  • Add ginger garlic paste and saute it for 4-5 minutes on medium flame.
  • Add tomato puree and keep sauteing on medium flame. Add ghee mix well.
  • Add coriander powder, degi red chilli powder, curd and mix it well.
  • Add marinated chicken mix well. Cover it with the lid and let it cook for 6-10 minutes.
  • Add water and cover it with the lid and cook for 5-7 minutes.
  • Add onion, capsicum, tomato mix well, cover it with the lid and cook for a few minutes on low flame.
  • Finish it with kewra water, coriander leaves. Switch off the flame.
  • Transfer it into a serving dish, garnish it with coriander sprig and serve hot with roti.

 

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