CHICKEN DO PYAZA

INGREDIENTS:

• 1 kg Chicken – cut, cleaned and washed thoroughly and put in a colander for all the water to drain out completely
• 1 tsp. Turmeric powder
• 2 tsp. Kashmiri Chili powder
• 1 1/2 tbsp. Coriander powder
• 3 Green Chili chopped
• 2 Dry Red Chili finely chopped
• 1 tbsp. Ginger paste
• 1 tbsp. Garlic paste
• 1 tsp. Garam masala powder
• 3 pcs. Cardamom
• 3 pcs. Cloves
• 1″ pc. Cinnamon stick
• 10 whole Peppercorns
• 1 pc. Bay leaf
• 1 large Red Tomato finely sliced
• 3 tbsp Curd
• 8 medium Onions finely sliced
• Oil
• Salt to taste

METHOD:

Marinate the Chicken with all the spices, half of the sliced onions and 1 tsp salt for an hour. This is barring the whole Garam Masala, both the Green and Dry Red Chili, Tomatoes and the Curd. Heat oil til hot add the whole spices when they start spluttering add the other half of the sliced onions and fry till a nice golden brown (don’t burn). Next, add the Marinated Chicken. Mix well and cook on high heat for 5 mins. Stir occasionally. After this, add the Green and Red chilies and Tomatoes. Mix and cook til the tomatoes gets mushy. Now cook on sim covered for 10 mins. Mix occasionally. Open after 10 mins, check the salt add if required. There will be a lot of juices released from the Chicken. Allow it to soften completely in this. Try and avoid adding water. Once on oil, increase to medium heat and add the Curd and the Garam Masala powder. Mix and fry well for 4-5 mins til all blend well together. The gravy should be very thick in this dish.

This dish can also be made with Mutton and Prawns.

Your CHICKEN DO PYAZA is ready. ENJOY!!!