chicken do pyaza recipe by sanjeev kapoor
Ingredients for Murg Zafrani Do Pyaza Recipe Chicken cut into 2 inch pieces on the bone 750 grams A large pinch of saffron Onions large, sliced 2 Onions large, quartered 1 Chironji 1 tablespoon Almonds 20-25 Oil 3 tablespoons Garlic paste 1 tablespoon Ginger paste 1 tablespoon Red chilli powder 2 teaspoons Turmeric powder 1/2 teaspoon Garam masala powder 1/2 teaspoon Salt to taste Yogurt 1/2 cup Chicken stock 1 1/2 cups Chopped fresh coriander leaves for garnish Onion rings to serve Lemon wedges to serve Paranthe to serve Method Put chironji and almonds in a blender jar and blend to a fine powder. Heat oil in a deep non-stick pan, add sliced onions and sauté till golden brown. Add garlic paste and ginger paste, mix and sauté till the raw smells disappear. Add chicken, mix well and saute on high heat for 2-3 minutes. Add red chilli powder, turmeric powder, garam masala powder, the ground powder, salt and the quartered onion and mix well. Add saffron and yogurt, mix well and sauté on high heat for 3-4 minutes. Add chicken stock and mix well. Cover and cook for 10-15 minutes or till the chicken is cooked completely. Transfer into a serving bowl, garnish with coriander leaves and serve hot with onion rings, lemon wedges and paranthe.
chicken do pyaza recipe by ranveer brar
Ingredients For Marination 750 gms Chicken (curry cut), washed and cleaned 2 tbsp Ginger Garlic paste Salt to taste For Gravy 3 tbsp Ghee 3 Onions, finely chopped 1 tbsp Ginger Garlic paste 1 ½ cup Tomato puree 1 cup Yogurt, beaten 1 tsp Turmeric powder 2 tsp Red chilli powder Salt to taste 2 tsp Garam masala powder 2 Green chillies, slit 1 cup Onion Petals 1 tbsp Kasuri Methi Coriander leaves, for garnish Process For Marinating- Take the chicken pieces in a bowl and add ginger garlic paste and salt to it. Mix well and keep aside. For Gravy- Heat ghee in a kadhai, add onions to it. Fry till nice golden brown in colour. Add ginger garlic paste to it and mix. Cook until aromatic. Pour in the tomato puree and cook well. Let it release the oil. Take a bowl and add in yogurt, turmeric powder and red chilli powder to it. mix well. Once the tomato puree is well cooked pour in the yoghurt mixture and stir well. Add salt and let it the yogurt cook on medium low flame. Drop in the marinated chicken pieces and mix. Cover with lid and cook. Once the chicken gets half cooked, add garam masala powder, drop in the onion petals, green chilies and mix again. Cover with a lid and cook further until the chicken becomes nice tender and juicy. Remove the lid and sprinkle kasuri methi on top. Mix it. Cook for more 5 minutes and turn off the flame. Garnish with fresh coriander leaves and serve hot.
