‘Do Pyaza’ that means double onions is a term used for this north Indian curry. gradual cooking the onions in a Murgh do Pyaza is fundamental as its goes a lovable caramel color and gives the curry a deep rich flavour to the consequent dish. this is the recipe I prepare dinner at domestic and become shared with the aid of a own family friend. although the first level consists of frying the onions this recipe from her additionally has fried shallots which might be added proper at the give up. they’re caramalised and lend a top notch texture and flavour to the gravy. also i like including new potatoes to the curry as they maintain their form and don’t collapse inside the gravy at the same time as cooking. The creaminess in the curry comes from the addition of yoghurt and that i use complete fat greek yoghurt because it additionally save you the yoghurt from splitting.
Murgh Do Payaza is perfect served with tandoori roti or rice.
Method
1.Grind the garlic and ginger in a blender with a touch of water. In a huge mixing bowl upload the fowl and mix in the garlic ginger paste. mix properly and set aside for an hour or in a single day ideally
2.In a huge heavy bottom sauce pan warmness the oil over a medium flame. upload the bay leaves and chilli fry for some seconds. add the onion and fry for 17-18 mins stir nicely and as they begin to brown add the marinated chicken. flip the heat up slightly and seal the fowl pieces all over for 7-8 mins.
3.Stir properly and at this stage add chilli powder, turmeric, cumin and coriander powder. Fry for a minute. upload the pureed tomato and mix properly scraping the bottom of the pan. cook for 4 minutes.
4.flip the warmth back to medium and add the yoghurt a bit at a time. Stir properly ensuring it doesn’t curdle for 6 mins. add water, new potatoes and season to flavor. flip the heat to a low putting and prepare dinner the chook curry for 20 minutes with the lid on. Stir half manner via the cooking system. turn the warmth off and upload the garam masala. leave the chicken to rest
5.In a frying pan warmness the oil and fry the shallots for 5-6 mins on each side over a medium warmth. i love when the onions are slightly charred for you can fry them for a little longer if you want. add the fried shallots to the curry stir well. add a dash of water if the gravy is too thick. Garnish with coriander and lemon juice. Serve with rice or roti.