Do pyaza means “two onions” which indicates that onions are added 2 times. In this recipe chicken is cooked with lots of onions. This dish is very popular in mughal cuisine. This can be prepared with mutton, fish and also with paneer, ladies finger and so on. There are so many variations for this recipe.
I learnt this recipe from a cookery show when I was studying in college. That was the first recipe which I tried and came out delicious.
1. Chicken- ½ kg
2. Onions- 4nos(2 sliced and 2 roughly chopped)
3. Green chillies- 4nos
4. Dry red chillies- 6nos
5. Turmeric powder- 1tsp
6. Garam masala powder- 2tsp
7. Oil- 1tbsp
8. Jeera- 1tsp
9. Cashew paste- 2tbsp (optional)
1. Heat oil in a kadai. Sauté the sliced onions and 2 dry red chillies and keep aside.
2. Grind dry red chillies, green chillies, roughly chopped onions, garam masala powder and turmeric powder to a fine paste.
3. In the kadai heat oil and splutter jeera. Add the above paste and stir well.
4. Add chicken in the kadai along with salt and mix well. Keep the kadai covered for sometime till the chicken gets cooked.
5. When the chicken becomes soft, add cashew paste and mix well.
6. Pour the seasoning in (1) above into the chicken curry.
7. Enjoy the murgh do pyaza with roti, naan, chapathis, etc.