Monday, 16 March 2015

Chicken Do-Pyaaza

Most of my dishes these days call for the simplest of the ingredients and procedures but result in a delicious and soul satisfying meals. Today's recipe is no different. The concept of Do-Pyaaza curries, whether veg or non-veg, comes from the inclusion of two different forms of onions and that is how the curry gets its name. Here, however, I did a twist and included a third form of onion. So can in fact call this curry Chicken Teen-Pyaaza!! Lol! Nevertheless, the variation did add an X-Factor to the gravy and it was all the more delicious. I have made this curry keeping in mind children tastebuds but you can spruce it up as per your liking. 

1 kg chicken, washed and cleaned 
4 big onions, 1 made into a paste, 2 cubed/diced, 1 finely chopped 
1 tbsp ginger paste 
2 tbsp garlic paste 
2 tsp kashmiri red chilli powder divided 
1 red bell pepper cubed 
2 big tomatoes finely chopped 
1 tsp cumin seeds
1/2 tsp shahjeera/caraway seeds (optional)
2 each of cardamom, cloves, and cinnamon 
1 black cardamom 
1/2 star anise and 1 small mace
1 tsp turmeric powder 
1 tsp cumin powder 
2 tsp coriander powder 
1 tsp good quality garam masala powder 
1 tbsp kasuri methi roasted and crushed 
Salt to taste 
Fresh coriander for garnish 
Oil as required 

Marinate the chicken with onion paste and ginger garlic paste and salt and 1 tsp  kashmiri chilli powder. Keep aside for at least an hour. 
Meanwhile, heat oil in a pan and fry the cubed onions and cubed bell peppers till onions are translucent and bell peppers are slightly soft and fried but still have a crunch. Drain from the oil and keep aside. Now in the same oil splutter the cumin seeds and shahjeera and add the whole garam masala. Once the aroma is released, add the chopped onions and fry till golden. Now add the chopped tomatoes and fry till soft and mashed and oil starts sticking out. Add the dry spices and fry further for 2-3 minutes. Now add the marinated chicken and coat it well with the masala. Fry the chicken on high heat till the meat changes color and is somewhat fried. Now reduce the flame to medium and cover and cook till the chicken is done. You can add water as per your requirement. Once the chicken is cooked through remove the cover and dry up any excess gravy to reach the consistency that you desire. Add the fried onions and bell peppers and stir. Add the crushed kasuri methi and stir. Check for seasoning and adjust accordingly. Garnish with fresh coriander leaves and serve hot with roti/rice or pulao. 

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