Chicken Do Pyaza |
Chicken Do Pyaza again another Indian recipe which is world famous. This recipe is very simple and can be
easily cooked at home, so let me teach you the amazing and delicious Chicken Do Pyaza.
Note the ingredients required for Chicken Do Pyaza
1. Boiler chicken Bengal dressed 1 whole chicken
2. Salt to taste
3. Sugar to taste
4. Turmeric powder 5 teaspoon
5. Refined oil 200 ml
6. Sour Curd 200 Grams
7. Ginger 50 grams
8. Garlic 20 grams
9. Red chilli powder 30 grams
10. Coriander powder 20 grams
11.Cashewnut - 50 grams
12.Button Onions or Shallots 50 grams
13. Shahi Garam Masala - 10 grams
14. Chopped Coriander Leaves for garnish
The cooking procedure of Chicken Do Pyaza is easy and simple as described in details below
Cut the chicken into Indian curry cut and marinate with turmeric powder and salt for about 1 hour.
After an hour deep fry the chicken to golden brown colour.
Saute the shallots after cutting it into half.
In a kadai take some refined oil and temper the oil with whole hot spices such as cloves, cinnamon stick
and cardamom.
Fry sliced onions to golden brown colour.
At the smoking point add the ginger and garlic paste and fry it till the garlic looses it's raw flavour. You can
add a few drops of water if the ginger garlic starts sticking to the pan or kadhai.
Now add the paste of turmeric, red chilly powder and coriander powder and keep stirring.
Add sour curd when the onion turns brown.
Once the masala start to leave oil which indicated the masala is more or less cooked.
Add water and make a thick gravy.
Now we need to make a paste of cashew nut and add it to the gravy to make it thick.
Add the fried chicken into the boiling brown gravy and cook till the chicken is fully cooked and the
gravy is deeply incorporated into the chicken.
Finally add Shahi Garam Masala Powder and saute Shallots into the gravy.
Garnish with chopped Coriander leaves.
Now we are done with our Chicken Do Pyaza.
Serve hot with Paratha and Naan.
Chicken Do Pyaza Desired Consistency |
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Enjoy your Chicken Do Pyaza.
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