Sunday, 4 August 2013

Murgh Do Payaza

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Well I don’t really know what to call it, as when my mom used to cook it for us, that time we all called it chicken stew, so I leave it up to you, you can call it chicken do payza, as we use onions in two different ways while making it, or you can call it kharay masalay wali chicken. But one thing I can assure you is its finger licking good. 

chicken do payaza


500 gm Chicken
4 medium onions 
3-4 medium tomatoes (chopped)
1 tbsp ginger garlic paste 
1/2 cup oil 
1/2 cup yogurt 
3-4 cloves 
8-10 black pepper corn
2-3 green cardamom
1 black cardamom  
1 tsp cumin seeds 
1 stick of cinnamon  (medium size)
1 tsp red chili powder 
Salt  as per taste
1/2 tsp turmeric powder  
1/2 tsp Coriander powder  
1/2 tsp Garam masala powder 
2 medium sized green chilies 


1)Heat oil in a pan, add half of the chopped onion and fry till the onions gets soft and translucent or very light brown(we are not looking for a dark brown colour as we have for qorma or birayni).

 2) Add cumin seeds and ginger garlic paste stir for 2 minutes then add tomatoes, salt, red chili powder, black peppercorn, cloves, cinnamon stick, black and green cardamom, turmeric powder and salt and fry it well until the tomatoes are almost dissolves (sprinkle some water if you need to in between). 

3) Add chicken pieces and fry it for further 5 minutes, then add in one cup of water and ½ cup of yogurt, mix it and bring it to a boil then cover the pot/pan with a lid and let it cook on medium-low heat till the chicken is done. Once the chicken is done and all the water is reduced to a thick gravy (if there is still some water left once the chicken is done, remove the lid and let the water dry slightly) 

4) Next add in the sliced onion, sliced green chilies, coriander powder, garam masala powder and fresh coriander, mix it gently and cover it with the lid again and let it cook for a further 5 mins on low heat (that’s like a sort of dum). After 5 minutes turn off the heat and serve it hot with roti or naan and salad.