Restaurant Style Chicken Do Pyaza

Name: Restaurant Style Chicken Do Pyaza
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 400 gms chicken; 2 medium onions chopped finely; 1 onion petals; 1 capsicum cubed; 7-8 cashewnuts paste; 2 tbsp curd; 1 tbsp cream; 1 tsp grated ginger; 1/4 tsp cumin seeds; 2 green cardamoms; 4 cloves; 1 small stick cinnamon; 5-6 peppercorns; 1 bay leaf; 1 tsp fennel seed powder; 1 tsp coriander powder; 1/4 tsp turmeric; 1/2 tsp red chilli powder; 1 tsp ginger paste; 1 tsp garlic paste; To taste salt; 1 tbsp tomato puree; 3 tbsp oil; 1 tsp ghee; 1 tbsp coriander chopped; 1 tsp kasoori methi; 2 slit green chillies

Kumkum Chatterjee @cook_12055532

#chicken21
This is a delicious and easily prepared chicken recipe. It is bursting with flavourful spices and has a rich and creamy gravy.As the name suggests, chicken is cooked with onion in two stages of the entire process.Chopped onions are fried with spices, then cubed onion petals are added at the end.This dish has a tangy flavour due to curd and tomatoes and mildly sweet due to onions.The dominating presence of crunchy and sautéed capsicum, cubed onion and tomatoes makes it one of the most popular Mughlai chicken delicacies served in Indian restaurants and can also be easily prepared at home for weekend dinner.This dish is best enjoyed with tandoori roti,naan or pulao.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

3 servings

400 gmschicken
2medium onions chopped finely
1onion petals
1capsicum cubed
For gravy :
7-8cashewnuts paste
2 tbspcurd
1 tbspcream
1 tspgrated ginger
1/4 tsp cumin seeds
2green cardamoms
4cloves
1small stick cinnamon
5-6peppercorns
1bay leaf
1 tspfennel seed powder
1 tspcoriander powder
For marination:
1/4 tsp turmeric
1/2 tspred chilli powder
1 tspginger paste
1 tspgarlic paste
To taste salt
1 tbsptomato puree
3 tbspoil
1 tspghee
1 tbspcoriander chopped
1 tspkasoori methi
2slit green chillies

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Steps

45 minutes

1

Make a paste of curd,cashewnuts and cream.Add turmeric and red chilli powder, ginger garlic paste and little salt.Mix well.Add chicken pieces in this paste and marinate for half hour.In 1 tbsp oil lightly saute capsicum,onion petals and tomato for 1 minute.Set aside.
2

Heat oil and sprinkle cumin seeds and half crushed whole garam masala and few peppercorns.When they crackle, add the grated ginger and toss.Then add chopped onion and fry till golden brown.Add the marinated chicken and continue frying.Add fennel seed powder,coriander powder and salt to taste.Fry till oil leaves sides.Add crushed kasoori methi and toss.Add 1 cup water and cook covered in medium flame till chicken is tender and gravy almost dry.
3

Add the sautéed onion petals,capsicum and tomato.Sprinkle garam masala,ghee, green chillies and chopped coriander.Give it a good mix and serve hot with tandoori roti, naan or pulao.