This is a very popular and famous recipe in india and it is most like in north india, Chicken Do Pyaaza is a delight for non- vegetrain lovers Chicken Do Pyaza Marinated chicken chunks and cooked in a many variety of spices, yogurt and kasoori methi. Chicken Do Pyaza dish is bursting with aromatic flavours and its creamy gravy. Chicken Do Pyaaza recipe is an very easy and quick one and can be make in just about an hour. Chicken Do Pyaza dish to prepare for a dinner party and special occasions or just a casual dinner at home with friends and yours loving family.
Chicken Do Pyaza
Hey what’s up guys you are welcome back on my new blog so friends today I am making true dhaba style recipe chicken do pyaza and it is so popularly ordered in restaurant and dhaba and turn out to be mind blowing,
And I am going to tell you today how to make a scintillating chicken do pyaja by a very simple method, and we will enjoy it with tandoori roti in the end, and it’s gonna be fun,
Prep time: 20 minutes Cooking time: 35-40 minutes Serves: 4-5 people
Ingredients Chicken Do Pyaza
Marination
- CHICKEN 1 KG
- SALT TO TASTE
- TURMERIC POWDER 1/4 TSP
- KASHMIRI RED CHILLI POWDER 1/2 TSP
- LEMON JUICE OF 1/2 LEMON
- GINGER GARLIC PASTE 1-2 TBSP
Gravy
- GHEE 2 TBSP
- OIL 2 TBSP
- WHOLE SPICES
- CUMIN SEEDS 1 TSP
- CINNAMON 1 INCH
- GREEN CARDAMOM 2 NOS.
- CLOVES 3-4 NOS.
- BAY LEAF 2 NOS.
- BLACK CARDAMOM 1 NO.
- BLACK PEPPERCORNS 4-5 NOS.
- ASAFOETIDA 1/2 TSP
- ONION 6 MEDIUM SIZED (SLICED)
- GINGER GARLIC PASTE 2 TBSP
- TURMERIC POWDER 1 TSP
- WATER A SPLASH
- TOMATO 3 NOS. (CHOPPED)
- SALT TO TASTE
- KASHMIRI RED CHILLI POWDER 1 TBSP
- HOT WATER AS REQUIRED
- CURD 1/2 CUP
- POWDERED SPICES
- CORIANDER POWDER 2 TBSP
- SPICY RED CHILLI POWDER 1 TSP
- CUMIN POWDER 1 TSP
- FENNEL SEED POWDER 1 TSP
Final Cooking
- GHEE 1 TBSP
- KASHMIRI RED CHILLI 2 NOS.
- CORIANDER SEEDS 1 TSP (CRUSHED)
- GREEN CHILLI 2-3 NOS. (SLIT)
- ONION 1 NO. (PETALS)
- TOMATO 1 NO. (QUARTERS)
- ROASTED KASURI METHI POWDERA PINCH
- GARAM MASALA A PINCH FRESH
- CORIANDER A SMALL HANDFUL (CHOPPED)
Let’s learn
How to make chicken do pyaja in dhava style
1. Here I have taken 1 kg chicken on the bone, and I will add salt to taste 1/4 teaspoon turmeric powder, half teaspoon Kashmiri red chilli powder, juice of half a lemon, half teaspoon ginger garlic paste, after adding all these ingredients mix everything very well and let it coat the chicken properly,
How to marinate Chicken Do Pyaza
let the chicken marinate and while we are preparing for the rest of the recipe,
How to make gravy for Chicken Do Payaza
2. Now to make the gravy take a cooking pot and heat it nicely, I am adding 2 table a spoon desi ghi to it and they we will add 2 table spoon of oil, and heat it up well now we have to add some whole spices to it,
3. Here I have taken one teaspoon cumin seeds, 1 inches cinnamon stick, 2 green Cardmom, 4 cloves, 2 bay leaves, one black cardmom, 4-5 black peppercorn, now add all the whole spices, and add half teaspoon asafoetida, and I have added 6 medium size sliced onion, fry to add sliced onion and not chopped onion, and the saute the onions while stirring on medium flame until our onions are nicely sauteed and light golden brown in colour,
You Can Also Like This Recipe
4. You will see that the onions are light golden brown in colour at this stage I am adding 2 table spoon ginger garlic paste, and I am adding one table spoon turmeric powder, now stir nicely and saute the ginger and garlic paste for 3,4 minutes,
5.And while doing so even your onion will continue to cook and become darker golden brown so saute nicely,
Let me tell you a trick here at a slash of water and then continue to cook, onions will become brown and it will cook nicely caramelising the onions is very important for this recipe, you will see that the onion are nicely caramelised and have become dark brown in colour,
6. At this stage I am adding three chopped tomatoes here, and we will add salt according to teste, and I am adding one table a spoon Kashmiri red chilli powder, and stir nicely, and continue to cook it on high flame until the tomatoes become mushy and the oil start to separate, if the masala becomes dry you can add some more water and continue to cook further, and cook the tomatoes nicely you will see that the oil has separated and the tomatoes are nicely cooked, at this stage lower the flame
7. Now into a bowl take half cup curd, two tablespoon coriander powder, 1 tablespoon spicy red chilli powder, 1 table spoon cumin powder, and I am adding one table spoon fennel powder, and whisk it nicely and mix all the spices well, by mixing the spices in the curd it will prevent the curd from splitting,
8.Now add the curd into masala keep in mind that the flame is still low, stir it nicely once the curd is mixed then you can turn the flame high and cook until the oil start separating again, It may take 5 to 6 minutes it will help the rawness of the curd to go away, it’s been 5 to 6 minutes and you will see that the curd is cooked well and the oil has separated,
9. At this stage I am adding the marinated chicken, now rost the chicken on high flame for 5-6 minutes, to sear the chicken from outside and it cook with the masala to absorb its flavour,
10. Now cover the lid and cook the chicken on low flame for 10 to 15 minutes, or cook until your chicken is almost cooked you can check in between and keep stirring if needed, while the chicken is cooking,
11. Cut the onions for chicken do pyaja recipe, so I have taken a peeled onion hare, now cut it into four segment, after cutting it into 4 segment separate the layers to get onion petals, and transfer to a bowl, also take a tomato and cut it into quarters, or cut it into big chunks and transfer it to a same bowl,
12. Now take a motor pestle and I am adding one table spoon coriander seeds, and coarsely grind it make sure that the coriander seed have a bite to them, I have lightly coarsely ground the coriander seeds, once these things are prepared you will see that the cooking of the chicken on side will be completed,
13. Now let’s remove the lid and check our chicken, the oil has separated and the chicken has released its juice, at this stage I am adding some hot water to this, to increase the gravy and little bit more, I have made a nice day gravy for this,
14. Now heat up a fry Pan nicely on the side, once the pan is nice and hot then we will add one table spoon ghee to it, once the ghee is hot then we will add two whole dried Kashmiri Red chillies broken into two, and I am adding crushed coriander seeds, and I am adding 3 slit green chillies, and we will add the onions and tomatoes that we had chopped earlier,
15.And toss it on high flame for 30 seconds and cook it for a bit, once you have cook the onion and tomato quickly transfer it to the chicken, now stir it and cook the chicken for 5 minutes, or cook it until the chicken nicely melt of the bone, once your chicken is nicely coocked, then to this I am adding one pinch of roasted dried fenugreek leaves powder, and I am adding A pinch of homemade garam Masala,
16. And stir it nicely, and taste it at this stage if you want you can adjust the seasoning at this stage, and sprinkle lots of freshly chopped coriander leaves and stir it well, and friends our chicken do pyaZa dhaba style is ready,
Now let’s serve to it,
You can serve chicken do pyaza with tandoori, roti jeera rice, garlic naan, whatever you want you can eat with, this chicken do pyaza has turn out so delicious and eating it with tandoori roti has been awesome, So you have to definitely try this recipe at your home,
So definitely try this chicken do pyaza recipe at your home and make the tandoori roti that I make on the skillet to go with it, you will really enjoy having this chicken do pyaja recipe with tandoori roti and tell me in the comment box how did you like this chicken do pyaza recipe if you like this chicken do pyazaa recipe please subscribe my blog and share this recipe with your friend and family take care bye bye see you again with next recipe