As the name suggests,Murgh DoPyaza is the togetherness of chicken with onion and the combination wrecks havoc. The large blocks of onion with pieces of chicken is a popular restaurant dish. The best thing about it is that, with each bite of chicken, you will feel the presence of onion. I was searching for a slightly different recipe of chicken and found it in the form ofMurg DoPyaza. Sharing it with pleasure.
Ingredients to serve 3- 4 :
- Chicken – 500 gm. (boneless or with bone pieces)
- Onion – 4 (medium size)
- Tomato (chopped) – 1 (large)
- Slit green chilli – 2 (optional)
- Ginger paste – ½ tbspoon
- Garlic paste – 1 tbspoon
- Lemon juice – 1 teaspoon
- Coriander powder – 1 tbspoon
- Red chilli powder – 1½ teaspoon
- Turmeric powder – ½ teaspoon
- Garam masala powder – ½ teaspoon
- Kasoori methi – ½ teaspoon (optional)
- Bay leaf – 1
- Salt to taste
- Cooking oil – 5-6 tbspoon
Clean and wash the chicken pieces properly. Then marinate with salt, turmeric powder, coriander powder, red chilli powder, garam masala powder, 2 tbspoon oil and half of the ginger paste. Keep aside for atleast an hour.
Cut half of the onion into thin slices and remaining half into squares.
Heat remaining oil into a frying pan or kadai over medium flame.
Add bay leaf and sliced onion, followed by adding little salt.
Add garlic paste and remaining ginger paste as the onion turns translucent. Cook till onion turns light brown.
Add chopped tomato, green chillies and kasoori methi, cook till tomato gets mushy.
Add marinated chicken and fry till they get almost cooked.
Add square onion and mix it very well.
Add little water (around ½ cup) and salt (if needed).
As the water starts boiling cover the pan with a lid and let it cook over low-medium flame.
As the chicken gets completely cooked add lemon juice and mix it well.
Put the gas off as the gravy thickens.
You can garnish it with chopped fresh coriander leaves.
Serve with roti, nan, paratha or puri.