Chicken Do Pyaza

Chicken Do Pyaza

Chicken do pyaza refers to a dish where the onions are added twice. Here the chicken is cooked with onion tomato masala and then finished with sautéed onion dices to give a crunchy taste and hence the name comes. Moreover the chicken used here is not tikka but a curried chicken , i.e. chicken pieces were seared and stewed in ginger garlic paste and curry powder till done . We can use the red chili powder, coriander powder  and turmeric powder instead of curry powder.

As I mentioned in my previous Basic Indian gravy Blog  that This dish can be prepared in a restaurant way only if we use the basic sauces , it is derived from . Although to equip my readers in all possible way , I am  gonna provide a shorter way as well which can be handy in emergency , though it will always miss the origina charm , but not too much , I bet.

So, as we are ready to use the basic gravies – White , masala and makhni , I will use a measured quantity of the basic sauce required in the recipe .

Chicken dices 100 gm/ ginger garlic paste 5 gm/ oil 20 ml

red chili powder 3 gm/turmeric powder 2 gm/ coriander powder 5 gm/cumin powder 3 gm/ garam masala powder 2 gm

Bay leaf 1 no/ big cardamom 1 no/ cinnamon 1 small stick

Masala sauce 60 gm/ makhni sauce 20 gm/ white sauce 20 gm

Onion dice 1 no / tomato dice 1 no / fresh coriander 10 gm

Heat oil , add ginger garlic paste, whole garam masala and powdered spices . When the masala sticks to the pan , add chicken cubes and saute well. cover and cook  till done .

Now add makhni , masala and white gravies and toss well . once the fat comes from sides , add 20 ml of water and simmer. saute onion and tomato dices separatelyand mix in the chicken sauce . Finish with fresh coriander and serve hot.

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Makhni gravy 

Tomatoes 1 kg/Green  chillies  1 no/Green coriander root 20 gm/garlic 4 pods/Ginger 1/2 ” piece

green cardamom, bayleaf , cinnamon stick  5 gm altogether

red chilli powder 5 gm/ salt 10 gm/ oil30 ml/water 50 ml/kasoori methi leaves 5 gm

Boil the tomatoes with all of the above and simmer till tomatoes are cooked . Grind and strain in a pot, leaving aside the residue.

Oil-30 ml/ ginger garlic paste-30 gm/ tomato paste-30 ml

Red chili powder-5 gm / salt 5 gm/kasoori methi powder(Fenugreek)-2 gm 

butter 100 gm / double cream-100 ml/ sugar 30 gm

Heat oil and sauté ginger garlic paste followed by tomato paste and spices.

Pour the strained tomato sauce and simmer with butter and sugar till the oil floats on top. finish with cream and keep aside for further use.

Masala  gravy

This is the most versatile Indian gravy as it incorporate onion and tomato and thus can be used in preparing most of the recipes as the dishes in India mostly require these two ingredients in one way or the other. This is also called ‘Kanda masala’ in Maharashtra as the word ‘Kanda’ means onion in Marathi language.

Oil 100ml/ ginger garlic paste-30 gm /Onion 1 kg/ tomatoes 800 gm/ tomato paste 50 gm

Red chili powder 5 gm, turmeric powder 3 gm/ coriander powder 10 gm/ salt 15 gm

Heat oil and saute onions till it becomes evenly golden brown and crisp, but not dark brown.Now  add ginger garlic paste dissolved in water . It instantly cools it off and while the water is reduced now the onions are cooked as well to give the gravy a smooth taste.

Once the ginger garlic paste start sticking on pan and showing brown colour , add turmeric  and tomatoes , add salt, and spices. Saute well , till the tomatoes are cooked and the oil appears on surface . Now add the tomato paste to the sauce and simmered .The gravy must look shiny and chunky yet no clear signs of  onion and tomatoes which must be semi dissolved during cooking.

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Chicken Do pyaza shorter version

Chicken dices 100 gm/ ginger garlic paste 8 gm/ oil 20 ml

red chili powder 3 gm/turmeric powder 2 gm/ coriander powder 5 gm/cumin powder 3 gm/ garam masala powder 2 gm

Bay leaf 1 no/ big cardamom 1 no/ cinnamon 1 small stick

Onion chopped 80 gm/ tomatoes 100 gm/tomato paste 1 tbs/ cashew paste 51 tsp

Onion dice 1 no / tomato dice 1 no / fresh coriander 10 gm

Heat oil , add 3 gm ginger garlic paste, whole garam masala and powdered spices . When the masala sticks to the pan , add chicken cubes and saute well. cover and cook  till done .

Meanwhile heat oil in separate pan and saute onion till it becomes evenly golden brown and crisp, but not dark brown.Now  add 5 gm ginger garlic paste dissolved in water . It instantly cools it off and while the water is reduced now the onions are cooked as well to give the gravy a smooth taste.

Once the ginger garlic paste start sticking on pan and showing brown colour , add turmeric  and tomatoes , add salt, and spices. Saute well , till the tomatoes are cooked and the oil appears on surface . Now add the tomato paste to the sauce and simmered .The gravy must look shiny and chunky yet no clear signs of  onion and tomatoes which must be semi dissolved during cooking. Add tomato paste and cashew paste and simmer till fat leaves sides.

Now add this gravy to  the cooked chicken and toss well . once the fat comes from sides , add 20 ml of water and simmer. saute onion and tomato dices separatelyand mix in the chicken sauce . Finish with fresh coriander and serve hot.