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Murgh Do Pyaza
Murgh Do Pyaza
Sunday, February 23, 2014
We are having a heavy snowfall here, obviously am bit lazy coz of this super chilled weather. Two days back, i was saying that its been a while am not sick, but today i woke up with a severe throat pain,fever,running nose etc and the list goes on. My sunday lunch was a hot peppery rasam with mint thuvaiyal, as i dont able to smell or feel the taste. Wish me a speedy recovery friends, coz i dont like to sit in idle and i have loads of stuffs to do.
Coming this rich looking chicken onion curry, i prepared few days back for our lunch and served with simple jeera pulao for our lunch and with simple oats chappathis for our dinner. This murgh do pyaza, is one of the well known chicken curry, this curry is definitely super rich,creamy and an excellent side dish to serve along with mildly flavoured pulao or rotis.With wonderful flavour, this murgh do pyaza will definitely satisfy your tastebuds.With an incredible combination of onions,spices and chicken, this spicy curry can be served on all occasions.
1kg Chicken (cut as medium size pieces)
3nos Onions (big & sliced lengthwise)
1tbsp Ginger-garlic paste
1/2tsp Turmeric powder
1tsp Garam masala powder
1tbsp Kasuri Methi
1tsp Chilly powder
2nos Green Chillies (slit opened)
1tbsp Coriander powder
1cup Tomato puree
10nos Cashew nuts
1cup Yogurt
Salt
Oil
2nos Bayleaves
Marinate the chicken with ginger garlic paste, turmeric powder,salt,chilly powder and keep aside for half an hour.
Now heat enough oil in a pan, fry the bay leaves.
Add immediately the sliced onions,saute them in medium flame until they turns brown.Add the marinated chicken and cook in simmer for few minutes.
Add the tomato puree, slit opened green chillies,coriander powder, garam masala powder, cook everything together.
Meanwhile grind the cashews and yogurt as fine paste.
Now add this grounded paste to the cooking chicken-onion mixtire.
Cook everything in medium high flame until the chicken gets well cooked, finally add the crushed kasuri methi and put off the stove.
Serve with rotis or rice.
Coming this rich looking chicken onion curry, i prepared few days back for our lunch and served with simple jeera pulao for our lunch and with simple oats chappathis for our dinner. This murgh do pyaza, is one of the well known chicken curry, this curry is definitely super rich,creamy and an excellent side dish to serve along with mildly flavoured pulao or rotis.With wonderful flavour, this murgh do pyaza will definitely satisfy your tastebuds.With an incredible combination of onions,spices and chicken, this spicy curry can be served on all occasions.
1kg Chicken (cut as medium size pieces)
3nos Onions (big & sliced lengthwise)
1tbsp Ginger-garlic paste
1/2tsp Turmeric powder
1tsp Garam masala powder
1tbsp Kasuri Methi
1tsp Chilly powder
2nos Green Chillies (slit opened)
1tbsp Coriander powder
1cup Tomato puree
10nos Cashew nuts
1cup Yogurt
Salt
Oil
2nos Bayleaves
Marinate the chicken with ginger garlic paste, turmeric powder,salt,chilly powder and keep aside for half an hour.
Now heat enough oil in a pan, fry the bay leaves.
Add immediately the sliced onions,saute them in medium flame until they turns brown.Add the marinated chicken and cook in simmer for few minutes.
Add the tomato puree, slit opened green chillies,coriander powder, garam masala powder, cook everything together.
Meanwhile grind the cashews and yogurt as fine paste.
Now add this grounded paste to the cooking chicken-onion mixtire.
Cook everything in medium high flame until the chicken gets well cooked, finally add the crushed kasuri methi and put off the stove.
Serve with rotis or rice.
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