Murgh do Pyaza
chicken cooked with onions twice over, once browned to a paste and once in chunks
Allergens in Murgh do Pyaza: milk.
Ingredients
Quantities for 4.
- 800g, bone-in pieces Chicken
- 600g total: 3 sliced for browning, 2 quartered into petals Onion
- 150g, thick and whisked Yogurt
- 1.5 tbsp, paste Ginger
- 1.5 tbsp, paste Garlic
- 4, slit Green Chilli
- 1/2 tsp Turmeric
- 1.5 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 tsp, coarsely ground Black Pepper
- 1 piece Cinnamon
- 4 Cloves
- 4, bruised Cardamom
- 1 Bay Leafoptional
- 5 tbsp Neutral Oil
- 2 tbsp, chopped Mintoptional
- 3 tbsp, chopped Coriander Leavesoptional
- 1/2, juiced Lemonoptional
- to taste Salt
- 200ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate the chicken in the yogurt with half the ginger-garlic paste, the turmeric and salt for at least 1 hour, refrigerated.
- Take the marinated chicken out 20 minutes before cooking so it is not fridge-cold when it hits the pan.
- Cut the second lot of onions into petals rather than slices. They need to keep their shape to the end.
Method
- Heat 3 tbsp oil and fry the sliced onions over medium heat for 12-14 minutes until evenly deep brown. Lift out half and reserve for the finish.Deep brown, not black. Pull them the moment they go the colour of dark toffee. They keep darkening off the heat.
- Cool the remaining browned onions and grind to a paste with a splash of water.
- In the same pan, add the whole spices (cinnamon, cloves, cardamom, bay leaf) and let them puff for 30 seconds.
- Add the remaining ginger and garlic pastes and cook 1 minute until the raw edge disappears.
- Add the marinated chicken and sear on high for 6 minutes, turning, until the yogurt has tightened around the pieces and the base looks dry.Keep the flame high here so the yogurt reduces rather than boils and splits.
- Stir in the browned onion paste, chilli powder, coriander powder and cumin powder. Fry on medium for 6-8 minutes until oil separates at the sides.
- Pour in the water, add the green chillies, cover and simmer 15 minutes until the chicken is tender and pulling from the bone.
- Heat the last 2 tbsp oil in a separate pan and sear the onion petals on high for 3 minutes until charred at the edges but still crunchy inside.This second onion should have bite. That contrast is the whole point of do pyaza.
- Fold the seared petals, the reserved browned onions, garam masala and black pepper into the curry and cook uncovered 3 minutes to thicken.
- Take off the heat, stir in the lemon juice, mint and coriander, and rest 5 minutes before serving with roti.
Safe temperatures: Chicken and duck are done at 74°C / 165°F, taken at the thickest part and clear of the bone. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated. Reheat gently on the stove with 3 tbsp water; the onion petals soften on reheating, so add a few freshly seared ones if you want the texture back.
Nutrition Medium estimate
One serving of Murgh do Pyaza (477 g) is about 505 calories, or 106 calories per 100 g.
High protein: 47 g a serving, 37% of the calories
| Per serving477 g | Per 100 g | |
|---|---|---|
| Calories | 505 kcal | 106 kcal |
| Protein | 47.3 g | 10 g |
| Carbohydrate | 22.6 g | 5 g |
| of which sugars | 8.8 g | 2 g |
| Fibre | 4.7 g | 1 g |
| Fat | 25.4 g | 5 g |
| of which saturated | 4.3 g | 1 g |
| of which unsaturated | 18.8 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.