Chicken do pyaja
Description
Cuisine- hyderabadi
Main ingredients- chicken
Nutrition facts- calorie,carbohydrates,fat,fibres and protein
Cooking time- 1-2 hours
Preparation time- 1-2 hours
Servings- 4
Level of cooking- medium
Course- main course
Ingredients
For marination
- Chicken pieces- 1 kg
- Garlic paste- 2 tsp
- Ginger paste- 1 tsp
- Red chilli powder- 1 tsp
- Salt- 1/2 tsp
For masala
- Onion- 3-4
- Tomatoes- 2
- Kasoori methi- 1 tbsp
- Desi ghee- 1 1/2 tbsp
- Red chili powder- 1 tsp
- Garlic and ginger paste- 2 1/2 tsp
- Yoghurt- 1 small cup
- Turmeric powder- 1 tbsp
- Coriander powder- 1 tbsp
- Cumin powder- 1 tbsp
- Coriander leaves- 1 tbsp
- Bay leaf- 1
- Peppercorns- 4-5
- Mint leaves- 1 tbsp
- Green chillies,chopped- 1 tbsp
- Salt- to taste
- Green cardamom powder- 1 tbsp
- Mace powder- 1 tbsp
- Clove powder- 1 tbsp
- Cinnamon powder- 1 tbsp
- Black cardamom powder- 1/4 tsp
Method
Mix green cardamom powder, mace powder, clove powder, cinnamon powder and black cardamom powder(these are garam masala)
Marinate chicken with garlic paste, ginger paste, salt and some red chilli powder.Finely chop one onion and cut the rest into large pieces. Blend tomatoes to make a puree.
Heat desi ghee in a pan. Add bay leaf and peppercorns and saute for a minute.Add garlic and ginger paste.When it turns brown, add chopped onions and cook till it turns golden brown. Now add tomato puree and salt.Take some yoghurt in a bowl, add turmeric and red chilli powder and mix it well. Add this mixture to the tomato puree and cook for some time.Add coriander powder, cumin powder, the marinated chicken, the onion cut into large pieces, water and garam masala and cook till the chicken is done.Garnish with coriander leaves, mint leaves, green chillies and kasoori methi. Add to the chicken and serve hot.
Serve hot with naan or tandoori roti or fried rice.
