Murgh do Pyaza

Name: Murgh do Pyaza
Cuisine: Asian, Indian
Ingredients: 850gms chicken on the bone skinless cut to bite size pieces; 6 garlic cloves roughly chopped; 2” ginger roughly chopped; 3 tbsp vegetable oil; 2 bay leaves; 2 dried mild red chillies; 200gms white onions finely chopped; 1 ½tsp mild chilli powder (or kashmiri chilli powder); 1 tsp turmeric powder; 1 tbsp cumin powder; 1 tbsp coriander powder; 200gms tomatoes pureed to a paste; 140gms greek yoghurt whisked; 150mls water; 140gms new potatoes; Salt to taste; 1 tbsp garam masala; Coriander for garnish; 2 tbsp vegetable oil; 200gms shallots peeled and halved

Instructions

‘Do Pyaza’ meaning double onions is a term used for this north Indian curry. Slow cooking the onions in a Murgh do Pyaza is key as its goes a lovely caramel colour and gives the curry a deep rich flavour to the resultant dish. This is the recipe I cook at home and was shared by a family friend. Although the first stage includes frying the onions this recipe from her also has fried shallots which are added right at the end. They are caramalised and lend a wonderful texture and flavour to the gravy. Also I love adding new potatoes to the curry as they hold their shape and don’t disintegrate in the gravy while cooking. The creaminess in the curry comes from the addition of yoghurt and I use full fat greek yoghurt as it also prevent the yoghurt from splitting. Murgh Do Payaza is perfect served with tandoori roti or rice.

Updated at: Sun, 16 Feb 2025 17:30:26 GMT