🇮🇳 Indian

Murgh Do Pyaza Dhaba

Name: Murgh Do Pyaza Dhaba
Prep time: 23 min
Cook time: 45 min
Total time: 68 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 2 cups, whisked Yogurt; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; 1 tbsp Kasuri Methi; to taste Salt; 2, finely sliced Onion; 2, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1-2 tsp Red Chili Powder

🇮🇳 Indian

Chicken do pyaza with onion twice — fried and fresh, the Mughlai house classic. The Sunday-special format that every region does differently. Serve with rice, rotis or buttered pav for the gravy.

Prep 23 min Cook 45 min Serves 3 Medium

Ingredients

Chicken500 g, bone-in pieces
Yogurt2 cups, whisked
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Kasuri Methi1 tbsp
Saltto taste
Onion2, finely sliced
Tomato2, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Red Chili Powder1-2 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash and pat the chicken dry; marinate with salt, turmeric, chili powder and ginger garlic paste for at least 30 minutes.
2
Brown the onions properly in hot oil, eight to ten minutes, till bronze and sweet.
3
Stir in the paste and green chilies, then tomato and spices, frying till the masala darkens and splits.
4
Add the marinated chicken with the onion; sear on high for five minutes, then add hot water to come halfway and simmer covered.
5
Cook till the chicken is tender and the gravy coats a spoon; finish with garam masala, kasuri methi and cilantro.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Watch how it's made

Video: Chicken Do Pyaza | चिकन दो प्याज़ा | easy dhaba style murgh Do Pyaza recipe | Chef Ranveer Brar · on YouTube