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Murgh do pyaza

AI-drafted · awaiting admin review

Chicken curry in which onions go in twice: once ground into the gravy and once as crunchy chunks at the end.

Region: Lucknow and AwadhOccasion: Family dinnersTime: 50 minServes: 4Non-vegetarian

Ingredients

  • 750 g chicken, cut into pieces
  • 4 onions: 2 ground to paste, 2 cut into large chunks
  • ½ cup curd
  • 1 tbsp ginger-garlic paste
  • 3 tbsp ghee or oil
  • Whole spices: 2 cardamoms, 3 cloves, 1 bay leaf
  • 1 tsp chilli powder, 1½ tsp coriander powder, ½ tsp turmeric, 1 tsp garam masala, salt
  • Coriander leaves

Method

  1. Heat ghee, splutter the whole spices and fry the onion paste until golden.
  2. Add ginger-garlic, then the chicken, and sear for 5 minutes.
  3. Add the powdered spices, salt and curd and cook until the oil separates.
  4. Cover and cook with ½ cup water until the chicken is tender, about 20 minutes.
  5. Add the onion chunks and cook 5 minutes more so they stay slightly crisp.
  6. Finish with garam masala and coriander. Serve with roti or rice.

History

Do pyaza ('two onions') is a Mughal-era style of cooking; Awadhi cooks made it with mutton or chicken.

Significance

It is an everyday festive dish in Lucknow homes, quicker than korma and popular for dinner guests.

Sources