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
- Heat ghee, splutter the whole spices and fry the onion paste until golden.
- Add ginger-garlic, then the chicken, and sear for 5 minutes.
- Add the powdered spices, salt and curd and cook until the oil separates.
- Cover and cook with ½ cup water until the chicken is tender, about 20 minutes.
- Add the onion chunks and cook 5 minutes more so they stay slightly crisp.
- 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.