Indian · serves 2
Chicken Do Pyaza
Onions twice — cooked into the gravy and again in chunks at the end.
Ingredients
- 700g chicken
- 5 onions (3 sliced, 2 in big squares)
- 3 tomatoes
- 1 tbsp ginger-garlic paste
- 1/2 cup curd
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 capsicum in squares
- 4 tbsp oil
Method
- Fry the onion squares and capsicum on high for 3 minutes till charred at the edges but still crunchy. Set aside — these go back at the very end.
- Sliced onions browned properly in the same oil, 12 minutes.
- Ginger-garlic, tomatoes, powders, salt. Cook till the oil separates.
- Chicken seared, then whisked curd off the heat, stirred in.
- 1 cup water, cover, 20 minutes.
- Charred onion and capsicum folded in at the end with garam masala. They should still have bite.