Chicken Do Pyaza
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
45 mins
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Servings
4 people
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Calories
468 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Chicken Do Pyaza
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An Indian favourite, this delicious aromatic chicken & onion curry has wonderful depth of flavour, and is perfect with rice or rotis.
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Ingredients
- 3 tablespoons olive oil
- 3 whole black cardamoms smashed
- 4 green cardamom smashed
- 4 cloves
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 2 medium onions diced
- 2 inches ginger (1 tablespoon) grated or chopped
- 2 cloves garlic (1½ teaspoons) minced
- 3 green chilli chopped, adjust quantity to taste
- ¼ teaspoon cinnamon powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder adjust according to taste
- 1.5 teaspoons cumin powder
- 1.5 teaspoons coriander powder
- 1 teaspoon garam masala powder
- water as required
- 200 grams tinned tomatoes 1 cup, chopped
- salt to taste
- 1 kilos boneless chicken cut into small pieces, or small pieces of chicken on the bone
- 1 medium onion cut into large cubes and separated
- 60 grams PLAIN yogurt ¼ cup
- ½ teaspoon garam masala
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Instructions
- On a low-medium flame, heat the oil in a large saucepan and add green and black cardamom, cloves, peppercorns and cumin seeds. Allow them to gently fry for around half a minute, taking care that they do not burn.
- Add diced onions and sauté till lightly browned.
- Mix in the green chilli, garlic and ginger and sauté for a further minute.
- Then stir in chopped tomatoes and lightly fry for 2-3 minutes.
- Next, add cinnamon, turmeric, red chilli powder, cumin, coriander, and 1 teaspoon of garam masala powder. Add a couple of tablespoons of water, so that the masala powders do not stick to the bottom of the pan and burn. Cook the masala (spice) mixture for around 5 minutes, adding slightly more water if necessary.
- Add the chicken and mix well to ensure it is well coated in masala sauce. Cook uncovered for 15 minutes, stirring occasionally.
- Stir in the yogurt and the larger pieces of onion, then sprinkle over the remaining garam masala. Mix together well and cook for a further 5 minutes. Serve with warm fluffy rice.
Notes
- Smash the green and black cardamoms before using for wonderful flavour.
- Lightly frying the whole spices releases their oils and flavours the oil.
- Cooking the masala powders slowly on a low-medium heat helps to release the oils and the flavours begin to come together.
- Make sure the spices are cooked for at least 5 minutes to add flavour to the dish.
- The masala powders will burn if the pan becomes dry, so add a little water now and again. After 5 minutes of cooking, the mixture should be a loose paste.
- You could either use small cuts of chicken on the bone (without skin) or chicken breast cut into small cubes.
- Store leftovers in a sealed container and keep in the fridge for up to 48 hours or freeze for up to a month. Defrost fully and reheat through properly before serving.
Nutrition Information
Show Details
Calories
468kcal
(23%)
Carbohydrates
18g
(6%)
Protein
56g
(112%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Cholesterol
162mg
(54%)
Sodium
428mg
(18%)
Potassium
1267mg
(36%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
549IU
(11%)
Vitamin C
19mg
(21%)
Calcium
92mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 56g | 112% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 162mg | 54% |
| Sodium | 428mg | 18% |
| Potassium | 1267mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 19mg | 21% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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