Chicken do pyaza

Method

1. 1 Marinate the chicken with yogurt, ginger, and chili powder for 30 minutes.
2. 2 Grind half an onion and sauté it in oil for 10 minutes until it forms a thick, brown paste to use as the base for the sauce.
3. 3 Sauté the chicken and marinade for 8 minutes, then add 120 ml of water, cover and simmer for 15 minutes — chicken only needs one-third the braising time of lamb.
4. 4 Cut the remaining half onion into wedges and sauté them separately for 3 minutes until slightly browned but still crispy.
5. 5 Add the chopped onions during the last 3 minutes, then sprinkle with garam masala and cilantro.

With an appliance

• Oven 45 min

  Replace step 3: cover and simmer the chicken with the yogurt marinade in the middle rack of the oven at 180 degrees for 15 minutes; the onion slices from step 4 are still pan-fried separately and mixed in during the last 3 minutes as in step 5.