Photograph of the finished Chicken do pyaza

India · Gà om hai lượt hành Do pyaza

Chicken do pyaza

45 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.4 lb
  • Photograph of Onion Onion 4
  • Photograph of Unsweetened yogurt Unsweetened yogurt 5.6 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Garam masala Garam masala 0.3 oz
  • Photograph of Kashmiri chili powder Kashmiri chili powder 0.4 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Coriander Coriander 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking