Murgh Do Piaza Recipe

September 3, 2011

Ingredients:
1 tsp garlic (lasan) paste
2 tblsp lemon juice
1 tsp ground turmeric (haldi)
1 inch piece ginger(adrak),peeled thinly sliced
3 tblsp finely chopped fresh coriander leaves (dhania patta)
3-4 medium tomatoes (tamatar) roughly chopped
1 kg onion (pyaj)
750 g. chicken cut into 1 inch pieces
2 tsp ground coriander
1/2 cup oil (tel)
2 bay leaves (tej patta) crushed
How to make murgh do piaza:
  • Fnely slice the 2 onions and roughly cut the rest of the onions.
  • Mix in the chilli powder, ground coriander, turmeric and salt to the chicken and mix well to cover the chicken pieces.
  • Lightly grease a heavy based sauce pot with 1 tblsp of oil.
  • Spread half of the cut onions on the bottom.
  • Add the chicken pieces and layer the rest of the cut onions on top.
  • Cover pot with a tight fitting lid.
  • Cook for 20-25 minutes until the onions are a pulp and the chicken is tender.
  • Heat up oil in another pan.
  • Mix in cut onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a golden color.
  • Mix in the bay leaves stir fry for another minute stirring frequently.
  • Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.
  • Mix in meat and onions to it.
  • Stir well to mix all the ingredients.
  • Stir frequently, fry the mixture until it is well browned and a thick onion sauce has formed.
  • Add lemon juice and fry for another minute.
  • Sprinkle with chopped coriander leaves.
  • Serve hot.

 


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