Name: Murgh Do Pyaaza
Prep time: 25 min
Total time: 25 min
Ingredients: Chicken legs skinned & cut in 3 pcs each : 2 nos; Cumin seeds / whole jeera : 1 tsp; Bay leaf : 1 no; Whole peppercorns : 4 nos; Cloves : 4 nos; Fenugreek seeds : ½ tsp; Fennel seeds : 1 tsp; Garlic ginger paste : 1 tsp; Large onions grated : 2 nos; Yoghurt : ½ cup; Garam masala : ½ tsp; Salt : to taste; Turmeric powder : ½ tsp; Coriander powder : 1 tsp; Chilli powder : 1 tsp; 4 nos Slit green chilies : 3; 3 nos Medium size onions thickly sliced : 2; Freshly chopped coriander leaves : few

Murgh Do Pyaaza

One of the most tastiest chicken recipe

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Prep Time 25

Total Time 25

Cuisine North Indian

Servings people

Ingredients

Chicken legs skinned & cut in 3 pcs each : 2 nos
Cumin seeds / whole jeera : 1 tsp
Bay leaf : 1 no
Whole peppercorns : 4 nos
Cloves : 4 nos
Fenugreek seeds : ½ tsp
Fennel seeds : 1 tsp
Garlic ginger paste : 1 tsp
Large onions grated : 2 nos
Yoghurt : ½ cup
Garam masala : ½ tsp
Salt : to taste
Turmeric powder : ½ tsp
Coriander powder : 1 tsp
Chilli powder : 1 tsp
4 nos Slit green chilies : 3
3 nos Medium size onions thickly sliced : 2
Freshly chopped coriander leaves : few

Instructions

Roast and powder fenugreek seeds and fennel seeds.
Heat oil in a heavy - bottom pan, and add cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds.
When the seeds begin to splutter, add the garlic and ginger paste and the grated onions.
Whisk the yoghurt and add to the onions, stir-frying vigorously so that it blends well and does not curdle.
Enter Step
Cook till fat separates.
Add the garam masala, turmeric powder, coriander powder and red chilli powder and salt.
Add the green chillies and sliced onions and sauté for a few minutes.
Add the chicken pieces and ½ cup water and stir till they are coated with the masala.
Lower the heat, cover and cook till the chicken is cooked through and fat separates. Approximately 10 minutes
The onions should be crunchy.
Garnish with chopped coriander leaves and serve with roti.