10 days off is all I needed to start blogging again stress-free. I love blogging so much that I spend a lot of time working on my blog and forget that I do need a break. I have missed you guys and missed my blog and I guess the best way to start is with Chicken Do Pyaza recipe. An Indian dish that will blow your socks off!
Chicken Do Pyaza or Murgh Do Pyaza means Chicken and two onions. There are many different stories about why this dish is given that name. Some say it’s because you use two large onions (Which is the case in today’s recipe.) some assume that two different types of onions are used.
Making Chicken Do Pyaza.
People in different parts of India and Pakistan cook this dish differently. Now as a food blogger my main concern is the taste, and people can argue all they want about this dish, but one thing they will agree on is that Chicken do pyaza is so delicious and pleasing.
My readers deserve the best, so here it is, Chicken Do Pyaza made easy for you.
Chicken Do PyazaPrint Rate
- 5 skinless chicken thighs cut into cubes
- 2 large onion thinly sliced
- 2 bay leaves
- 2 tablespoon butter
- 2 tablespoon oil
- 7 medium size garlic cloves minced
- 2 teaspoon cumin seeds
- 2 black cardamom
- 5 green cardamom
- 1 teaspoon salt
- 1 cinnamon stick
- 2 whole star anise
- ¼ teaspoon cloves powder
- 1 teaspoon black pepper powder
- 1 teaspoon turmeric powder
- 3 teaspoon coriander powder
- 3 teaspoon cumin powder
- ½ teaspoon red chili powder
- *** ½ cup water added almost at the end
- In a pan, add butter and oil, add the star anise, cinnamon stick, cumin seed, black cardamom, green cardamom, and bay leaves. Stir for one minute on medium heat.
- Add the onion and stir until translucent. Add the chicken and stir occasionally for 4 minutes on medium-high.
- Add the garlic and continue stirring for 3 more minutes. Add the rest of ingredients and stir for 3 minutes then reduce the heat.
- Add half cup water and cover the pan. Stir in between until the chicken is cooked.
- Serve with Bread or rice.
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