Dinner - Chicken do pyaza recipe, murg do pyaza

Author: Dian Hegarty  

An Indian favourite, this delicious aromatic chicken & onion curry has wonderful depth of flavour, and is perfect with rice or rotis. Mushroom do pyaza recipe is a flavorsome, delightful dish featuring button mushrooms cooked with lightly caramelized onions, tomatoes and ground spices.

Chicken Do Pyaza

Chicken Do Pyaza
An Indian favourite, this delicious aromatic chicken & onion curry has wonderful depth of flavour, and is perfect with rice or rotis.
Provided by: Nicole Shroff
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 23
  • 3 tablespoons olive oil
  • 3 whole black cardamoms (smashed)
  • 4 green cardamom (smashed)
  • 4 cloves
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • 2 medium onions (diced)
  • 2 inches ginger ((1 tablespoon) grated or chopped)
  • 2 cloves garlic ((1½ teaspoons) minced)
  • 3 green chilli (chopped, adjust quantity to taste)
  • 1/4 teaspoon cinnamon powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder (adjust according to taste)
  • 1.5 teaspoons cumin powder
  • 1.5 teaspoons coriander powder
  • 1 teaspoon garam masala powder
  • water (as required)
  • 200 grams tinned tomatoes (1 cup, chopped)
  • salt (to taste)
  • 1 kilos boneless chicken (cut into small pieces, or small pieces of chicken on the bone)
  • 1 medium onion (cut into large cubes and separated)
  • 60 grams plain yogurt (¼ cup)
  • ½ teaspoon garam masala
  • Calories: 468 kcal
  • Carbohydrate: 18 g
  • Protein: 56 g
  • Fat: 19 g
  • Saturated Fat: 3 g
  • Cholesterol: 162 mg
  • Sodium: 428 mg
  • Fiber: 5 g
  • Sugar: 6 g
  • Serving Size: 1 serving
How to cook:
  1. On a low-medium flame, heat the oil in a large saucepan and add green and black cardamom, cloves, peppercorns and cumin seeds. Allow them to gently fry for around half a minute, taking care that they do not burn.
  2. Add diced onions and sauté till lightly browned.
  3. Mix in the green chilli, garlic and ginger and sauté for a further minute.
  4. Then stir in chopped tomatoes and lightly fry for 2-3 minutes.
  5. Next, add cinnamon, turmeric, red chilli powder, cumin, coriander, and 1 teaspoon of garam masala powder. Add a couple of tablespoons of water, so that the masala powders do not stick to the bottom of the pan and burn. Cook the masala (spice) mixture for around 5 minutes, adding slightly more water if necessary.
  6. Add the chicken and mix well to ensure it is well coated in masala sauce. Cook uncovered for 15 minutes, stirring occasionally.
  7. Stir in the yogurt and the larger pieces of onion, then sprinkle over the remaining garam masala. Mix together well and cook for a further 5 minutes. Serve with warm fluffy rice.
Notes: Ranveer Brar - Butter Chicken, 1M views, 22K likes, 2.1K loves, 628 comments, 3K shares, Facebook Watch Videos from Ranveer Brar: Butter Chicken or Murgh Makhani is one of the …

Chicken Do Pyaza - Murg Do Pyaza Recipe

Chicken Do Pyaza is a delicious Indian recipe served as a Curries, Marinated chicken is cooked in rich Indian spices. Chicken Do PyazaIngredient Oil 3 TbspBay

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Chicken do pyaza recipe, murg do pyaza

Chicken do pyaza recipe, murg do pyaza
A very simple chicken curry recipe called as chicken do pyaza which uses two kinds of onions in the curry.
Provided by: Asiya
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 3 servings
Cuisine: Hyderabadi
Number of ingredients: 15
  • 1 tbsp oil
  • 2 small cinnamon sticks and 2 cloves
  • 2 onions (finely chopped)
  • 3 green chillies (chopped)
  • salt as per taste
  • 1 tsp ginger garlic paste
  • 1/2 kg chicken cleaned and washed well
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 to matoes (finely chopped)
  • 1/2 tsp coriander seeds powder
  • 1/4 tsp garam masala powder
  • 1/4 tsp black pepper powder
  • 1 onion (cut into cubes)
  • 1 tbsp chopped coriander leaves
  • Calories: 320 kcal
  • Serving Size: 1 serving
How to cook:
  1. In a wok, add oil and heat it.
  2. Add whole garam masala such as cinnamon sticks and cloves into it.
  3. Add chopped onions and saute for a while.
  4. Add green chillies, salt, mix and cook until the onions turn slight golden color.
  5. Add ginger garlic paste and saute until raw smell disappears.
  6. Add chicken and roast the chicken until color changes.
  7. Add turmeric powder, red chilli powder, mix and cook the chicken for about 10 minutes until the masala is cooked well or until oil leaves the sides.
  8. Add tomatoes, mix and cook them for about 10 minutes on low flame.
  9. Add coriander seeds powder, garam masala powder, black pepper powder, mix and cook for 5-10 minutes.
  10. Add onion cubes, coriander leaves, mix and cook for 10 more minutes or until chicken turned soft.
  11. Chicken do pyaza is done.
  12. It can be served with roti or rice.
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Mushroom Do Pyaza

Mushroom Do Pyaza
Mushroom do pyaza recipe is a flavorsome, delightful dish featuring button mushrooms cooked with lightly caramelized onions, tomatoes and ground spices. Make this easy vegan, gluten-free recipe with simple everyday Indian ingredients in less than 30 minutes.
Provided by: Dassana Amit
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: North Indian
Number of ingredients: 15
  • 3 tablespoons oil (- any neutral oil)
  • 200 grams onions (or 2 large or ¾ cup onions cut in one inch square and ½ cup finely chopped onions)
  • 1 small to medium tej patta ((Indian bay leaf))
  • ½ teaspoon Ginger Garlic Paste
  • 150 grams tomatoes (or 2 medium to large or 1 cup finely chopped tomatoes)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder (or cayenne pepper)
  • ½ teaspoon Coriander Powder ((ground coriander))
  • ½ teaspoon cumin powder ((ground cumin))
  • 200 grams button mushrooms (or about 2.5 cups chopped or sliced)
  • salt (as required)
  • ½ teaspoon Garam Masala
  • 1 to 2 green chillies (or half or quarter portion of 1 anaheim or serrano pepper - slit or sliced)
  • 3 tablespoons chopped coriander leaves ((cilantro))
  • 1 to 2 tablespoons chopped coriander leaves (- for garnish)
  • Calories: 275 kcal
  • Carbohydrate: 18 g
  • Protein: 5 g
  • Fat: 22 g
  • Saturated Fat: 2 g
  • Sodium: 679 mg
  • Fiber: 5 g
  • Sugar: 9 g
  • Serving Size: 1 serving
How to cook:
  1. Preparation
  2. Peel and rinse the onions. Chop one onion and if required some portion of the second onion, in one inch squares. You will need ¾ cup onion squares.
  3. Finely chop the remaining onion. You will need ½ cup finely chopped onions.
  4. Also finely chop the tomatoes and slice or chop the button mushrooms
  5. Lightly caramelizing onions
  6. Heat 3 tablespoons oil in a kadai or pan.
  7. Add the onions which have been cut into squares. On a medium-low or medium heat, begin to sauté the onions.
  8. Stir at intervals while sautéing the onions until their edges turn golden.
  9. Remove the onions with a slotted spoon and transfer on a plate.
  10. Lower the heat and in the same pan, add 1 small to medium tej patta.
  11. Sautéing Onions
  12. Add the finely chopped onions and sauté until translucent or light golden.
  13. Then add ginger-garlic paste.
  14. Mix well and sauté for some seconds until the raw aroma of ginger-garlic goes away.
  15. Sautéing Tomatoes
  16. Now add the finely chopped tomatoes. Mix very well and sauté for a minute.
  17. Add turmeric powder, red chilli powder or cayenne, coriander powder and cumin powder. Mix very well.
  18. Sauté the masala, stirring often until the tomatoes soften and become mushy. If the masala ingredients start sticking to the pan, add a few splashes of water. Mix, deglaze and continue to sauté .
  19. Add the chopped button mushrooms and salt as needed.
  20. Mix very well. Sauté the mushrooms on a low to medium heat.
  21. First the mushrooms will release plenty of water. Continue to sauté until the water dries up and the mushrooms are cooked. The gravy will also look thick.
  22. Now add the lightly caramelized onion squares. Mix again.
  23. Add garam masala powder, chopped coriander leaves and green chilies (slit or sliced).
  24. Mix very well and then switch off the heat.
  25. Serving Suggestions
  26. Enjoy mushroom do pyaza hot or warm with a side of roti, naan, paratha, bread or dinner rolls. Garnish with some coriander leaves while serving and if you like, drizzle some lemon juice on it.
  27. For a smaller period of a few hours, you can pack this in a lunch box with a side of bread or roti.
  28. Storage and Leftovers
  29. Make sure that you store any leftover in the fridge for a day only. Store in a covered steel container or box.
  30. While reheating, warm in a frying pan, adding a few splashes of water as the gravy will become too thick or look dried.
Notes: Chicken Tikka by Ranveer Brar, 25 MARCH 2022 06:00 IST | HINDI | COOKING | GENERAL AUDIENCE. Delhi style Chicken Tikka! Yummy chicken tikka with smoky …

Bhindi Do Pyaza

Bhindi Do Pyaza
Bhindi Do Pyaza Recipe mainly requires two ingredients to get together. It is simple to cook at home and can be served as a heavy healthy meal
Provided by: Karishma Shah
Total time: 25 minutes
Yields: 5 servings
Cuisine: Indian
Number of ingredients: 14
  • Onions – 2 ½ cups
  • Tomato – ¾ cup
  • Ladies Finger (Bhindi) – 1 cup
  • Cumin Seeds – 1 tsp.
  • Nigella Seeds – ½ tsp.
  • Turmeric Powder – ¼ tsp.
  • Red Chili Powder – ½ tsp.
  • Coriander Powder 1 tsp.
  • Ginger-Garlic Paste – 2 tbsp.
  • Green Chilies – 2 pieces
  • Fresh Curd – ¾ cup
  • Olive Oil – 3 tbsp.
  • Lime Juice – ¼ tsp.
  • Salt – as per taste
  • Calories: 926 calories
How to cook:
  1. Rinse and wash the Bhindi under the tap water. Clean them thoroughly with a neat cloth. Cut thin slices and keep them aside.
  2. Finely chop the onions.
  3. Roughly chop the tomatoes or you can use tomato curry.
  4. Deseed the green chilies and thin slice them.
  5. Make Ginger-Garlic paste.
  6. Make Curd at home and wish properly to give it thin consistency.
  7. Tempering: Take a sauté pan and heat oil over the medium flame. When the oil starts to bubble, add cumin and nigella seeds. Throwing in highly heated oil which causes them to crackle. Wait till the seeds become light brown in color.
  8. To this mixture, add onions and stir till they become translucent. Also blend ginger-garlic paste with the ingredients, and add some green chilies. Slightly sprinkle the turmeric powder to season the mixture.
  9. When the mixture is cooked and ingredients are settled, transfer the Bhindi from bowl to the pan. Keep the flame medium and let it cook till the Bhindi turns soft. Keep stirring continuously to coat them evenly with the mixture.
  10. After the Bhindi becomes tender, whisk some thick curd into the picture and cook till the Bhindi soaks the curd. Keep the flame on till the curd is dried out.
Notes: Indian Cooking Tips: How To Make Restaurant-Style, Cut paneer in equal sized cubes of one inch. 2. Take a pan and heat the oil; add cloves, cinnamon, cardamoms, bay leaf, cumin seeds and …
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