ONE POT CHICKEN CURRY In An AROMATIC ONION GRAVY | Chicken Do Pyaza
48.6 هزار بار بازدید -
4 ماه پیش
-
How To Make Chicken Do
How To Make Chicken Do Pyaza Recipe - Chicken Curry Recipe In An Aromatic Onion Gravy
🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you-@currieswithbumbi
Ingredients Required For Making Chicken Do Pyaza - Serves 6 to 7
* 1.2 kg chicken on bones (skinless). You can also use a whole chicken cut into 8 large pieces.
* 20 gm/ 2 inch length ginger
* 30 gm gm/ 6 large garlic cloves
* 160 gm/ 1 large red tomato
* 1 medium to small green bell pepper (capsicum)
* 1 green chilli
* 1/2 cup plain unflavored yogurt. I used 2 heaped tablespoons from here to marinate chicken
* 3 medium to large onions + 1 medium onion
* 1 dry bay leaf
* 3 green cardamoms
* 2 cloves
* 1 inch length cinnamon stick
* 1 tsp cumin seeds
* 1/2 tsp turmeric powder + 1 teaspoon for marination
* 2 tsp heaped Kashmiri red chilli powder. Please add 1 tsp to start with or adjust proportion according to your preference
* 2 heaped teaspoons ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* freshly crushed black pepper
* 1 tsp salt + 1 tsp for marination or as per taste
* 1 tsp garam masala powder
* 1 tsp kasoori methi (adding more will bring a bitter after taste)
* 1to 3 tablespoons cooking cream or heavy cream (optional)
* 1 teaspoon ghee
* 4 tablespoons oil or adjust proportion according to your preference
Method -
* first make a ginger garlic paste. Add ginger, garlic and a fourth of a cup of water. Blend to a smooth paste.
* After taking out the ginger garlic paste I added one large tomato to my blender and smooth puree
* marinating the chicken -I have taken bone in skinless chicken thighs, you can use a combination of drumsticks and thighs. Add a teaspoon of turmeric powder, a teaspoon of salt, 2 heaped tablespoons of plain unflavored yogurt, some of the ginger garlic paste and leave the rest for the gravy. A teaspoon of oil and freshly crushed black pepper. Mix everything and marinate it for half an hour.
* Cut the onions as shown in video
* chop the green bell pepper if using
* prep the yogurt. Add a fourth of a cup of water to yogurt along with half a teaspoon of Turmeric powder, 1 heaped teaspoon of kashmiri chilli powder, 2 heaped tsp of ground coriander that is dhania powder and a teaspoon of ground cumin that is jeera powder. Whisk to get a very smooth texture.
* pot on medium heat with oil. We need a dried bay leaf, green cardamoms, cloves and cinnamon stick. Everything goes into the hot oil but please see to it that the oil is not profusely smoking hot.
* Add the first batch of sliced onions with a fourth of a teaspoon of salt. Fry the onions on medium heat. You do not want them to turn too brown.
* add the ginger garlic paste. Fry it for a minute and then the marinated chicken goes in. Fry the chicken on high heat for 4 to 5 mins.
* add the pureed tomato. Fry with the tomato for another 4 to 5 mins on high heat.
* add yogurt so heat off or take your pan off heat if using an electric stove. Add the yogurt spice mix. Give a quick mix, now heat back on low and do not let go off your spatula. You need to stir continuously till the yogurt starts to boil.
* After the yogurt comes up to a boil, add salt to taste.
* Cover on low heat and let it simmer away for 25 to 30 mins or until the chicken gets tender. In between uncover and give a stir from time to time. If you see things are getting too dry add little hot water. This recipe doesn’t have a lot of gravy.
* At the 20 min mark I like discarding the bay leaf and any whole spices floating on top. Add garam masala powder and crushed kasoori methi that is dried fenugreek leaves.
* then the next set of onions make an entry along with a chopped green bell pepper. You can add bell peppers of any color.
* Add cooking cream.
* add a green chilli. Simmer for about 5 mins
*Add a generous shower of coriander leaves and a teaspoon of ghee to sign off this dish.
* Serve it with roti/peas pulao/white rice/naan/paratha
KEEP IN TOUCH FOOD LOVERS -
My email - [email protected]. Share the photos of your culinary success by emailing me.
Facebook - Facebook: currieswithbumbi
🎼Background Music - (From YouTube Audio Library)-
* Manj Khammaj - Teental By Aditya Verma, Subir Dev
* Introspective Taal By Aakash Gandhi
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you-@currieswithbumbi
Ingredients Required For Making Chicken Do Pyaza - Serves 6 to 7
* 1.2 kg chicken on bones (skinless). You can also use a whole chicken cut into 8 large pieces.
* 20 gm/ 2 inch length ginger
* 30 gm gm/ 6 large garlic cloves
* 160 gm/ 1 large red tomato
* 1 medium to small green bell pepper (capsicum)
* 1 green chilli
* 1/2 cup plain unflavored yogurt. I used 2 heaped tablespoons from here to marinate chicken
* 3 medium to large onions + 1 medium onion
* 1 dry bay leaf
* 3 green cardamoms
* 2 cloves
* 1 inch length cinnamon stick
* 1 tsp cumin seeds
* 1/2 tsp turmeric powder + 1 teaspoon for marination
* 2 tsp heaped Kashmiri red chilli powder. Please add 1 tsp to start with or adjust proportion according to your preference
* 2 heaped teaspoons ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* freshly crushed black pepper
* 1 tsp salt + 1 tsp for marination or as per taste
* 1 tsp garam masala powder
* 1 tsp kasoori methi (adding more will bring a bitter after taste)
* 1to 3 tablespoons cooking cream or heavy cream (optional)
* 1 teaspoon ghee
* 4 tablespoons oil or adjust proportion according to your preference
Method -
* first make a ginger garlic paste. Add ginger, garlic and a fourth of a cup of water. Blend to a smooth paste.
* After taking out the ginger garlic paste I added one large tomato to my blender and smooth puree
* marinating the chicken -I have taken bone in skinless chicken thighs, you can use a combination of drumsticks and thighs. Add a teaspoon of turmeric powder, a teaspoon of salt, 2 heaped tablespoons of plain unflavored yogurt, some of the ginger garlic paste and leave the rest for the gravy. A teaspoon of oil and freshly crushed black pepper. Mix everything and marinate it for half an hour.
* Cut the onions as shown in video
* chop the green bell pepper if using
* prep the yogurt. Add a fourth of a cup of water to yogurt along with half a teaspoon of Turmeric powder, 1 heaped teaspoon of kashmiri chilli powder, 2 heaped tsp of ground coriander that is dhania powder and a teaspoon of ground cumin that is jeera powder. Whisk to get a very smooth texture.
* pot on medium heat with oil. We need a dried bay leaf, green cardamoms, cloves and cinnamon stick. Everything goes into the hot oil but please see to it that the oil is not profusely smoking hot.
* Add the first batch of sliced onions with a fourth of a teaspoon of salt. Fry the onions on medium heat. You do not want them to turn too brown.
* add the ginger garlic paste. Fry it for a minute and then the marinated chicken goes in. Fry the chicken on high heat for 4 to 5 mins.
* add the pureed tomato. Fry with the tomato for another 4 to 5 mins on high heat.
* add yogurt so heat off or take your pan off heat if using an electric stove. Add the yogurt spice mix. Give a quick mix, now heat back on low and do not let go off your spatula. You need to stir continuously till the yogurt starts to boil.
* After the yogurt comes up to a boil, add salt to taste.
* Cover on low heat and let it simmer away for 25 to 30 mins or until the chicken gets tender. In between uncover and give a stir from time to time. If you see things are getting too dry add little hot water. This recipe doesn’t have a lot of gravy.
* At the 20 min mark I like discarding the bay leaf and any whole spices floating on top. Add garam masala powder and crushed kasoori methi that is dried fenugreek leaves.
* then the next set of onions make an entry along with a chopped green bell pepper. You can add bell peppers of any color.
* Add cooking cream.
* add a green chilli. Simmer for about 5 mins
*Add a generous shower of coriander leaves and a teaspoon of ghee to sign off this dish.
* Serve it with roti/peas pulao/white rice/naan/paratha
KEEP IN TOUCH FOOD LOVERS -
My email - [email protected]. Share the photos of your culinary success by emailing me.
Facebook - Facebook: currieswithbumbi
🎼Background Music - (From YouTube Audio Library)-
* Manj Khammaj - Teental By Aditya Verma, Subir Dev
* Introspective Taal By Aakash Gandhi
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
4 ماه پیش
در تاریخ 1402/12/11 منتشر شده
است.
48,693
بـار بازدید شده