Murg-Do-Pyaza (Chicken Caramalised Onion)

Sorry to 3 precious members of my blog for not posting anything for last 10 days. Actually my mother (Ammi) had come from home town "Allahabad" and She got me a fresh stock of Lazzat-e-Taam, Meetha Ittr, Kewra, Jarakush, Bari etc. I was on a cooking spree, i cooked her favorite Qorma, Yakhni Pulao, Kebabs etc while she cooked Murg-Do-Pyaza, Gobhi Gosht, Qeema Karela, Lazeez Lauki, Nimona etc. 

Munna

Today she is going back so it makes sense to put up one of her favorite recipes, How about Murg-Do-Pyaza ???

Unlike Bombay or any other big cities, in my part of the world (Lucknow and Allahabad) Chicken is usually bought live, cut and then prepared for cooking purposes. 

Broiler Chicken

Country Chicken

Though dressed broiler Chicken is available in the bigger towns (now in small towns too), Purists like me prefer young country chicken. 

 

 Do Pyaza literally means twice onion (people often get confused with Two onions) implying the addition of onions twice to a dish. Ammi also makes Gosht Do Pyaza but personally i prefer Murg-Do-Pyaza

Ingredients

1 kg chicken

400 gms Onions

15 gms Ginger

15 gms Garlic

150 gms Yogurt

1/2 tsp pepper powder

1 tsp red chilli powder

2 tsp coriander powder

5 cloves

1 piece cinnamon

6 green cardamons

150 ghee (Clarified Butter)

1/4 tsp nutmeg and mace powder

Salt to taste.

 

Start with the Chicken, Clean and cut the chicken in to 8 pieces, Grind Garlic and Ginger in to a fine paste, mix with yogurt and salt, marinate the chicken in this mixture for about 1 hour. 

Finely slice half the onions and grind half the onions and keep aside. Heat ghee in a degchi (Heavy bottomed pot ), Fry sliced onions till golden brown and crisp. Remove and keep aside. In the remaining ghee add the cloves, cinnamon, and green cardamons. saute for 2 minutes. add ground onion and fry to light brown colour. Add red chilli powder, pepper and coriander powder. Stir and add marinated chicken. Mix thoroughly and cover and cook till moisture dries. Remove the lid and fry the chicken until fat appears on the sides and chicken is browned. When it sticks to the bottom, sprinkle some water and scrape the Masala from the sides. Add 3/4 of the brown crushed onion. Add some water sufficient o make thick gravy. Cook until chicken is tender. Add nutmeg and mace powder. serve garnished with remaining onions. 

TOP TIPS

1-Marinate the Chicken for minimum 1 hour

2-very important to saute the whole spices

3- Don't leave it unattended. sprinkle the water when it starts sticking to the bottom.