Chicken do Pyaza

 This is our first recipe from Ranas and Ranveer series. Thanks to our loving chef Ranveer Brar

WHAT TO USE:

1. Chicken - 1 kg with bone or boneless. The recipe below is tested for boneless chicken thighs from Trader Joe’s.
2. Tomatoes - 2 medium sizes ( grind them to make purée)
3. Onion - 1 large (US large)
4. Cumin seeds (Jeera) - 1 tablespoon
5. Clove (Lawng) - 2
6. Green Cardamom (Chotti Elachi) - 2
7. Black pepper- 6-7 (We use Kirkland Pepper)
8. Ginger/ Garlic paste - estimated
9. Green chili - 2
10. Coriander powder - 2 tablespoons
11. Kashmiri Mirch Powder or Degi Mirch Powder- 3 tablespoons (any nonspicy will work- We use Kashmiri Mirch powder)
12. Turmeric - 2 teaspoons ( More turmeric is good- We use Kirkland Turmeric)
13. Yogurt 1 beaten around 1 cup ( total for both marinade and cooking)

HOW TO MAKE:

1. Cut chicken into big pieces. 8-9 for 1 kg
2. Marinate- beaten yogurt, red chili ( use half), salt, turmeric- a lot of it, garlic and ginger paste, green chill paste
3. Marinate for as 30 minutes to 4 hours
4. Chop onion - keep ¼ as bigger pieces to add later.
5. Use ghee or mustard oil (I prefer Mustard Oil)
6. Add Cumin Seeds, Clove, Cardamom, and black pepper
7. Add chopped onions
8. Add garlic ginger green chili paste when onions start getting brown
9. Add tomato purée. Cook long enough to make sure tomatoes are done well.
10. Add half of the beaten yogurt, turmeric and coriander powder, red chili
11. Add chicken and cook well without water for around 30 mins. You wouldn’t need water as chicken oil and yogurt will not let it dry. Once the chicken starts to get dry, Add water, around 1 cup.
12. Cool for another 15 mins. Add the second batch of onions and cook for another 25 mins.

For me, the chicken needs to cook for a total of 60 minutes.