Very famous chicken Do-pyaza

Its been a week or so that I was just not in touch with my second baby- my blog. Had to share something here today. So when I was buying chicken today, thought to prepare chicken do-pyaza as its been like many months that I have not cooked this dish. This is a delicious Indian recipe served as curries is basically cooked with two types of onion  & two types of tangy agents. Little sweet and sour this dish goes well with rice/roti/nan.

Ingredients:

Chicken: 500 gms (you can use boneless as well)
Onion: 2 (1 medium sized finely chopped & 1 medium sized cut into cubes)
Tomato: 1 medium sized pureed
Ginger garlic paste: 3 tbsp.
Carmdamom/clove/cinnamon: 2-3 of each pitted
Curd: 2 tbsp.
Salt to taste
Turmeric powder: 2tsp
Red chilli powder: 2 1/2 tsp
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Garam masala powder: 1 tsp
Black pepper powder: 1 tsp
Green chilli : 1-2 for garnishing
Fresh Coriander & mint: for garnishing
Mustard oil: 3-4 tbsp

Method:

Cut the chicken pieces in equal size, wash properly. In a mixing bowl, marinate the chicken with 1 tbsp. of ginger garlic paste and 1 tsp chilli powder and keep aside for about half an hour.

Take the curd in a bowl and mix 1 tsp turmeric powder & 1 tsp chilli powder and beat well and keep aside.

Heat oil in a kadhai/pan. Add the pitted cinnamon, cardamom, cloves and remaining 2 tbsp. of ginger garlic paste and saute. Now add the finely chopped onions and fry till translucent. Add the tomato puree and cook till it cooks and release oil. Add the beaten curd into this and add salt. Add remaining 1 tsp turmeric powder, cumin powder, coriander powder, remaining 1/2 tsp chilli powder, black pepper powder.  Mix them all very well and fry for about a minute or two.

Add the sliced onions and combine well with all the ingredients. Now add the chicken and garam masala. Mix everything well and cover with a lid. Keep the flame low to medium. Add half cup of water and cover and simmer until the chicken is cooked properly.

Now your chicken do pyaza is ready. Transfer it to a serving bowl and garnish with coriander leaves, chopped green chillies and mint leaves. You can add fresh cream for garnishing as well.

Serve hot and enjoy with your rice or chapatti.