Oh, my lovely friend Lina. What can I say about her? Well, the woman rocks. She writes, she cooks, she loves engineering and she still has enough room to be creative to think of some interesting challenges. How DOES she do it? I don´t know but the fact is that she does it and I am so grateful that she does. By participating in her challenges, I have learned a lot and have enjoyed seeing the posts of other participants!
This recipe comes from the Punjab region and it was a knockout of a dish! the flavours were incredible. The recipe usually involves a whole chicken cut into pieces but I changed it and used chicken breast instead. I adapted this from a recipe I found on Tasty Indian Recipes Would I make it again? Yes! I served it on plain rice but I would serve it over basmati next time. I just did not realise that I didn´t have any more basmati left. Perhaps you like your curries to be spicier but personally, I always start off in smaller portions and work my way from there. These amounts below really worked well for me!
Preparation time: 10 minutes
Cooking time: 20 minutes
- 300 grams chicken breast, cubed
- 2 onions thinly chopped
- 4 tomatoes pureed
- 1 tbsp fresh yogurt
- 6-7 pods garlic minced
- 1 teaspoon ground ginger
- 2 tbsp butter
- 2 tsp red chilli powder (I used a sweet paprika)
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp garam masala powder
- 2 tsp lemon juice
- Salt to taste
Whole garam masala:
- 1 bay leaf
- 1 teaspoon cinnamon
- 2 green or black cardamom seeds, crushed
- 1/2 teaspoon cloves
- 1/2 teaspooon freshly ground pepper
- 1/2 tsp cumin seeds
- 1/2 tsp nutmeg
How to make Murgh do Pyaza:
- Apply salt, red chilli powder and lemon juice on the pieces of chicken and keep aside.
- Marinate the chicken in the mixture of yogurt, turmeric powder, coriander powder and garam masala powder.
- Cover and refrigerate for at least an hour.
- Melt butter on low heat in a large frying pan. Add the chicken and sautee until cooked through.Remove the chicken and set aside.
- Now add a little more butter to the frying pan and melt it on low heat. Add the garlic and chopped onion. Sautee until transluscent.
- Add tomato puree and the chicken.
- Mix well and check for seasoning. Cover with the lid.
- Leave to cook on low to medium heat for about 15 to 20 minutes.
This recipe was easy and fantastic! I hope that Lina will approve!
Take care everyone and than you for reading.