Chicken Do Pyaza

🛒 Ingredients

• Boneless, skinless chicken (thigh or breast), cut into 1-inch pieces 125 g · 206 kcal
• Onions, 2 large (one finely chopped, one cut into petals) 150 g · 60 kcal
• Ginger-Garlic Paste 7 g · 9 kcal
• Tomatoes, 1 medium, pureed or finely diced 50 g · 9 kcal
• Plain yogurt (full-fat) 25 g · 15 kcal
• Green chilies, slit 5 g · 2 kcal
• Fresh cilantro, chopped (for garnish) 3 g · 1 kcal
• Mixed dry spices (coriander powder, cumin powder, turmeric powder, red chili powder, garam masala) 7 g · 21 kcal
• Vegetable oil (or Ghee) 15 g · 135 kcal

👨‍🍳 Instructions

1. Marinate the chicken pieces with a pinch of salt and turmeric powder for at least 15 minutes.
2. Heat half of the oil in a heavy-bottomed pan or pot over medium-high heat. Add the onion petals and fry until deeply golden brown and caramelized; remove and set aside.
3. In the same pan, add the remaining oil and brown the marinated chicken pieces on all sides; remove and set aside.
4. Add the finely chopped onions to the pan and sauté until light golden brown. Then add the ginger-garlic paste and green chilies, cooking until fragrant.
5. Stir in the tomato puree or diced tomatoes and cook for 5-7 minutes until the oil separates from the mixture.
6. Add all the dry mixed spices and cook for another 2 minutes, stirring constantly to prevent burning.
7. Reduce the heat, stir in the plain yogurt until well combined, then add the browned chicken pieces and about 1/2 cup of water. Season with salt.
8. Bring to a simmer, cover, and cook for 20-25 minutes, or until the chicken is tender and cooked through.
9. Add the fried onion petals to the curry and gently mix. Cook for an additional 5 minutes.
10. Garnish with fresh cilantro and serve hot with naan, roti, or rice.