Chicken and Onion Curry (Murgh Do Pyaja)
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2-3
ingredients
- 500 g chicken pieces
- 500 g onions, peeled and thinly sliced
- 2 -3 large garlic cloves, crushed
- 2 -3 tablespoons cooking oil
- 5 -6 tablespoons thick whole milk Greek yogurt (Greek is great!)
- 1⁄2 teaspoon chili powder (to taste)
- 2 teaspoons ground coriander
- 4 -5 green cardamoms, crushed or 1 teaspoon ground cardamom
- 1⁄2 teaspoon garam masala
- 2 teaspoons salt
directions
- Heat oil in a pan.
- Fry onions and garlic until golden brown.
- Add chicken and fry on high heat, until it is nicely brown all over.
- Mix all spices and salt in yogurt and add this mix to the chicken.
- Cook until chicken is tender. You cook it in pressure cooker in 10 minutes.
- Garnish with coriander leaves and serve with Nan or Tandoori Roti or Chapatti.
-
NOTES:
- *** You can add 2 tbs. dry methi (fenugreek) leaves, also known as kasoori methi, while you are frying onions. It gives the dish a different flavor.
- *** Tips for cooking with yogurt: Always use full fat yogurt, if possible. Skimmed milk yogurt sometimes curdles during cooking. If you wish to use low fat yogurt, add 1 heaped teaspoon of plain or corn flour per cup of yogurt.
- *** Make sure that the dish you are cooking is at room temperature. If yogurt is cooked straight from the fridge, it may curdle.
- *** When adding yogurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yogurt, warming it a bit and then stir it back into the hot dish.
- *** Substitute sour cream for yogurt, using only half the amount.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California