Chicken and Onion Curry (Murgh Do Pyaja)

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READY IN: 30mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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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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