Murgh Do PiazzaMurgh do piazza is one of the typical Indian Chicken recipes where you add more onions than regular dish. Onion lovers will definitely like this recipe as you can easily feel the taste of onion with the blend of tomato essence. In this recipe instead of adding onion slices you can add onion paste along with tomato puree.

Basically Chicken Dopiaza Recipe is gravy filled curry recipe having sweet, spicy and tangling flavors of onion and tomato.

In our recipe “Murgh do piazza”, word “do” and “piazza” describes that this recipe is made with the double the quantity of onion unlike other chicken recipes. People who are short of spices used in this recipe may substitute them with fever ingredients like coriander, cumin and garam masala powders. In order to increase its aroma its a best idea to use whole spice ground.

Finally you will get a thick gravy, it goes well with jeera rice and butter naan, if you want to try differently you can go with plain dosa, it tastes great.

 

Ingredients:

Chicken – 1 kg.

Tomato puree – 300 ml.

Ginger (finely chopped) – 50 gms.

Garlic (finely chopped) – 50 gms.

Ghee – 150 gms.

Onions (sliced) – 500 gms.

Red chilli powder – ½ tsp.

Turmeric powder – ½ tsp.

Garam masala – 1 tsp.

Whole red chilli – 4 nos.

Coriander powder 15 gms.

Coriander leaves – 2 tsp.

Salt To taste

Water 500 ml.



Preparation of Murgh Do Piazza:

  • Slice onions, ginger and garlic, keep aside.
  • Heat ghee on a pan and add tomato puree, red chillies, coriander powder, turmeric powder and red chilli powder.
  • Cover with the lid and cook for 2 minutes.
  • Add Onions, ginger and garlic slices and cook further for 3 minutes on high flame.
  • Add chicken pieces to the above and add 500 ml. water and cook for 5-10 minutes.
  • At last add salt and garam masala powder and cook further until the pieces turn soft.
  • Murgh do piazza is done, garnish with coriander leaves and serve hot.

 

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