Chicken Do-Pyaza

It is a spicy chicken curry preparation which has chunky onions. Tastes yummy.

Ingredients
For marination -
Chicken
Lemon juice
Ginger garlic paste
Turmeric
Salt
Tandoori Masala (Readymade masala that you get in indian stores)

For curry -
Onions - 2 (finely chopped)
Onion - 1 (peeled)
Tomato puree
cumin seeds (jeera) - 1 tsp
cinnamon stick - 2
badi elaichi - 1
mustard seeds (raii) - 1 tsp
bayleaf - 1-2
green chillies - 3-4
red chilli - 2
black pepper
yogurt - 5 tbs
oil
coriander (dhaniya) powder
garam masala
chicken masala (readymade)
red chilli powder
salt
oil
boiled egg - 1 (optional)
coriander leaves (optional)

Method
1. Marinate the chicken by mixing all the marination ingredients. Leave it for atleast an hour.
NOTE - If you are using tomatoes in your chicken curry, it's always advisable to cook the thighs instead of breast. Thighs will turn out softer and more tender.

2. Heat oil in the pan and add jeera, mustard seeds, bayleaf, green chillies, red chilli, cinnamon and black cardamom.
3. Add 2 tsp of ginger-garlic paste. Fry on medium heat. Add the chopped onions. Wait till the onions become light brown.


4. Add 4 tbsp of tomato puree. Add dhaniya powder, chicken masala, salt, and black pepper. Fry till oil separates from tomatoes.
5. Add the yogurt and some water. Fry some more.

6. Take a peeled onion. Cut it from 4 sides but not all the way down. Put the cuts only half way through so that it doesn't separate into pieces.
7. Add this onion in the gravy.

8. Add 1 cup of water, enough so that atleast 3/4th of the onion is dipped in the gravy.
9. Let it cook on slow heat for 15 minutes. The onion is gonna get soft and the pieces will get separate.
10. Add the marinated chicken pieces. Let it cook on low flame for 30-45 minutes.


11. Add 1 tsp of garam masala and heat it some more so that the gravy thickens.

12. Garnish with chopped coriander leaves and boiled egg.Serve hot with rice, naan or chapati.