INGREDIENTS AND DIRECTIONS
- Prep your chicken, you can use any part you have lying in the fridge. I used a whole chicken because I love seeing a variety of chicken parts in this dish.
- Drown chicken with water in a big bowl, add salt and vinegar. Leave it alone for 5 mins.
- Rinse and dry.
- Season chicken with red chili powder, ginger-garlic paste, salt and lemon juice. Keep aside until needed.
- Meanwhile mince one medium sized onion, heat butter in a pan then add onions, make sure the pan is hot because you need that high temperature throughout the dish.
- Add ginger garlic paste, and a PINCH of tumeric.
- Keep stirring and keeping an eye on the onions until golden brown.
- At this stage, add chopped tomatoes (make sure the qty of the tomatoes is higher than that of the onions).
- Simmer for 10mins (or until the butter separates from the paste).
- Mix 4 tablespoons of yoghurt with a teaspoon of red chili powder, cumin and coriander. Add slowly while stirring.
- Give it a generous stir then add chicken and cover pan.
- Keep stirring occasionally until chicken is tender.
- Dice up some onions, tomatoes and add.
- Remove from heat and garnish with fresh coriander.
- Pour the pyaza into a casserole bowl and finish it up in an oven at 250 degrees for 10 mins.
- Serve with steamed rice, butter naan or mix it up with your salad, your choice!
