Sunday 22 December 2019

CHICKEN PYAZA



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!
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