Recipe courtesy: www.vahrevah.com
Legend has it, that the name Chicken Do-Piaza is derived from do piaz(Two onions). This is a Nawabi dish popular in Bengal. Traditionally they cooked one pound of chicken with two onions, thus befitting the name. I had tasted this dish way back in the Early Eighties at Heera Panna restaurant in Hotel Navaratna. Slightly spicy and sweet curry leaves a tangy tingle on the taste buds after tasting it!
Ingredients:
Chicken without skin - 500Gms, cut into small pieces
Green chilies, de-seeded - 2
Coriander seeds - 1 Tsp
Garlic paste - 1 Tsp
Ginger paste - 1/2 Tsp
Ghee - 1 tbsp
Ground Cardamom - 1 Tsp
Ground Cinnamon - 1 Tsp
Ground Cloves - 1/4 Tsp
Ground Cumin - 1 Tsp
Ground Turmeric - 1 Tsp
Medium Onions - 2
Oil - 1 Tbsp
Tomato, peeled and chopped - 1
Salt - To taste
Water - QS
Method:
Thinly slice half the onions and set aside.
Roughly chop the rest of the onions and put into electric blender with the chilies, garlic and ginger. Blend to a puree.
Mix in the ground spices.
Heat ghee and oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown.
Remove onions from pan with slotted spoon.
Add the blended mixture to oil remaining in pan mid fry, stirring until color darkens and oil appears around the edges.
Add tomato, stir and cook until liquid from tomato is almost evaporated.
Add the chicken pieces and stir well.
Add little water and salt, cover and cook for 20 minutes or until chicken is tender.
Add reserved fried onions, cover and simmer 5 minutes longer.
Serve with rice or rots.
Legend has it, that the name Chicken Do-Piaza is derived from do piaz(Two onions). This is a Nawabi dish popular in Bengal. Traditionally they cooked one pound of chicken with two onions, thus befitting the name. I had tasted this dish way back in the Early Eighties at Heera Panna restaurant in Hotel Navaratna. Slightly spicy and sweet curry leaves a tangy tingle on the taste buds after tasting it!
Ingredients:
Chicken without skin - 500Gms, cut into small pieces
Green chilies, de-seeded - 2
Coriander seeds - 1 Tsp
Garlic paste - 1 Tsp
Ginger paste - 1/2 Tsp
Ghee - 1 tbsp
Ground Cardamom - 1 Tsp
Ground Cinnamon - 1 Tsp
Ground Cloves - 1/4 Tsp
Ground Cumin - 1 Tsp
Ground Turmeric - 1 Tsp
Medium Onions - 2
Oil - 1 Tbsp
Tomato, peeled and chopped - 1
Salt - To taste
Water - QS
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| Chicken Do-Piaza with Phulkas |
Method:
Thinly slice half the onions and set aside.
Roughly chop the rest of the onions and put into electric blender with the chilies, garlic and ginger. Blend to a puree.
Mix in the ground spices.
Heat ghee and oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown.
Remove onions from pan with slotted spoon.
Add the blended mixture to oil remaining in pan mid fry, stirring until color darkens and oil appears around the edges.
Add tomato, stir and cook until liquid from tomato is almost evaporated.
Add the chicken pieces and stir well.
Add little water and salt, cover and cook for 20 minutes or until chicken is tender.
Add reserved fried onions, cover and simmer 5 minutes longer.
Serve with rice or rots.
1 comment:
Kudpi Maam - Wife made the Do Piaza following your recipe. It turned out to be finger licking, lip smacking good. Thanks for making our day :)
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