Murgh Do Piaza

  • 1 tsp garlic (lasan) paste
  • 2 tblsp lemon juice
  • 1 tsp ground turmeric (haldi)
  • 1 inch piece ginger(adrak),peeled thinly sliced
  • 3 tblsp finely chopped fresh coriander leaves (dhania patta)
  • 3-4 medium tomatoes (tamatar) roughly chopped
  • 1 kg onion (pyaj)
  • 750 g. chicken cut into 1 inch pieces
  • 2 tsp ground coriander
  • 1/2 cup oil (tel)
  • 2 bay leaves (tej patta) crushed

cooking time:

  1. Fnely slice the 2 onions and roughly cut the rest of the onions.
  2. Mix in the chilli powder, ground coriander, turmeric and salt to the chicken and mix well to cover the chicken pieces.
  3. Lightly grease a heavy based sauce pot with 1 tblsp of oil.
  4. Spread half of the cut onions on the bottom.
  5. Add the chicken pieces and layer the rest of the cut onions on top.
  6. Cover pot with a tight fitting lid.
  7. Cook for 20-25 minutes until the onions are a pulp and the chicken is tender.
  8. Heat up oil in another pan.
  9. Mix in cut onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a golden color.
  10. Mix in the bay leaves stir fry for another minute stirring frequently.
  11. Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.
  12. Mix in meat and onions to it.
  13. Stir well to mix all the ingredients.
  14. Stir frequently, fry the mixture until it is well browned and a thick onion sauce has formed.
  15. Add lemon juice and fry for another minute.
  16. Sprinkle with chopped coriander leaves.
  17. Serve hot.