Saturday, June 10, 2017

Chicken Do Pyaza - Chicken in Onion Sauce

Chicken Do Pyaza
I modified my Butter Chicken recipe to create this Chicken Do Pyaza which translates to Chicken 2 Onions. It gets its name from the two types of onions that are used. The chicken is first stir-fried with minced onions and at the end is combined with deep-fried onions or birista.

Butter Chicken Sauce
Half a package of this off-the-shelf butter chicken sauce was the perfect gravy to use in this dish. One and a half pounds of boneless & skinless chicken thighs were cubed and marinated in paprika, the juice of one lime and salt. The pieces were then stir-fried until golden brown, the sauce added and the whole thing simmered over medium-low heat for half an hour. The fried onions were then added and stirred into the sauce to make it thick and glossy. 

Serve this chicken as a main dish with hot, steamed rice or any Indian bread.

1-1/2 lbs. boneless, skinless chicken thighs, cubed
1 (15.8 oz.) pouch Taste of India Butter Chicken Sauce
4 Tbsp. vegetable oil
1 large onion
1 medium tomato, minced
2 green chilies, minced
1 lime, juiced
1 tsp. Shan's tandoori masalahandful of cilantro, minced
salt to taste

  1. Marinate chicken for 1/2 hour with tandoori masala, lime juice and salt.
  2. Brown minced onions in hot oil until golden brown, add tomatoes and green chilies and stir-fry until oil resurfaces.
  3. Add chicken pieces and simmer over medium-high heat for 15 minutes.
  4. Pour butter chicken sauce over chicken and  stir well.
  5. Simmer, covered, for 20 minutes, stirring occasionally.
  6. Add included pakets of garam masala, chili powder and kasuri methi.
  7. Simmer for another 5 minutes and remove from heat.
  8. Scatter birista/deep-fried onions over chicken and stir into sauce.
  9. Garnish with minced cilantro and serve with rice or chapatis.

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