Скачать с ютуб Chicken Do Pyaaza - Chicken Main Course Recipe - Curries and Stories with Neelam в хорошем качестве

Chicken Do Pyaaza - Chicken Main Course Recipe - Curries and Stories with Neelam

Learn how to make Chicken Do Pyaaza with our chef Neelam only on Get Curried. Chicken do pyaaza is little bit sweet, spicy and mouth-watering dish. It has got plenty of onions which gives it a nice aroma and taste. This is a very special kind of chicken dish best served with steamed rice. Ingredients 750 gms chicken 2 onions 2 tomatoes 2 tsp garlic paste 1 tsp ginger paste 1 tbsp kasoori methi 1 tbsp chilli powder 11/2 tbsp ghee 1 cup yogurt 1 tbsp turmeric 1 tbsp coriander powder 1 tbsp cumin powder 2 tsp paprika Salt to taste Blend masala of 1 tbsp cardamom powder 1 tbsp cloves 1 tbsp cinnamon 1 tbsp black cardamom Method Take 750 gms chicken, add 1/2 tbsp of ginger garlic paste, 1/2 tsp chilli powder mix it well and keep it aside. In a pan heat 1 1/2 tbsp ghee, 2 tsp of of ginger garlic paste, 1 chopped onion and cook until the onion turns golden brown. Add 2 tinned tomatoes and cook it for a minute. In a bowl mix 1 cup yogurt, 1 tbsp turmeric, 1 tbsp chilli powder, mix it well and add it into the pan, cook it for around 5-7 mins. Add 1 tbsp coriander powder, 1 tbsp cumin powder, 2 tsp paprika, salt as required, 1 tbsp of blend masala, 3 green chillies, marinated chicken, 1 rough chopped onion, some water, mix it nicely and leave it to cook for 15-20 mins. Garnish it with some chopped tomatoes, chopped onion, 1 tbsp kasuri methi and chopped coriander leaves. Spicy and mouth-watering Chicken Do Pyaaza is ready! #ChickenDoPyaza #ChickenRecipe #GetCurried Host: Neelam Bajwa Copyrights: REPL Subscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurried   / getcurried     / get_curried     / getcurried   According to the legend the dish was created when a courtier of Mughal emperor Akbar Mullah Do Piaza accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, Pakistan, and many other countries around the world and became a staple of Mughal cuisine.