Murgh Do Pyaaza Recipe


1 chicken
1/2 -1 tsp salt
2 tbsp lemon juice
3/4th cup ghee
4 large onions (chopped)
2 flakes garlic (crushed)
2 cups /142ml curd / plain yogurt
11/4th cups water


6 cloves
1 brown cardamom
12 black peppercorns
2 pieces cinnamon stick
1/2 tsp ground ginger
1 tsp turmeric powder
1 tsp red chili powder


1 tsp garam masala powder
225gms tomatoes (peeled & halved)
1 medium onion (chopped and fried)

How to make murg do pyaaz:

  • Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes.
  • Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices.
  • Cook gently for 15 minutes, stirring continuously.
  • Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender.
  • Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.
  • Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4) for 10 minutes before serving.
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