My all-time favourite curry is a Murgh do Pyaza, or a chicken “double onion” curry. This has a medium heat and I think pairs great with a Garlic Naan.
Murgh do Pyaza
Chicken "double onion" curry
Ingredients
Marinated Chicken
- 750 g boneless chicken thighs
- 1 in knob ginger grated
- 3 cloves garlic minced
- 1 tbsp kashmiri chilli powder
- 1 tsp kosher salt
- 1 tbsp natural yoghurt
- 1 tbsp ghee
Gravy
- 1 tbsp ghee
- 2 cloves garlic minced
- ½ in knob ginger grated
- 1 onion finely chopped
- 200 g tomatoes pureed
- 1 cup yoghurt
- 1 tbsp turmeric
- 1 tbsp kashmiri chilli powder
- 120 ml water
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1½ tsp garam masala
- 2 tsp kosher salt
- 1 onion rough chopped
- 1 tbsp kasoori methi
Instructions
Marinated Chicken
- Cut the chicken into bite size chunks. Whisk the ginger, garlic, chilli powder, salt and yoghurt together in a bowl, then add the chicken and allow to marinade for at least 20 minutes.
- In a pan, heat the ghee over a medium-high heat. In batches, sear the chicken for around 2 mins per side, until lightly charred. Set the semi-cooked chicken aside.
Gravy
- Lower the heat to medium, melt the ghee and then add the garlic and ginger pastes. Fry until it gets a little colour, then add the onion and fry until golden brown, around 10-15 mins. Mix in the tomatoes and simmer for a few minutes.
- Meanwhile, whisk together the yoghurt, turmeric and chilli powder. Add to the pan, then allow to simmer for 5-7 mins.
- Add the water, coriander, cumin, paprika, garam masala, salt and half the rough chopped onion to the pan and stir well. Cover and allow it to simmer for 10 mins.
- Add the chicken, cover again and continue to simmer for a further 5-7 minutes.
- Mix in the remaining rough chopped onion and kasoori methi. The residual heat will soften the onion a little. Serve with either rice or naan.