The culinary landscape of India is influenced by many factors, especially when it comes to non-vegetarian dishes; it can by based on geographical considerations, availability of specific types of meat, or religious considerations. Chicken works pretty much everywhere in the country, and each region/province have their own bespoke preparations. The one here – Murg do-Pyaza comes from the northern part of India. The name translates into something like Chicken twice-onions, implying that onion is added twice into the dish, in two different ways, at two different stages of cooking. There is nothing complicated here, pretty straightforward dish to prepare… Please adjust the spices to suit your taste!

You need –

• Chicken – 750 grams, cut into bite size pieces.

For the marinade –

• Yogurt – 1/3 cup
• Turmeric powder – ¼ teaspoons
• Ginger and Garlic paste – 1 teaspoon

For the sauce

• Whole spice –
  • Green cardamom – 4-5 nos
  • Bay leaves – 1
  • Clove – 4
  • Cinnamon – 1’inch
• Onion – 2 large, thinly sliced
• Ginger garlic paste – 1 teaspoon
• Green chili – 1-2, minced
• Tomato – 1medium, finely chopped
• Coriander powder – 2 teaspoons
• Chili powder – 1.5 teaspoons or to taste
• Pepper powder – ¾ teaspoon
• Garam masala (I use Everest brand) – 1 teaspoon
• Dried kasturi methi – 1 teaspoon
• Ghee – 1/3 cup or as required
• Salt to taste
• Fresh coriander leaves to garnish

How to –

Clean and wash the chicken well and set aside. Grind half the onion to a fine paste.

In bowl, mix all the ingredients under “marinade “. Add the chicken pieces and coat well. Marinate for about 30 – 40 mins.

In a pan heat the ghee and fry the remaining sliced onions till brown. Drain the onions and set aside. Into the same pan (add ghee if required) and when heated through, add the whole spices and sauté till fragrant. Now add the onion paste, ginger-garlic paste, chili and sauté till the raw smell has gone and the paste is light brown.

Stir in the marinated chicken pieces, red chili powder, coriander powder, pepper powder and mix well. Add the tomatoes, fried onions & salt to taste.  Cook this over high heat for about 3-4 mins. Add about ½ cup of water; cover and cook till the chicken is done.

Uncover, sprinkle the gram masala, kasturi methi and continue to cook till the gravy is think or you may add some water to adjust the consistency to your liking.

Garnish with fresh coriander leaves and serve hot with roti or rice.