Dhaba Style Chicken Do Pyaza Recipe | ढाबे जैसा स्वादिष्ट चिकन दो प्याज़ा | Chef Sanjyot Keer

Full written recipe Chicken Do Pyaza Prep time: 20 minutes Cooking time: 35-40 minutes Serves: 4-5 people Ingredients: Marination CHICKEN | चिकन 1 KG SALT | नमक TO TASTE TURMERIC POWDER | हल्दी पाउडर 1/4 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP LEMON JUICE | नींबू का रस OF 1/2 LEMON GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1-2 TBSP Gravy GHEE | घी 2 TBSP OIL | तेल 2 TBSP WHOLE SPICES CUMIN SEEDS | जीरा 1 TSP CINNAMON | दालचीनी 1 INCH GREEN CARDAMOM | हरी इलायची 2 NOS. CLOVES | लौंग 3-4 NOS. BAY LEAF | तेज पत्ता 2 NOS. BLACK CARDAMOM | बड़ी इलायची 1 NO. BLACK PEPPERCORNS | साबुत काली मिर्च 4-5 NOS. ASAFOETIDA | हींग 1/2 TSP ONION | प्याज़ 6 MEDIUM SIZED (SLICED) GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 2 TBSP TURMERIC POWDER | हल्दी पाउडर 1 TSP WATER | पानी A SPLASH TOMATO | टमाटर 3 NOS. (CHOPPED) SALT | नमक TO TASTE KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP HOT WATER | गरम पानी AS REQUIRED CURD | दही 1/2 CUP POWDERED SPICES CORIANDER POWDER | धनिया पाउडर 2 TBSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP CUMIN POWDER | जीरा पाउडर 1 TSP FENNEL SEED POWDER | सौंफ पाउडर 1 TSP Final Cooking GHEE | घी 1 TBSP KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 2 NOS. CORIANDER SEEDS | धनिया 1 TSP (CRUSHED) GREEN CHILLI | हरी मिर्च 2-3 NOS. (SLIT) ONION | प्याज़ 1 NO. (PETALS) TOMATO | टमाटर 1 NO. (QUARTERS) ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH GARAM MASALA | गरम मसाला A PINCH FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED) Method: Add the chicken into a bowl & add salt, turmeric powder & all the remaining ingredients of the marinade & mix well, set it aside to marinate until you prep the gravy. Set a handi over high heat & add the ghee along with the oil once it gets hot & let the ghee & oil get hot as well. Further add all the whole spices along with asafoetida & onions, stir well & cook over high flame until the onions turn light golden brown & then add in the ginger garlic paste & turmeric powder, stir well & continue to cook until the onions turn completely golden brown. Once the onions turn golden brown add the tomatoes, salt & kashmiri red chilli powder, stir well & cook over high flame until the oil gets separated, you can add hot water as required if the gravy gets too dry & continue to cook it further. Further add the curd in a separate bowl along with all the powdered spices & mix well, make sure there are no lumps & then add the curd & spices mixture into the gravy, stir well & continue to cook again until the oil gets separated. Once the curd has cooked & the oil gets separated, add the marinated chicken, stir well & sear the chicken for 4-5 minutes then cover the handi with a lid & cook over low flame for 10-12 minutes minutes, meanwhile the chicken is cooking you can cut the onion into petals, dice the tomatoes & crush the coriander seeds. After cooking the chicken for 10-12 minutes, remove the lid & stir well, you can add hot water at this stage to adjust the consistency, the gravy should neither be too thick nor too thin. Set a pan over high flame on the side & add ghee once it gets hot & let the ghee get hot as well. Further add kashmiri red chillies, crushed coriander seeds, slit green chillies, onion & tomato & toss over high flame for 30 seconds & then add it to the chicken immediately, stir well & cook over high flame until the chicken is cooked completely. Add roasted kasuri methi powder & garam masala, stir well then taste & adjust the seasoning accordingly. Finally add fresh coriander & stir well. Your delicious chicken do pyaza is ready, serve hot with tandoori rotis. #YFL #SanjyotKeer #chickendopyaza The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Marination 0:34 Cooking process 0:58 Cutting 3:52 Final process 4:17 Plating 5:51 Outro 7:34