Murgh Aloo Do Pyaza (Chicken & Potato in Onion Gravy)
‘Do Pyaza,’ meaning double onions, is a term used for this north Indian curry. For the best results, marinate the chicken the day before cooking.
Ingredients
- 8 to 10 cloves of garlic
- 1 chili pepper of choice, ribs and seeds removed for a lower heat or leave whole for more spice
- Thumb size piece of ginger
- 237 ml (1 cup) plain yogurt
- 2.5 ml (1/2 teaspoon) salt, or as needed
- 5 to 6 boneless chicken thighs, cut into bite size pieces
- 30 ml (2 tablespoons) ghee
- 15 ml (1 tablespoon) oil
- 5 ml (1 teaspoon) cumin seed
- 5 ml (1 teasp[oon) black mustard seed
- 3 to 4 onions, roughly diced
- 15 ml (1 tablespoon) garam masala
- 7.5 ml (1/2 tablespoon) turmeric
- 5 ml (1 teaspoon) ground cumin
- 2 tomatoes, cored and roughly chopped*
- 5 ml (1 teaspoon) chili powder for yogurt mix (optional)
- 946 ml (4 cups) chicken stock or broth
- 2 potatoes, peeled and cut into bite-sized pieces
- 15 ml (1 tablespoon) kasuri methi (dried fenugreek)
- Chopped cilantro, for serving
- Cooked rice, for serving
*If you wish to peel the tomatoes, drop them into boiling water for about 15 seconds, then peel by rubbing off the skins under cold running water.
Preparation
- Using a mortar and pestle or small food processor, combine the garlic, chili, and ginger. Puree to turn it into a paste.
2. Add half the paste and half the yogurt to the chicken with 2.5 ml (1/2 teaspoon) salt. Rub the mixture all over the chicken. Cover and refrigerate for at least 30 minutes, preferably overnight.
3. In a large wide saute pan over medium heat, combine the ghee and oil. Add the cumin seeds and mustard seeds, and cook still they start to spit. Add the onions and saute until translucent. Add the rest of the garlic paste and stir until fragrant, 15 to 20 seconds.
4. Add garam masala, turmeric, and ground cumin. Stir to let them bloom and become fragrant, about 15 second. Add the tomatoes and cook until they start to soften and break down.
5. Mix the chili powder (if using) into the remaining yogurt. Add to the mixture in the pan. Reduce heat to medium-low. Add chicken stock, marinated chicken, and potatoes. Partially cover, and for 20 to 25 mins.
6. Adjust salt as needed. Add the kasuri methi and simmer for 5 minutes. Add chopped cilantro and serve with rice.
Neil Nijjer
Neil Nijjer is a private chef in North Vancouver, Canada who loves using fresh west coast ingredients. Neil began his cooking journey as a child watching and helping his Dad in the kitchen. From feeding the neighborhood kids to big Fijian family parties, the passion to feed the masses was instilled early on. Neil started @the_o_g_kitchen to share his unique take on cooking classic comfort foods and island style curries in hybrid masala blends.
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