Chicken And Onion Curry (murgh Do Pyaja)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 500 g chicken pieces
• 500 g onions, peeled and thinly sliced
• 2 -3 large garlic cloves, crushed
• 2 -3 tablespoons cooking oil
• 5 -6 tablespoons thick whole milk greek yogurt (greek is great!)
• 1/2 teaspoon chili powder (to taste)
• 2 teaspoons ground coriander
• 4 -5 green cardamoms, crushed or 1 teaspoon ground cardamom
• 1/2 teaspoon garam masala
• 2 teaspoons salt

Recipe

• 1 heat oil in a pan.
• 2 fry onions and garlic until golden brown.
• 3 add chicken and fry on high heat, until it is nicely brown all over.
• 4 mix all spices and salt in yogurt and add this mix to the chicken.
• 5 cook until chicken is tender. you cook it in pressure cooker in 10 minutes.
• 6 garnish with coriander leaves and serve with nan or tandoori roti or chapatti.
• 7 notes:
• 8 *** you can add 2 tbs. dry methi (fenugreek) leaves, also known as kasoori methi, while you are frying onions. it gives the dish a different flavor.
• 9 *** tips for cooking with yogurt: always use full fat yogurt, if possible. skimmed milk yogurt sometimes curdles during cooking. if you wish to use low fat yogurt, add 1 heaped teaspoon of plain or corn flour per cup of yogurt.
• 10 *** make sure that the dish you are cooking is at room temperature. if yogurt is cooked straight from the fridge, it may curdle.
• 11 *** when adding yogurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yogurt, warming it a bit and then stir it back into the hot dish.
• 12 *** substitute sour cream for yogurt, using only half the amount.