This North Indian stew is called “do pyaza,” which translates to “double onions.” It’s important to cook the onions slowly in a Murgh do Pyaza because it gives them a beautiful caramel color and adds a rich, deep flavor to the finished curry. A family friend gave me this recipe, which I make at home. It contains fried shallots, which are added right at the end, even though the onions are cooked.

Murgh do Pyaza Recipe:

INGREDIENTS:

• 850 grammes of skinless, bone-in chicken that has been sliced into bite-sized pieces
• Six roughly sliced garlic cloves
• Two gingers, coarsely chopped
• 3 tablespoons vegetable oil
• Two bay leaves
• Two mild red chillies, dried
• 200g of chopped white onions
• One-half teaspoon of mild chili powder
• One teaspoon of powdered turmeric
• One tablespoon of cumin powder
• 1 tablespoon powdered coriander
• 200 grammes of pureed tomatoes
• 140g of whisked Greek yogurt
• 140g of fresh potatoes and 150ml of water
• Add salt to taste.
• One tablespoon of garam masala
• Garnish with coriander.
• 200g of peeled and halved shallots

INSTRUCTIONS:

1. Chop the ginger and garlic and blend them together in a blender at less than half the amount of water.
2. Include the chicken and garlic ginger glue to an expansive blending bowl.
3. After completely blending, let it sit for at least an hour or overnight.
4. Warm the oil over a medium fire in an expansive heavy-bottomed pan.
5. For a couple of seconds, the narrows clears out and chili.
6. Mix the onion altogether for 17 to 18 minutes, at that point include the marinated chicken because it begins to brown.
7. For 7 to 8 minutes, cover the chicken pieces with a cover and turn the warm up a little.
8. After giving it a great mix, include the coriander powder, cumin, turmeric, and chili powder.
9. Allow it a diminutive to broil.
10. Rub off the foot of the container and blend completely after including the pureed tomato.
11. For four minutes, cook.
12. Return the warm to medium and slowly blend within the yogurt.
13. Mix, being cautious not to let it sour for six minutes.
14. The chicken curry has to be cooked for 20 minutes with the cover on over moo warm.
15. Around midway through cooking, mix.
16. After turning off the heat, include the garam masala.
17. Let the chicken rest.
18. Warm oil in a broiling dish and cook shallots for 5 to 6 minutes on each side over medium warm.
19. You’ll be able to sauté the onions a bit longer if you’d like, but I incline toward them marginally browned.
20. Mix completely after including the browned shallots in the curry.
21. On the off chance that the sauce is as well thick, incorporate a little water.
22. Include lemon juice and coriander as embellishments.
23. Serve over roti or rice.