Punjabi Chicken Do Pyaza
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 8 bone-in chicken thighs
- 3 onion, sliced
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 200 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1.5 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 626 kcal
- Protein
- 45.8 g
- Carbohydrate
- 15.5 g
- of which sugars
- 9.9 g
- Fat
- 42.1 g
- of which saturates
- 9.7 g
- Fibre
- 3.8 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a wide pan and fry half of the sliced onion over high heat for 6-7 minutes until well browned and crisp at the edges, then lift out and set aside.
- 2
In the same oil, fry the bone-in chicken thighs for 6 minutes, turning, until browned on all sides, then set aside with the onions.
- 3
Add the finely chopped onion to the pan and cook over medium heat for 6 minutes until soft, then add the garlic and ginger and cook for 1 minute.
- 4
Stir in the ground turmeric, chilli powder, ground coriander and the finely chopped tomatoes, and cook for 6 minutes until the tomatoes break down.
- 5
Return the chicken to the pan with 150ml water, cover and simmer for 25 minutes until the chicken is cooked through with no pink remaining near the bone.
- 6
Stir in the garam masala and the reserved crisp onions, simmer uncovered for 5 minutes to thicken, and finish with the chopped coriander.
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