Categories
Hyderabadi flavours Non Veg Dishes

Chicken Do Pyasa

It was one of the days when my husband ; out of the blue moon,announced the arrival of guests at home for dinner. I was at a fix at what to cook which is simple yet yummy . And i just did not feel like repeating any chicken dish i’ve ever cooked. That’s when an old memory flashed into my mind where we had eaten a dish called ” CHICKEN DO PYASA” in a Punjabi restaurant in Bangalore. There was something very satisfying about that dish and I’m sure that’s why after so many years, the memory of the dish was so clear in my mind. I decided to just go ahead with Chicken do pyasa that night.Thanks to Vahchef for the recipe and i’ve made my own little changes in it .The dish came out to be lip smacking and so i decided to add step by step cooking procedure of the dish here along with ingredients.
Chicken Do pyasa originates from Persia and further evolved in Hyderabad and became a staple dish of Hyderabadi Cuisine.So why not serve my guests tonight in a “Nawabi Andaaz” ;). The recipe is noted down here for my dear readers. “Enjoy Kar re. Kaiko time waste karti?” 😀

DSCN4519
Serves 6
Preparation time 20 minutes
Ingredients:
Ingredient Measure Units
Chicken 500 g.
Oil 4 TBSP.
Cumin seeds 1/4 tsp.
Onion 2 big
Tomato – 1 big
Salt to taste
Turmeric 1/4 tsp
Ginger garlic Paste 1/2 tsp
Yoghurt 1/2 cup
Chilli powder 1 tsp ( I used red chilli paste instead of powder. To make that you need to boil whole red chillies in water and once cooked make a fine paste in mixie.)
Coriander powder 1/2 tspCumin powder 1/2 tsp
Green chilli 3 Number
Dry red chilli 4 Number
Garam masala 1 tsp
Coriander leaves 1/2 Bunch
Lime juice 1 tsp

( 1.Cut one onion into squares and the other chop finely, 2. Mix chilli powder or ground red chilli and turmeric powder in curd).Keep aside.
1. Heat the oil in a vessel and add cumin seeds to it. Add finely chopped onion and saute till golden brown. Be careful not to burn onions.
2.Add ginger garlic paste and saute for 3 minutes on slow flame.
3. Add chopped tomatoes to the pan and mix well. Once this mixture leaves oil , you can add the curd mixed with masalas you had already kept aside.Mix well and cook on high flame for 2 minutes.
4.Add coriander powder and green chillies and mix well.
5. Now you can add the chicken pieces along with salt to taste. Mix well and cook the meat covered with lid.
5. Once chicken is 3/4 th cooked, add the squared onions to it. Cover and cook for 2 to 3 minutes.
6. Open the lid and add lime juice and garam masala in to the dish. Do not cook after this step.
5. Heat 1 tsp oil in a small pan and add red chillies to it.Garnish with coriander leaves. Use these red chillies for seasoning. Enjoy the Nawabi dish with Roti, Naan or plain rice.

By sarithakumbakkara

Hii, I'm Saritha who is finding it extremely difficult to write a paragraph about myself . I have already written few lines and deleted them too as some where i was sounding a bit underconfident or some times a bit too boasty. I don't like to be either of them as i believe that finding a balance between the above mentioned is the blissful state of mind which i always would prefer to be in.I am trying my best here to give you a clear idea about myself ;)
I belong to God's own country, Kerala and i am a big fan of the cuisine of the state . Professionally i'm a mentor of young minds . As i am married to an Indian air force Pilot, i had been living in various parts of the country. I would love to call myself and my hubby as avid travellers as that's one thing which thrills me and lifts up my mood drastically from 'being balanced yet a little boring ' to 'extremely enthusisatic'.I have two sons (a deadly combination to handle) Aditya 13 and Aarush 7 who are choosy in eating like most of the kids. I love my travels and it gives me amble exposure to taste various cuisines within and outside the country. Socializing and parties have always been a part of our Airforce life and who would not like to see the smile on your guest's face after tasting your food. That's how i started cooking and tasting and experimenting.I had seen he days where i found" breaking an egg without creating a mess" as my life's biggest challenge.(lol ;) ).But past few years in cooking has made me realise that it isn't Rocket science.
List of people who can make use of my blog
1. Newly married brides who are struggling with masalas and utensils.
2. Any one who wants to try out something new and exceptional . ( i knw i knw, here i'm a littlt boasty)
3.Bachelor / forced bachelor boys who has developed acidity due to over indulgence in restaurants .Now it's time to cook a meal for yourselves guys. As i said, it's not rocket science.
4. Any one who loves me . Muah....
Go Ahead.... Try out my recipes and Enjoyyyy....

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