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Explore Dhaba Style Chicken Do Pyaza Recipe | ढाबे जैसा स्वादिष्ट चिकन दो प्याज़ा | Chef Sanjyot Keer with 829,665 views, 15,430 likes, and 451 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe Chicken Do Pyaza Prep time: 20 minutes Cooking time: 35-40 minutes Serves: 4-5 people Ingredients: Marination CHICKEN | चिकन 1 KG SALT | नमक TO TASTE TURMERIC POWDER | हल्दी पाउडर 1/4 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP LEMON JUICE | नींबू का रस OF 1/2 LEMON GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1-2 TBSP Gravy GHEE | घी 2 TBSP OIL | तेल 2 TBSP WHOLE SPICES CUMIN SEEDS | जीरा 1 TSP CINNAMON | दालचीनी 1 INCH GREEN CARDAMOM | हरी इलायची 2 NOS. CLOVES | लौंग 3-4 NOS. BAY LEAF | तेज पत्ता 2 NOS. BLACK CARDAMOM | बड़ी इलायची 1 NO. BLACK PEPPERCORNS | साबुत काली मिर्च 4-5 NOS. ASAFOETIDA | हींग 1/2 TSP ONION | प्याज़ 6 MEDIUM SIZED (SLICED) GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 2 TBSP TURMERIC POWDER | हल्दी पाउडर 1 TSP WATER | पानी A SPLASH TOMATO | टमाटर 3 NOS. (CHOPPED) SALT | नमक TO TASTE KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP HOT WATER | गरम पानी AS REQUIRED CURD | दही 1/2 CUP POWDERED SPICES CORIANDER POWDER | धनिया पाउडर 2 TBSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP CUMIN POWDER | जीरा पाउडर 1 TSP FENNEL SEED POWDER | सौंफ पाउडर 1 TSP Final Cooking GHEE | घी 1 TBSP KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 2 NOS. CORIANDER SEEDS | धनिया 1 TSP (CRUSHED) GREEN CHILLI | हरी मिर्च 2-3 NOS. (SLIT) ONION | प्याज़ 1 NO. (PETALS) TOMATO | टमाटर 1 NO. (QUARTERS) ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A PINCH GARAM MASALA | गरम मसाला A PINCH FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED) Method: Add the chicken into a bowl & add salt, turmeric powder & all the remaining ingredients of the marinade & mix well, set it aside to marinate until you prep the gravy. Set a handi over high heat & add the ghee along with the oil once it gets hot & let the ghee & oil get hot as well. Further add all the whole spices along with asafoetida & onions, stir well & cook over high flame until the onions turn light golden brown & then add in the ginger garlic paste & turmeric powder, stir well & continue to cook until the onions turn completely golden brown. Once the onions turn golden brown add the tomatoes, salt & kashmiri red chilli powder, stir well & cook over high flame until the oil gets separated, you can add hot water as required if the gravy gets too dry & continue to cook it further. Further add the curd in a separate bowl along with all the powdered spices & mix well, make sure there are no lumps & then add the curd & spices mixture into the gravy, stir well & continue to cook again until the oil gets separated. Once the curd has cooked & the oil gets separated, add the marinated chicken, stir well & sear the chicken for 4-5 minutes then cover the handi with a lid & cook over low flame for 10-12 minutes minutes, meanwhile the chicken is cooking you can cut the onion into petals, dice the tomatoes & crush the coriander seeds. After cooking the chicken for 10-12 minutes, remove the lid & stir well, you can add hot water at this stage to adjust the consistency, the gravy should neither be too thick nor too thin. Set a pan over high flame on the side & add ghee once it gets hot & let the ghee get hot as well. Further add kashmiri red chillies, crushed coriander seeds, slit green chillies, onion & tomato & toss over high flame for 30 seconds & then add it to the chicken immediately, stir well & cook over high flame until the chicken is cooked completely. Add roasted kasuri methi powder & garam masala, stir well then taste & adjust the seasoning accordingly. Finally add fresh coriander & stir well. Your delicious chicken do pyaza is ready, serve hot with tandoori rotis. #YFL #SanjyotKeer #chickendopyaza The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Marination 0:34 Cooking process 0:58 Cutting 3:52 Final process 4:17 Plating 5:51 Outro 7:34

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