Chicken Do Pyaza ( My Low Calorie Version )

Chicken do pyaza is one of those delicious sides that has been 'off radar' for quite sometime. Not because it lacks in flavor but because we had had an overdose of it. That coupled with the fact that food is turning increasingly exotic. [And may I add 'outright outlandish' ? After all I am gonna eat it and not frame it up in my living room . There are better ways to appreciate art rather than eating it.]

Coming back to me and my lazy ways with food. It was yet sluggish day (what else do you expect when the sun stubbornly refuses to put in an appearance ?) and I just wanted something light and tangy to go with my rotis. I was reminded of my carefree PG days when I rarely ventured into the kitchen. And most importantly, when 'takeaway' dinner was either Chicken do pyaza or Hyderabadi Chicken with chapattis. That feeling of nostalgia inspired me to try out a easier and lighter version of the 'do pyaza'. And I loved the results.

So, here is the simple and low calorie version of this restaurant favorite -


















Preparation Time - 30 mins

Ingredients -
  • 500 gm chicken ( with bones )
  • 2 large onions
  • 1 large tomato
  • 1 1/2 tsp GG paste
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1 tsp chili powder
  • 1/4 tsp turmeric
  • 1/4 tsp garam masala
  • 1/2 cup curd
  • 3-4 green chilis
  • whole spices ( 1 green cardamom, 3-4 cloves, 2 inch cinnamon, 1 bay leaf )
  • 4 tsp oil
  • salt to taste
  • 1 tsp sugar
  • cilantro for garnishing

Preparation - Grind 1 onion into a smooth paste.

Wash the chicken and marinate with onion paste, GG paste, powdered masalas (except garam masala), 1 tsp oil and salt.

Peel the tomato and chop into fine bits.

Peel and chop the remaining onion into big chunks. Put small slits into the green chilis.

Beat the curd with 3-4 tsp water, sugar and a little salt.

Cooking - Heat oil in a non-stick wok. Add the whole spices. 

Once they release fragrance, add the marinated chicken and toss on high flame.

Once the chicken starts to change color, reduce the flame and cover the wok. 

Remove cover after 3-4 mins and add the finely chopped tomato. Sprinkle a little salt.

Cook covered while stirring at regular intervals. Once the chicken is almost done, add the beaten yogurt and the onion chunks. Also, throw in the green chilis. 

Stir continuously till the yogurt forms a nice thick gravy and coats the chicken pieces. Sprinkle garam masala powder and mix.

Garnish with cilantro and remove from the flame.


















Note - Check out more chicken recipes HERE .

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