Chicken with Stir-Fried Onions and Shallots

Richly spiced and VERY hot. Also known as Murgh Do-piaza. A tasty main course when accompanied by Basmati rice and fresh vegetable dishes.
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Chicken with Stir-Fried Onions and Shallots – Murgh Do-piaza

Chicken with Stir-Fried Onions and Shallots 2

Richly spiced and VERY hot. Also known as Murgh Do-piaza. A tasty main course when accompanied by Basmati rice and fresh vegetable dishes.

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Northern India

Ingredients

Scale
  • 675 skinned chicken thigh or breast fillets
  • Juice of half a lemon
  • 1 teaspoon salt
  • 4 teaspoon sunflower or light olive oil
  • 2 medium onions – finely chopped
  • 1 tablespoon ginger puree
  • 1 tablespoon garlic puree
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/21 teaspoon chilli powder
  • 225 gram tin of chopped tomoatoes
  • 1 tablespoon ghee OR 1 teaspoon unsalted butter plus 2 teaspoon sunflower oil
  • 810 whole shallots
  • 1/21 teaspoon garam masala
  • 1 tablespoon chopped fresh mint OR 1 teaspoon dried mint
  • 45 whole green chillies
  • 2 tablespoon fresh chopped coriander leave

Instructions

  1. Cut the chicken onto 5cm pieces and place in a mixing bowl. Add lemon juice and salt and mix thoroughly.
  2. Cover the bowl with cling-film and place in refrigerator for 30 mins.
  3. Heat the oil in a medium sized non-stick pan. Add the chopped onions, ginger and garlic. Fry for 7-8 minutes until it begins to brown.
  4. Add the ground coriander, cumin, turmeric and chilli powder to the pan and cook gently for 1 minute.
  5. Add the chopped tomatoes. Cook while stirring regularly until the tomatoes reach a paste like consistency and the oil rises to the surface.
  6. Increase the heat to highand add the chicken. Cook stiring constantly for 4-5 minutes or until the chicken becomes white and opaque.
  7. Pour 250ml of warm water and bring to the boil then reduce the heat to low. Cover and leave to cook for 15-20 minutes. Stir occasionally.
  8. In a separate pan, heat the ghee over a medium heat. Add the shallots and stir-fry until lightly browned. Add the garam masala.
  9. Add the shallot mix to the chicken and stir over a medium heat until the sauce has thickened.
  10. Add the mint coriander and chillies. Stir them in and cook for 1-2 minutes.
  11. Serve with Naan bread Basmati rice and vegetables.
  12. Enjoy!

 

 

Used in this recipe

 

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