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II Murghi do-Piyaaza II


  • 1chicken
  • 1/2-1 tsp. salt
  • 2tbsp. lemon juice
  • 3/4th cup ghee
  • 4 large onions (chopped)
  • 2 flakes garlic (crushed)
  • 2cups /142ml curd / plain yogurt
  • 11/4th cups water


  • 6 cloves
  • 1 brown cardamom
  • 12 black peppercorns
  • 2 pieces cinnamon stick
  • 1/2 tsp ground ginger
  • 1tsp. turmeric powder
  • 1tsp. red chili powder


  • 1tsp. garam masala powder
  • 225gms tomatoes (peeled & halved)
  • 1 medium onion (chopped and fried)

Preperation :

  • Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes.
  • Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices.
  • Cook gently for 15 minutes, stirring continuously.
  • Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender.
  • Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.
  • Cook over moderate oven (180 degree C, 350 degree F, gas mark 4) for 10 minutes before serving.


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