Time

• Preparation time 10 min
• Cooking time 30-35 min

Ingredients

For Ginger Garlic Paste

• 1 inch Ginger
• 2-4 Garlic cloves
• 2-3 Green chillies
• Salt to taste

For Marination

• 1 kg Drumstick Chicken
• 1 tsp Red chilli powder
• ½ tsp Turmeric powder
• 1 tsp Prepared Ginger Garlic paste
• 2 tbsp Curd
• Salt to taste

For Chicken Do Pyaza

• 2-4 tbsp Ghee
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 2 Green cardamom
• 2-4 Cloves
• 5-6 Black peppercorns
• 3 medium sized Onions
• ½ cup fresh Tomato puree
• 1 tbsp Ghee
• 2 heaped tbsp Coriander powder
• 1 tsp Red chilli powder
• ½ cup Curd
• 2 medium sized Onions
• 1 medium size Capsicum
• 1 medium size Tomato
• ¼ tsp Kewra water
• 2 tbsp Coriander leaves
• 1 tsp Lemon juice
• Salt to taste

For Garnish

• Coriander sprig

Process

For Ginger Garlic Paste

1. Take Ginger and slice it.
2. In a mixer grinder, add ginger, garlic, green chilies.
3. grind it into a rough paste and keep aside for further use.

For Marination

1. In a bowl, add chicken, salt as per the taste, Red chili powder, turmeric powder, ginger garlic paste.
2. take the Curd and beat it into a smooth paste.
3. Add curd and marinate well.
4. Keep it for 10-15 minutes.

For Chicken Do Pyaza

1. In a deep handi or pot, add ghee, oil once it's hot.
2. Add cumin seeds, green cardamom, and cloves.
3. Add black peppercorns and let it splutter well.
4. Take Onions and chop into slice.
5. Add onions and saute until translucent.
6. Add ginger garlic paste and saute it for 4-5 minutes on medium flame.
7. Take fresh Tomato and puree it in mixie
8. Add tomato puree and keep sautéing on medium flame.
9. Add ghee mix well.
10. Add coriander powder, Red chilli powder, curd and mix it well.
11. Add marinated chicken mix well. Cover it with the lid and let it cook for 6-10 minutes.
12. Add water and cover it with the lid and cook for 5-7 minutes.
13. Take medium sized Onions and dice it into pieces.
14. Take medium size Capsicum and dice it into pieces.
15. Take medium size Tomato and dice it into pieces.
16. Add diced onion, capsicum, tomato mix well.
17. cover it with the lid and cook for a few minutes on low flame.
18. Finish it with kewra water, coriander leaves. Switch off the flame.
19. Transfer it into a serving dish, garnish it with coriander sprig and serve hot with roti/Naan.