Chicken do pyaza

Ingredients:
Boneless chicken breast- 500 gms cut into medium size cubes,
Onion-1/2 kg- divided- grate or mince 1 onion and the rest quartered,
Curd- 1 cup- beaten- use less of curd if you like your dish to be hot,
Tomato-2 -medium size-chopped,
Chilli pwd- 1tsp,
Ginger and garlic 1 tsp each,
Ginger julienne- 1 inch,
Dried red chilli - 4 to 6,
Big cardamom-2,
Cloves- 6,
Cinnamon-2 sticks,
Whole peppercorn- 1 tsp,
White cardamom- 4 - (optional ),
Cumin seeds- 1 tsp,
Garam masala pwd- 1/4 tsp,
Salt to taste,
Oil -4 tbsp.

Note: You can make this recipe with bone in chicken also,only the cooking time will be extended.
The amount of onion used is equal to the weight of the chicken.
Separate one onion if using 1/2 kg to grate or mince.


Method:
Wash and pat dry the chicken pieces.
Cut the boneless chicken to medium size cubes.

Add 1 tsp of salt and 1 tsp of red chilli pwd.
Let it marinate as you make the preparation for the dish.

Peel,slice and then quarter and then slice the quartered onion into half.

Roughly separate the onions- the rest will separate while cooking.

Heat a kadhai and put 2 tbsp of oil.

Add the chopped onions and stir fry in high heat till they are light in colour.

Once the onion is light,take out in a bowl and keep aside.
Add 2 tbsp of oil again in the kadahi.

As oil heats up add the whole garam masala spices,whole red chilli and cumin seeds.
Lower the heat,otherwise the red chilli will turn black.

As cumin seeds change colour,add the marinated chicken pieces.

Raise the heat and stir fry the chicken for few minutes till they turn white.
Add ginger garlic paste.

Stir fry for a minute in  low to medium heat.
After a minute add the grated or minced onion.

Stir fry for a minute to remove the rawness of  the onion.
Add the chopped tomato and few tbsp of beaten curd.

Mix and put a lid on.
Let the heat be on high.
When you see the white specks of curd disappear in the masala,stir and add half of the curd.
After few minutes add the rest of the curd.

Let it cook on high heat with a lid on, till the tomatoes and the curd is cooked and it starts to dry.If after 10 minutes there is still a lot of water ,then remove the lid to let it dry.

( the curd is added in stages so that it does not curdle)
Once the gravy starts to dry at the edges,
add ginger julienne and fry for a minute.

Add 1/2 cup of water and as it heats up ,lower the heat and let it simmer for 5 to 7 minutes or till the chicken is done( lid on ).

Check salt.
Once the chicken is tender,sprinkle garam masala pwd and the sauted  onions.

Mix and let it simmer or on dum for 5 to 7 minutes.

Close gas.

Leave the chicken do pyaza in the kadhai for 5 minutes more.

Serve and enjoy this light chicken dish!

Very light in taste and very much like chicken stew.
This is a semi dry dish and goes very well with paratha or roti, accompanied with raita and salad.
As I have used degi mirch for red chilli pwd ,the dish is a little  reddish,but if you use pure red chili pwd,the colour  of the dish will be milder.