Preparation time: 20 min | Cooking time: 45 minIn Hindi, "do" means two and "piaza" means onions - hence the origin of the name of this dish, which has prominent flavours of onion. I recently happened to see a cookery show in which they add onions in two different ways to the curry. This is another interpretation of "do-piaza".
It is a very aromatic dish and goes best with parrotta, chappathi & jeera rice etc. It is an authentic dish to treat your guests at home.
Whole Chicken(cut into medium pieces)-1
Onions (cut into rings)-4
Tomatoes (cut into 4)-2big
Kashmiri chilli powder-1tbsp
Garam masala powder-1tsp
Roasted cumin powder-1/2tsp
Green chillies (cut)-4
Salt to taste
Boil all the ingredients under the paste section with a little water until they are cooked well. Cool it and make a paste of it using a mixer. Now take a pan, add the chicken, the paste, 1/2tsp of garam masala, salt and cook until the chicken is done.
In another pan heat some oil, add ginger juliennes and green chillies and saute for about 5 minutes. Then add the onions cut into rings and saute until it is transparent. (do not over cook the onions). Now add the tomatoes and then add cumin powder, remaining garam masala, chilli powder and kasuri methi(should be roasted and crushed with hand) and mix well. To this add the cooked chicken along with the gravy. Mix all of them together and then add the cashew paste(soak the nuts in water for 1/2 hour before grinding) and cook until the gravy boils. If you do not prefer a thick gravy you may add a little hot water to loosen the consistency. Garnish with coriander leaves.
Here I've shown it along with jeera rice which is a quick recipe to make.
Butter or ghee-1tbsp
Salt to taste
Heat the butter in a vessel, add the cumin seeds, when they crackle add the rice(washed and soaked for 1/2 hour) and saute for 5 minutes. Now add salt and hot water and cook until the rice is done.