Murgh Dou Pyaza

Ingredients

Chicken (with bones): 1/2 kg
Yogurt: 1/2 cup
Red chilli powder: To taste
Turmeric powder: 1/4 tsp
Ginger/garlic paste: 1 tbsp
Black pepper: 1/2 tsp
Cumin: 1/2 tsp
Lemon juice: 1-2 tbsp

Onions: 2 (medium sized, cut into thick rings, about 4 from each onion)
Tomatoes: 2 (medium sized, coarsely cut)
Fenugreek (methi): Fresh or dried qasuri methi (a few pinches)

Garnish: coriander, green chillies, ginger (julienne)

Instructions

Marinate chicken with yogurt, red chilli powder, turmeric powder, ginger garlic paste, black pepper, salt and lemon juice for an hour or so.

Cut two medium sized onion into four slices each (really thick slices). Take the rings out by using your thumb. Add  oil in a pan. Saute the onion and cumin for a minute (not more than one minute). Onion should not turn brown, or even pink. So fry for only a minute. Then add marinated chicken into the pan.

Cook on high heat and keep stirring. Do not cover it. The yogurt will leave its water. Let the water dry up.

When the chicken is half cooked and yogurt water is dried up, add coarsely cut tomatoes.

Cook the chicken mixture on high heat and keep stirring. The tomatoes will leave their water.

Keep cooking. Stir occasionally. Just make sure its not getting burnt.

Now cook covered and on low flame until oil comes on top and chicken is cooked. Add fenugreek at this stage and cook for 5 minutes.

Add coriander, ginger and green chillies.

Serve with naan.

Happy eating :)