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Photo of Murg Do Pyaaza by Runa Ganguly at BetterButter

Murg Do Pyaaza

Runa Ganguly
30 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later


Another heart warmingly delicious chicken curry from the North Indian states. essentially made with a yogurt based gravy and 2 types of onions forms the base of the curry, one finely chopped and the other in bulbs. here’s an easy and quick recipe of the same

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Punjabi
  • Simmering
  • Blending
  • Boiling
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. 500 rams chicken breast and leg pieces
  2. 100 grams plain yogurt
  3. hot water as needed
  4. 1 teaspoon turmeric powder
  5. 1 teaspoon red chilli powder
  6. 1 teaspoon coriander powder
  7. 1 teaspoon cumin powder
  8. 1 teaspoon garam masala powder
  9. 2 tablespoon ginger garlic paste
  10. 1 large onion chopped finely
  11. 4 tablespoon oil
  12. 1 large onion chopped in bulbs
  13. 1 medium sized tomato puréed
  14. 1 Bay leaf
  15. 1 inch cinnamon stick
  16. 3 green cardamoms pods
  17. 3 cloves
  18. handful of finely chopped coriander leaves
  19. 1 tablespoon of dry fenugreek leaves/kasuri methi


  1. combine chicken, 1 teaspoon ginger-garlic paste and a pinch of salt in a bowl
  2. mix well and keep covered to be marinated for 30 minutes to an hour
  3. use this time to slice the onions, greens and purée the tomatoes and
  4. post marination, combine yogurt, dry spices and 1 teaspoon ginger-garlic paste
  5. mix well to form a paste
  6. heat oil in a wok
  7. add the Bay leaf, cinnamon, cardamoms and cloves
  8. after a few seconds add the finely chopped onions
  9. sauté on Low heat till slightly brown
  10. add the tomato purée and yogurt paste next
  11. mix well and sauté covered till the oil separates
  12. once done, add the onion bulbs, salt to taste and chicken pieces
  13. mix well and sauté for 2 minutes
  14. add enough hot water to cook the chicken
  15. cook covered till the chicken turns tender stirring intermittently
  16. once done, finish with coriander and dry fenugreek leaves
  17. mix well and take off heat
  18. serve while warm with rice or any Indian flat breads
  19. enjoy!

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