Murg Pyaaza - Maa Special (Chicken Masala)

I am not sure as to how to introduce this dish to you all. It has no historic reference nor it is made by any famous restaurant in the world. This dish has been part of our many childhood memories. It was prepared by my mom for our every family gathering. It was famously named by us all as "Chicken Pyaza - Maa Special".  We continue to love it even today, as it takes us back to our childhood and infinite memories associated with it. I wanted my husband to taste it as well, and so when my mom was here with us I asked her to make this dish. He tasted it for the first time and loved it to the core. That's when it hit me why not share this recipe with you all and spread the love and fondness of this recipe.

Let's have a look at the recipe:

Ingredients:

1 Whole Chicken

2 tbsp Ginger Garlic Paste

6-7 sliced Red Onions (If in USA 3-4 medium sized onions should be good)

2-3 Bay Leaf

1 Cinnamon Stick

3-4 Green Cardamon

5-6 Black Peppercorns

5-6 Cloves

2 tbsp Red Chili Powder

3 tbsp Kolhapuri Mutton Masala (If not available then any market Chicken Masala should be good)

2 tsp Turmeric Powder

1 tbsp Garam Masala

Oil to cook

Coriander chopped

1 cup Water

Salt to taste

Method:

Clean and wash chicken thoroughly. Marinate chicken with Salt, 1 tsp turmeric and 1 tbsp ginger garlic paste. Keep it aside for 4 hours.

This particular step is optional but my mom does it, hence sharing it with you all. Take the sliced onions in a plate and with hand delicately crush it. The process is mainly to release the water from the onions and separate out the pieces.

In a pot add 3 tbsp cooking oil on medium flame. Once the oil warms up add whole spices to it and let it warm up.

Add sliced onions to the pot and mix it well. This process is important and needs to be performed with patience. We need to cook onions completely and this is the most tedious process. To expedite the process add some salt to the onions. Cook until the onions are completely cooked and turn golden brown. We do not want to burn the onions, hence it is very important they turn golden brown but SOFT. The flame needs to remain medium or low depending on the amount of heat released.

Once the onions are cooked completely add 1 tbsp Ginger Garlic Paste and mix well. 

Add 1 tsp Turmeric Powder, red chili powder, kolhapuri mutton masala and garam masala to the pot and mix well.

On low flame let all the spices assimilate and once you notice oil releasing on the edges, add marinated chicken to the pot. 

Mix all ingredients well and on low to medium flame let the chicken cook with the pot covered with lid. Let the chicken cook untouched for 10 mins on low flame.

Do not add water, as the chicken will cook in its own moisture and give it a good texture.

After 10 mins, uncover the pot and check on the chicken. Mix it well again and check the spice and salt. If required adjust the salt and spice at this point.

Add 1 cup water to the pot and mix it well. If you feel the chicken is too dry then add 1/2 cup of water more. We like a thick consistency and hence 1 cup of water is good enough for us.

Add Chopped coriander and close the pot. After 5 mins turn off the flame and serve hot with Rice or Fulkas.