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Murgh Do Pyaz

Chef.Foodie's picture
  Whole chicken 1
  Onions 1 1⁄3 Kilogram
  Potatoes 500 Gram
  Tamarind 10 Gram
  Fat 115 Gram
For marinade
  Red chilies 3
  Garlic 8
  Cumin 1 1⁄2 Teaspoon
  Mustard seeds 1 1⁄2 Teaspoon
  Coriander 1 1⁄2 Teaspoon
  Ginger 5 Gram
  Salt To Taste
For stuffing
  Coriander leaves 3⁄4 Bunch (75 gm) (1 Small Bunch)
  Ginger 5 Gram (A Small Piece)
  Garlic flakes 6
  Cloves 6
  Cardamoms 2
  Green chilies 2
  Turmeric 1 Teaspoon
  Coconut 115 Gram (0.5 In Number)

1. Clean chicken but keep whole.
2. Grind the first lot of spices to a fine paste, mix with tamarind pulp extracted in half cup water. Marinade chicken in this mixture for about 2 to 3 hours.
3. Grind together ingredients for stuffing to a fine paste and mix with fried chopped giblets.
4. Slice onions and halve peeled potatoes.
5. Stuff chicken with ground paste.
6. In a strong pan heat fat.
7. Spread a layer of onion and place chicken on top. Pour marinade mixture over.
8. Surround with halved potatoes. Dot with fat.
9. Cover tightly, and seal with dough. Cook in an oven about 350° F till chicken is tender.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Murgh Do Pyaz Recipe