Chicken Do Pyaza ( My Low Calorie Version )

Chicken do pyaza is one of those delicious sides that has been 'off radar' for quite sometime. Not because it lacks in flavor but because we had had an overdose of it. That coupled with the fact that food is turning increasingly exotic. [And may I add 'outright outlandish' ? After all I am gonna eat it and not frame it up in my living room . There are better ways to appreciate art rather than eating it.]

Coming back to me and my lazy ways with food. It was yet sluggish day (what else do you expect when the sun stubbornly refuses to put in an appearance ?) and I just wanted something light and tangy to go with my rotis. I was reminded of my carefree PG days when I rarely ventured into the kitchen. And most importantly, when 'takeaway' dinner was either Chicken do pyaza or Hyderabadi Chicken with chapattis. That feeling of nostalgia inspired me to try out a easier and lighter version of the 'do pyaza'. And I loved the results.

So, here is the simple and low calorie version of this restaurant favorite -

Preparation Time - 30 mins

Ingredients -

• 500 gm chicken ( with bones )
• 2 large onions
• 1 large tomato
• 1 1/2 tsp GG paste
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1 tsp chili powder
• 1/4 tsp turmeric
• 1/4 tsp garam masala
• 1/2 cup curd
• 3-4 green chilis
• whole spices ( 1 green cardamom, 3-4 cloves, 2 inch cinnamon, 1 bay leaf )
• 4 tsp oil
• salt to taste
• 1 tsp sugar
• cilantro for garnishing

Preparation - Grind 1 onion into a smooth paste.

Wash the chicken and marinate with onion paste, GG paste, powdered masalas (except garam masala), 1 tsp oil and salt.

Peel the tomato and chop into fine bits.

Peel and chop the remaining onion into big chunks. Put small slits into the green chilis.

Beat the curd with 3-4 tsp water, sugar and a little salt.

Cooking - Heat oil in a non-stick wok. Add the whole spices. 

Once they release fragrance, add the marinated chicken and toss on high flame.

Once the chicken starts to change color, reduce the flame and cover the wok. 

Remove cover after 3-4 mins and add the finely chopped tomato. Sprinkle a little salt.

Cook covered while stirring at regular intervals. Once the chicken is almost done, add the beaten yogurt and the onion chunks. Also, throw in the green chilis. 

Stir continuously till the yogurt forms a nice thick gravy and coats the chicken pieces. Sprinkle garam masala powder and mix.

Garnish with cilantro and remove from the flame.

Note - Check out more chicken recipes HERE .

Kamal Kakdi ke Kofte ( Vegan Side Dish )

First the promise. For the longest time, I have have been bombarding you all with dishes made with 'Lotus Stem'. No prizes for guessing that it is my current obsession/fixation/or whatever you choose to call it. But I swear upon all my years of cumulative culinary experience that this the last one I will be posting. That is at least for another month or two.

Ok. Now coming back to the recipe, it is yet another delicious preparation that goes rather well with rotis or even pulao. Unlike the melt in the mouth koftas that one is accustomed to, this one is quite a mouthful. But that does not mean that it is anything less delicious. When combined with the sweet, tangy and mildly spicy gravy, it is a most welcome change.

Read on for the recipe -

Preparation Time - 40 mins

Ingredients -

• 100 gm Lotus stem
• 1 small potato
• 3 tbsp besan
• 1/2 tsp GG paste
• 1/2 tsp red chili powder
• salt to taste
• Fortune Vivo oil for deep frying

For the gravy -

• 1 large onion
• 2 large tomatoes
• 1 tsp GG paste
• 2-3 cloves
• 1 green cardamom
• 1/2 inch cinnamon
• 2 dry red chili
• 2 tsp sugar
• salt to taste
• kasuri methi
• 2 tsp oil
• 4-5 cashews
• 1/2 tsp cumin seeds
• cilantro for garnishing

Preparation - Wash, peel and chop the lotus stem into 2-3 inch long pieces. Transfer to a pressure cooker along with 2 cups water and a little salt. Cook for 3 whistles.

Chop the potato into very small pieces. Or even better, grate it.

Keep aside till steam is released. Take out the lotus stem and transfer to a mixing bowl.

Mash it up. Add chopped/grated potato, besan, GG paste, chili powder and salt to the mixing bowl. Mix and bring everything together. Take small portions of it and shape into small lemon sized balls.

Cooking - Heat sufficient oil in a wok. Add 4-5 koftas at a time and fry to an even brown color . Remove and drain it on paper towels.

Heat 1 tsp oil in a nonstick pan. Add the whole spices and fry till aromatic.

Add the chopped onions and fry till translucent. Put in the GG paste and cook till raw smell goes away.

Finally add the chopped tomatoes and cook till mushy.

Add the kasuri methi and broken cashew to the wok and switch off the flame. Once it cools down, blend into a smooth puree.

Heat 1 tsp oil in the same pan. Add the cumin seeds and allow to splutter.

Add the puree along with 1 1/2 cups water, sugar and salt to taste. Bring to a boil and then let it simmer for 5-7 mins.

Once it reaches the right consistency, add the koftas and switch off the flame.

Garnish with chopped cilantro and serve hot/warm.

For more 'Kamal Kakdi/Lotus Root' recipes , click HERE.