Chicken Do Pyaza

Ingredients
Skinless, boneless, chicken thighs: 1 lb. (5 thighs), cut into bite size pieces
Medium Size Onion: 1, cut into 1-inch squares
Green or Red Bell Pepper: 1, cut into 1-inch squares
Onion & Tomato Masala*: 1 heaping tablespoon
Tomato puree: 3 tablespoons (or one fresh medium sized tomato, chopped)
Oil: 1 teaspoon
Salt: to taste
Red Chilli Powder: 1 teaspoon
Cumin Powder: 1 teaspoon
Meat Masala: 1 teaspoon
Homemade Garam Masala*: a pinch
Green Chillies: 4 – 5, cut in length
Coriander Leaves: chopped, 2 tablespoons
Unsalted Butter: 1 tablespoon
Lime or Lemon Juice: 1 tablespoon

Steps
1. Heat oil in a medium sized pan on medium heat.
2. Add chicken and tomato puree.
3. Cover and cook for 10 minutes.
4. Check chicken if it’s cooked. (Chefs’ Note: Don’t worry about the water in the pan.)
5. Add onion, bell pepper, and Onion & Tomato Masala and mix.
6. Add salt, red chilli powder, cumin powder, and meat masala.
7. Continue to cook on medium heat until there’s no curry left.
8. Add Garam Masala, green chillies, coriander leaves, butter and mix.
9. Cook for 1 to 2 minutes on high heat.
10. Add limejuice and serve with naan or roti.

Chefs' Note: We use chicken thigh meat because the breast meat becomes dry and chewy.
You can use center cut boneless pork chops instead of chicken if you prefer to make Pork Do Pyaza.


*This recipe is posted on the blog.