Chinese Chicken Curry

CHICKEN CURRY DO Piazza

[A simple formula for the] ultimate Mughlai dish

By

VIKRAM Karve

If you want a first impression of the authenticity of a "Mughlai 'Restaurant, the first dish, you need to order and taste is a" Do Piazza "and it will give you an idea of the standard and authentic Mughlai Cuisine you can expect there.

Indeed, the "Do Piazza" may be considered the culinary benchmark to judge and evaluate a Mughlai restaurant.

And if what Piazza [mutton or chicken] does not appear in the menu, you better order Chinese or Continental, or stick to the ubiquitous "Punjabi routine" Butter Chicken-Naan!

"Do Piazza" means "two onions" or rather "double onions".

Now, how did this dish get its name?

That may be apocryphal, but legend has it that this delicious dish was invented by Mullah Do-Piazza, a renowned celebrity chef and the Mughal emperor Akbar the court. A navaratna (nine jewels), it is said he could not discuss culinary delights using only two onions, and a dish cooked in Mughlai this particular style is called a "Do Piazza.

The water is not used at all when cooking a Do Piazza.

Onions (Piaz or Pyaaz) are used twice - hence the name "Do" ["Two"] Piazza or Pyaaza, he goes in whatever direction you want.

Come, dear reader, and fellow Foodie, we will cook a whole chicken Do Piazza. It takes time, but it is easy.

FIRST Piazza

First cut a generous number of onions (plus onions milder sauce) sliced, onion rings so distinct.

However, in a large cooking pot, place chicken pieces, add a generous amount of sour milk and mix well. Generously coat the chicken mixture to pasta with onion slices, cover with a tight lid and let marinate for at least one hour.

Remember, do not vigorously mix in the onion rings; layer just liberal Mixing baking chicken with onion rings.

After marinating the chicken mixture ring batter and onion for an hour or more, place the container on a low heat with the lid and cook the chicken slowly in its own juices and those released by the onion rings, until 'that sounds the onion is reduced to pulp and, finally, the liquid dries almost up.

This is the first "Piazza"!

SECOND Piazza

In another pan, pour in the warm and pure ghee and fry sliced onions (the "second" Piazza) ginger until crispy brown, add finely chopped garlic, bay leaf, slit green chillies, cardamom, cinnamon, cloves, pepper, and then an adequate amount of chopped tomatoes, stir and cook over low heat, and when the ghee separates, add the chicken [cooked in curds and onion rings] in the first pot, and fry until nicely browned and the sauce becomes thick and beautiful.

I do not add the garam masala, turmeric, red chilli powder or other spice powder, but if you like it, go ahead.

I always find it better to taste the sauce and add the minimal amount of salt required near the end of cooking.

Remember, do not add water at any time or you will ruin the dish.

A "Do Piazza" cooks in its own juices - during both the first and second "Piazza".

Eat the "DO Piazza"

Place in a serving dish, squeeze a lemon, garnish with chopped green coriander and chicken Do Piazza is ready to eat.

But first of all "visually" relish.