Sun Oven Chicken Do Pyaza Recipes

CHICKEN DO PYAZA

Steps:

• Wash chicken and cut into medium pieces. Heat oil in a pan add whole spice and let it crackle. Add ginger garlic paste and brown it. Now add onion and sauté it till brown in color. Now add all powdered spice powders red chilli powder, garam masala powder, coriander powder and cumin powder. Now sauté it for 2 minutes Add tomato and cook it till leaves oil on top. Now add chicken and sauté on hight flame for 5 minutes Now add some amount of stock and salt to it. Let it cook 3/4th. Now add fried onion cubes and finish it with chopped coriander. Serve it hot with roti(unleavened Indian bread) or rice.
• Note :- In this dish gravy should be very tight and colour should be light brown. In the same process you can prepare VEG DO PYAZA(add hard variety veg instead of chicken), PANEER DO PAYZA (PANEER CUBES), MUSHROOM DO PYAZA (mushroom quarters).
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SUN OVEN "FRIED" CHICKEN LEGS

Steps:

• Whisk together buttermilk, mustard, garlic, and hot sauce in a shallow glass dish. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or overnight. Set Global Sun Oven out to preheat. Set a wire rack in a roasting pan and coat it with cooking spray. Whisk together flour, sesame seeds, paprika, thyme, baking powder, salt, and pepper in a small bowl. Put the flour mixture in a paper bag. Shake excess marinade off chicken, place one piece at a time in the bag and shake to coat. Shake off excess flour and arrange chicken on prepared rack. Spray chicken pieces with cooking spray. Bake in Sun Oven until golden brown and no longer pink in the center, about 1 hour.

SUN OVEN CHICKEN DO PYAZA

Steps:

• 4 to 6 hours in advance put the yogurt in a small strainer lined with cheesecloth or paper towels set over a bowl and place it in the refrigerator to drain. Discard the liquid. Set Sun Oven out to preheat. Thinly slice one of the onions. Soak the slices in cold water for 10 minutes. Drain thoroughly and set aside. Chop the other onion. Puree the chopped onion, orange juice, water, ginger, garlic, coriander, turmeric, and cayenne in a blender or food processor. Season the chicken thighs with the kosher salt. Arrange the thighs in a large pot. Pour the onion puree over the chicken. Cover and cook in the Sun Oven until the chicken is fork tender, 1 1/2 to 2 hours. Transfer the chicken to a platter; keep warm. Stir the sliced onions into the sauce, cover and let stand for 5 minutes. Stir in the strained yogurt. Gently heat over medium heat. Return chicken to the sauce, turning to coat.