Murgh Do-Piaza: The Tangy Hyderabadi Version

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    30 mins
  • Cook time
    25 mins
  • Passive time
    10 mins


  • 800 gms Zappfresh Chicken Curry Cut

  • 150 gms Ghee

  • 400 gms Onions

  • 30 gms Ginger Paste

  • 30 gms Garlic Paste

  • 5 gms Red Chilli Powder

  • 5 gms Turmeric

  • 2 Tbs. (Or as per taste) Salt

  • 10 gms Garam Masala

  • 20 gms Coriander

  • 20 gms Mint

  • 20 gms Sunflower Seeds

  • 50 gms Cashew-nuts

  • 100 gms. (To deep fry) Groundnut Oil


A mild chicken curry from the land of the Nizams. Also known as Murgh-Do-Pyaza or Chicken Do-Pyaza, this delicacy is cooked with an abundance of onions and garnished with cashew nuts and sunflower seeds.


THE CHICKEN: Unwrap your healthy and succulent Zappfresh Chicken Curry Cut.

THE VEGETABLES: Peel, wash, and chop onions. Clean, wash and chop coriander and mint.

THE SEEDS AND NUTS: Heat oil in a kadhai and deep-fry sunflower seeds and cashew-nuts until light brown.

Heat ghee in a handi, add onions and saute over medium heat until golden brown. Add the ginger and garlic pastes, red chillies and turmeric, all dissolved in 60ml water, and stir for a minute. Then add chicken, stir, add water (approx. 600ml), bring to a boil and simmer until tender. adjust the seasoning. Sprinkle garam masala, coriander and mint, stir, add sunflower seeds and cashew-nuts, bring to a boil.


Remove to a dish and serve with rice or any Indian bread of your choice.


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