Loading...
A rich and aromatic North Indian chicken curry where 'do pyaza' means double the onions! Tender chicken is cooked in a luscious gravy with onions added at two stages for a unique sweet and savory flavor profile that pairs wonderfully with naan or roti.
For 4 servings
Marinate the Chicken
Prepare the Onions
Create the Gravy Base
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A rich and aromatic North Indian chicken curry where 'do pyaza' means double the onions! Tender chicken is cooked in a luscious gravy with onions added at two stages for a unique sweet and savory flavor profile that pairs wonderfully with naan or roti.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 465.13 calories per serving with 47.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Add Final Touches
Garnish and Serve
Replace chicken with 400g of paneer cubes or 500g of mixed vegetables like potatoes, carrots, and bell peppers. If using paneer, lightly fry it first and add it during the last 5-7 minutes of cooking.
For a richer, restaurant-style finish, stir in 2-3 tablespoons of fresh cream or malai at the very end, after turning off the heat.
Increase the number of green chillies or add 1/2 teaspoon of regular hot red chilli powder along with the Kashmiri variety for extra heat.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The recipe uses spices like turmeric (curcumin), ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help support a healthy immune system.
Onions, the star ingredient, are rich in allium compounds and antioxidants like quercetin, which may contribute to heart health and have antimicrobial benefits.
'Do Pyaza' literally translates to 'two onions' or 'double onions'. The name reflects the technique of using onions at two different stages of cooking—once as a fried base for the gravy and again as crunchy petals added towards the end.
Chicken Do Pyaza can be a moderately healthy dish. It's an excellent source of protein from chicken. The healthiness depends on the amount of ghee or oil used. To make it healthier, you can reduce the amount of ghee and use lean chicken breast.
A typical serving of Chicken Do Pyaza (around 325g) contains approximately 450-550 calories, depending on the cut of chicken and the amount of ghee used.
Yes, you can use boneless chicken breast or thigh. If using boneless chicken, reduce the simmering time in step 4 to about 10-12 minutes, as it cooks much faster than bone-in chicken.
Yogurt can curdle if it's added to a very hot pan or if it hasn't been whisked properly. To prevent this, always use full-fat yogurt at room temperature, whisk it until smooth, and you can even temper it by mixing a spoonful of the hot masala into the yogurt before adding it all to the pan.
Leftover Chicken Do Pyaza can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.