Chicken Do Pyaza

Name: Chicken Do Pyaza
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 g chicken (bone-in curry cut pieces); 4 pcs onion (medium; 2 finely sliced and 2 cut into petals); 2 pcs tomato (medium, finely chopped); 0.5 cup yogurt (plain, whisked); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp oil; 1 tsp cumin seeds; 1 pcs bay leaf; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp salt; 1 cup water (hot); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(95)

TASTE SCORE

9/10

Chicken Do Pyaza is a rich, homestyle curry where onions shine in two ways: slowly cooked into the masala and added again in chunky petals for sweetness and bite. It pairs beautifully with roti or jeera rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

366 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the chicken and onions.
1.Pat the chicken dry and keep it ready.
2.Slice 2 onions finely for the masala.
3.Cut the remaining 2 onions into thick petals for the second onion layer.
4.Chop the tomatoes, slit the green chilies, and whisk the yogurt until smooth.
TIPKeep the onion petals fairly large so they stay distinct in the curry.
saute · ~8 min
Cook the whole spices and sliced onions.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds and bay leaf and let them sizzle for 20 to 30 seconds.
3.Add the finely sliced onions and cook until golden brown.
4.Stir often so the onions brown evenly without burning.
saute · ~7 min
Build the masala base.
1.Add ginger-garlic paste and green chilies and cook until the raw smell goes away.
2.Add chopped tomatoes and cook until they soften well.
3.Stir in turmeric powder, red chili powder, coriander powder, and salt.
4.Cook until the masala looks thick and glossy.
TIPLower the heat before adding the powdered spices if the pan looks too dry.
mix · ~2 min
Add the yogurt and mix well.
Lower the heat and stir in the whisked yogurt a little at a time. Mix continuously so the yogurt blends smoothly into the masala without splitting.
saute · ~8 min
Coat the chicken in the masala.
Add the chicken pieces and stir well so every piece is covered with the onion-tomato masala. Cook on medium heat for 6 to 8 minutes, stirring now and then, until the chicken loses its raw look.
simmer · ~18 min
Simmer the curry until the chicken is tender.
Pour in the hot water, mix, and cover the pan. Simmer on low heat for 15 to 18 minutes, or until the chicken is fully cooked and tender.
TIPBone-in chicken gives the gravy better flavor and stays juicy during simmering.
saute · ~5 min
Add the onion petals and finish the curry.
1.Open the pan and add the onion petals.
2.Sprinkle in the garam masala and mix gently.
3.Cook uncovered for 4 to 5 minutes until the onion petals soften slightly but still keep a little bite.
4.Let the gravy thicken to a rich, spoon-coating consistency.
TIPDo not overcook the second batch of onions; their texture is what makes do pyaza special.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti, naan, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the first batch of sliced onions evenly to deep golden, not dark brown, or the gravy can turn bitter.
2
Whisk the yogurt until completely smooth and add it on low heat in small additions to prevent curdling.
3
Use a heavy-bottomed pan so the onion-tomato masala cooks down without catching at the base.
4
Add the onion petals only near the end; they should soften slightly but still stay chunky and sweet.
5
If the masala looks dry while frying, splash in a spoonful of hot water instead of extra oil.
6
Let the curry rest for 5 to 10 minutes before serving so the chicken absorbs the masala and the gravy settles.
7
This dish tastes even better the next day; reheat gently so the onion petals do not break down too much.