Chicken Do Pyaza
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
6 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces, whisked curd, 1 tbsp ginger garlic paste, 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chilli powder, and 1/2 tsp salt.
- c.Mix thoroughly to ensure each piece of chicken is well-coated.
- d.Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
- 2
Step 2
- a.Prepare the Onions
- b.Finely slice 2 of the medium onions. These will melt into the gravy to form its base.
- c.Cut the remaining 2 onions into 1-inch cubes and separate the layers into petals. Set these aside to be used towards the end of cooking.
- 3
Step 3
- a.Create the Gravy Base
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for 30-40 seconds until they become fragrant.
- c.Add the finely sliced onions and fry for 12-15 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the flavor of the dish.
- d.Add the remaining 1 tbsp of ginger garlic paste and cook for 1 minute until the raw aroma disappears.
- e.Lower the heat, add the powdered spices: remaining turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds to prevent burning.
- f.Add the tomato puree and the remaining 1 tsp of salt. Cook for 8-10 minutes, stirring occasionally, until the masala thickens and you see ghee separating at the edges.
- 4
Step 4
- a.Cook the Chicken
- b.Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and sauté for 5-7 minutes, until the chicken is sealed and lightly browned.
- c.Pour in 1 cup of hot water, stir everything together, and bring the curry to a boil.
- d.Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
- 5
Step 5
- a.Add Final Touches
- b.Uncover the pan and add the onion petals and slit green chillies.
- c.Stir gently and cook uncovered for another 5-7 minutes, until the onion petals are translucent but still retain a slight crunch.
- d.Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry, along with the garam masala. Stir to combine.
- e.Turn off the heat and let the curry rest for 5 minutes to allow the flavors to meld.
- 6
Step 6
- a.Garnish and Serve
- b.Garnish generously with freshly chopped coriander leaves.
- c.Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a great Do Pyaza is perfectly browning the first batch of onions. Be patient; this step develops the deep, sweet base flavor.
- 2Use full-fat, well-whisked curd for the marinade to prevent it from splitting when it hits the hot pan.
- 3Searing the chicken on high heat before simmering helps to lock in its juices, resulting in more tender meat.
- 4For a richer gravy, you can add a tablespoon of cashew paste along with the tomato puree.
- 5Always add hot water to the curry to maintain the cooking temperature and prevent the chicken from becoming tough.
- 6Do not overcook the second batch of onions (petals); they should be tender-crisp to provide a contrasting texture.
Adapt it for your goals.
Vegetarian
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.
Creamier VersionCreamier Version
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.
Spicier VersionSpicier Version
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.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Immunity-Boosting Spices
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.
Rich in Allium Compounds
Onions, the star ingredient, are rich in allium compounds and antioxidants like quercetin, which may contribute to heart health and have antimicrobial benefits.
Frequently asked questions
'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.