Description
Chicken Do Pyaza is a flavorful North Indian curry characterized by the use of double the quantity of onions, giving it a rich, sweet, and tangy taste. This dish features tender chicken cooked in a spiced tomato and yogurt-based gravy with layers of sautéed and fresh onions, complemented by aromatic spices. Perfect to enjoy with naan, rice, or roti, it offers a delightful blend of textures and flavors.
Ingredients
Chicken and Marinade
- 500 grams chicken (bone-in or boneless)
- 1/4 cup yogurt
- Salt to taste (for marination)
Spices and Base
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 green chilies, slit
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1 bay leaf
- Salt to taste (for cooking)
Vegetables
- 4 large onions (2 chopped, 2 sliced)
- 2 medium tomatoes, pureed
Other
- 3 tablespoons oil or ghee
- Fresh coriander leaves for garnish
Instructions
- Heat spices and aromatics: Place a skillet on medium heat. Add oil or ghee, cumin seeds, and bay leaf. Let them sizzle for a minute until fragrant to release their flavors.
- Sauté onions and pastes: Add the chopped onions and cook until they turn golden brown. Then stir in the garlic and ginger paste, cooking until the raw smell disappears, which builds the curry’s flavor base.
- Add tomatoes and spices: Mix in the pureed tomatoes along with red chili powder, turmeric powder, coriander powder, and salt. Cook this mixture until the oil starts to separate from the masala, indicating it’s well cooked.
- Marinate chicken: In a separate bowl, marinate the chicken pieces with yogurt and a pinch of salt for 20 to 30 minutes to tenderize and infuse flavor.
- Cook chicken: Add the marinated chicken to the skillet, stirring well to coat it with the masala. Cover the pan and cook on medium-low heat for 15 to 20 minutes until the chicken is tender and cooked through.
- Incorporate sliced onions and green chilies: Add the sliced onions and slit green chilies to the pan. Cook uncovered for an additional 10 to 12 minutes until the onions soften, imparting the signature double onion flavor.
- Finish with garam masala and garnish: Sprinkle garam masala on top, adjust the seasoning with salt if needed, and garnish with freshly chopped coriander leaves for a fresh finish.
- Serve: Serve the Chicken Do Pyaza hot alongside naan, steamed rice, or roti for a complete meal.
Notes
- Using bone-in chicken enhances flavor and juiciness but boneless can be used for quicker cooking.
- Adjust the number of green chilies and red chili powder to control the spice level.
- For a richer taste, ghee can be used instead of oil.
- Ensure the oil separates from the tomato-spice mixture for a well-cooked masala base.
- Marinating the chicken in yogurt not only tenderizes but adds slight tanginess to balance the spices.
- Add fresh coriander garnish just before serving for best flavor.
