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Chicken Do Pyaza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 86 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Description

Chicken Do Pyaza is a flavorful Indian curry characterized by the generous use of onions cooked in two different ways, providing a unique texture and taste to the dish. This recipe features tender chicken simmered in a spiced tomato and yogurt-based sauce infused with garlic, ginger, and aromatic spices, making it a popular and hearty dish to enjoy with naan, rice, or roti.

Ingredients

Chicken and Marinade

  • 500 grams chicken (bone-in or boneless)
  • 1/4 cup yogurt
  • Salt to taste (for marinating)

Masala and Vegetables

  • 4 large onions (2 chopped, 2 sliced)
  • 2 medium tomatoes, pureed
  • 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
  • 3 tablespoons oil or ghee
  • Salt to taste (for cooking)
  • Fresh coriander leaves for garnish

Instructions

  1. Prepare the Tempering: Place a skillet on medium heat. Add oil or ghee, cumin seeds, and bay leaf. Let them sizzle until fragrant to release the flavors into the oil.
  2. Sauté Onions and Pastes: Add the chopped onions to the pan and sauté until golden brown. Then stir in the garlic and ginger paste and cook until the raw smell disappears, enhancing the aroma of the dish.
  3. Add Tomatoes and Spices: Mix in the pureed tomatoes along with red chili powder, turmeric powder, coriander powder, and salt. Cook the mixture until the oil separates from the masala, indicating the spices are well roasted.
  4. Marinate Chicken: In a separate bowl, marinate the chicken pieces with yogurt and a pinch of salt for 20–30 minutes to tenderize and infuse flavor.
  5. Cook Chicken in Masala: Add the marinated chicken to the pan and stir well to coat with the masala. Cover the pan and cook on medium heat for 15–20 minutes until the chicken is cooked through.
  6. Add Sliced Onions and Chilies: Incorporate the sliced onions and slit green chilies into the curry. Cook uncovered for another 10–12 minutes until the onions soften and blend into the sauce.
  7. Finish with Garam Masala and Garnish: Sprinkle garam masala over the curry, adjust seasoning as needed, and garnish with fresh coriander leaves for added freshness and aroma.
  8. Serve: Serve the Chicken Do Pyaza hot with naan, rice, or roti for a complete meal.

Notes

  • For best results, use bone-in chicken for deeper flavor but boneless chicken works well for faster cooking.
  • You can adjust the number of green chilies and red chili powder to control the spiciness of the dish.
  • If you prefer a thicker gravy, cook the curry uncovered for a few extra minutes to reduce the sauce.
  • Ghee adds a richer taste, but oil can be used as a lighter alternative.
  • Leftover Chicken Do Pyaza can be refrigerated and tastes even better the next day as the flavors develop further.

Find it online: https://slsrecipes.com/chicken-do-pyaza-recipe/