How do you make a curry even better? You add more onions! Chicken Do Pyaza is a celebration of onions, cooked in two different ways to bring out all their flavour and texture. Bursting with bold, aromatic spices and a velvety, rich sauce, this dish is sure to become a family favourite.
This vibrant curry features succulent chicken pieces marinated in a heady blend of spices, seared, and cooked to perfection with caramelised onions and a yogurt-infused sauce. The name Do Pyaza refers to the double hit of onions—chopped onions create a rich base, while onion petals added towards the end provide texture and sweetness.
Ingredients:
- 1 kg chicken (legs and thighs)
- 1 tbsp salt
- 2 tbsp garlic paste
- 1 tsp red chilli powder (hot)
- 3 tbsp coriander-cumin powder (dhania jeera)
- 2 tbsp ginger paste
- ½ tsp turmeric powder
- 1 tbsp Kashmiri chilli powder
- 2 onions (finely chopped)
- 2 tomatoes (blitzed)
- ¼ cup oil
- 1 tbsp ghee
- 1 tsp cumin seeds
- 4 green cardamom pods
- ½ tsp black peppercorns
- Few cloves
- 1 large onion (sliced into petals)
- 4 tbsp thick yogurt
- 1 tsp garam masala
- 1 tsp kasuri methi
- 4 whole green chillies
- Fresh coriander (for garnish)
Instructions:
- Marinate the Chicken:
- In a bowl, combine 1 kg chicken legs and thighs with 1 tbsp salt, 2 tbsp garlic paste, 1 tsp red chilli powder, 3 tbsp coriander-cumin powder, 2 tbsp ginger paste, ½ tsp turmeric powder, and 1 tbsp Kashmiri chilli powder. Mix well and set aside while you prepare the other ingredients.
- Prepare the Onions:
- Finely chop 2 onions for the curry base. You can use a food processor if you prefer a quicker option. Set them aside.
- Prepare the Tomatoes:
- Chop the tops off 2 tomatoes and blitz them in a food processor to create a smooth purée.
- Start Cooking:
- In a large pan over medium heat, add ¼ cup of oil and 1 tbsp ghee. Once hot, add the finely chopped onions and sauté them slowly for about 12 minutes until they turn a deep golden brown.
- Add Whole Spices:
- Midway through the onion browning, add 1 tsp cumin seeds, 4 green cardamoms, ½ tsp black peppercorns, and a few cloves. Continue to cook until the onions are fully caramelised and fragrant.
- Sear the Chicken:
- Add the marinated chicken to the pan and braise it, turning frequently until the chicken turns a beautiful golden colour. This helps seal in the flavours.
- Add the Tomatoes:
- Pour in the blitzed tomato purée and stir to combine. Cook for a few minutes until the tomatoes blend with the onions and spices. Cover the pan with a lid and let the chicken simmer on medium heat for 10 minutes.
- Onion Petals:
- While the curry simmers, slice 1 large onion into petals. These will be added later for texture.
- Thicken the Sauce:
- After 10 minutes, remove the lid and turn the heat up to high to reduce the sauce. Stir frequently to avoid burning. Cook for about 5 minutes until the sauce thickens nicely.
- Add the Yogurt:
- Reduce the heat and gently stir in 4 tablespoons of thick yogurt. Be careful to keep the heat low to avoid the yogurt splitting. This will add a rich, creamy texture to the sauce.
- Finish with Spices:
- Stir in 1 tsp garam masala, 1 tsp kasuri methi, and 4 whole green chillies. If you prefer more heat, feel free to split the chillies.
- Add Onion Petals:
- Finally, fold in the onion petals and cook for 3 minutes, allowing them to soften slightly while still retaining a bit of crunch.
- Garnish and Serve:
- Sprinkle freshly chopped coriander over the curry before serving. Serve with hot naan or basmati rice for a complete meal.
Tips:
- Yogurt: Always add yogurt on low heat to avoid curdling.
- Freeze-Friendly: This curry freezes well for up to 3 months. Reheat gently to preserve its flavours.
- Extra Tomato: Add a roughly chopped tomato towards the end for an extra burst of colour and sweetness.
Serving Ideas:
- Serve alongside fluffy basmati rice or soft naan to soak up the rich, velvety sauce.
- A side of cucumber raita or a simple salad adds a refreshing contrast to the spicy curry.
Chicken Do Pyaza
The name Do Pyaza refers to the double hit of onions—chopped onions create a rich base, while onion petals added towards the end provide texture and sweetness.
Ingredients
Instructions
Video
Marinate the Chicken:
-
In a bowl, combine 1 kg chicken legs and thighs with 1 tbsp salt, 2 tbsp garlic paste, 1 tsp red chilli powder, 3 tbsp coriander-cumin powder, 2 tbsp ginger paste, ½ tsp turmeric powder, and 1 tbsp Kashmiri chilli powder. Mix well and set aside while you prepare the other ingredients.
Prepare the Onions:
-
Finely chop 2 onions for the curry base. You can use a food processor if you prefer a quicker option. Set them aside.
Prepare the Tomatoes:
-
Chop the tops off 2 tomatoes and blitz them in a food processor to create a smooth purée.
Start Cooking:
-
In a large pan over medium heat, add ¼ cup of oil and 1 tbsp ghee. Once hot, add the finely chopped onions and sauté them slowly for about 12 minutes until they turn a deep golden brown.
Add Whole Spices:
-
Midway through the onion browning, add 1 tsp cumin seeds, 4 green cardamoms, ½ tsp black peppercorns, and a few cloves. Continue to cook until the onions are fully caramelised and fragrant.
Sear the Chicken:
-
Add the marinated chicken to the pan and braise it, turning frequently until the chicken turns a beautiful golden colour. This helps seal in the flavours.
Add the Tomatoes:
-
Pour in the blitzed tomato purée and stir to combine. Cook for a few minutes until the tomatoes blend with the onions and spices. Cover the pan with a lid and let the chicken simmer on medium heat for 10 minutes.
Onion Petals:
-
While the curry simmers, slice 1 large onion into petals. These will be added later for texture.
Thicken the Sauce:
-
After 10 minutes, remove the lid and turn the heat up to high to reduce the sauce. Stir frequently to avoid burning. Cook for about 5 minutes until the sauce thickens nicely.
Add the Yogurt:
-
Reduce the heat and gently stir in 4 tablespoons of thick yogurt. Be careful to keep the heat low to avoid the yogurt splitting. This will add a rich, creamy texture to the sauce.
Finish with Spices:
-
Stir in 1 tsp garam masala, 1 tsp kasuri methi, and 4 whole green chillies. If you prefer more heat, feel free to split the chillies.
Add Onion Petals:
-
Finally, fold in the onion petals and cook for 3 minutes, allowing them to soften slightly while still retaining a bit of crunch.
Garnish and Serve:
-
Sprinkle freshly chopped coriander over the curry before serving. Serve with hot naan or basmati rice for a complete meal.
Note
Tips:
Yogurt: Always add yogurt on low heat to avoid curdling.
Freeze-Friendly: This curry freezes well for up to 3 months. Reheat gently to preserve its flavours.
Extra Tomato: Add a roughly chopped tomato towards the end for an extra burst of colour and sweetness.
Serving Ideas:
Serve alongside fluffy basmati rice or soft naan to soak up the rich, velvety sauce.
A side of cucumber raita or a simple salad adds a refreshing contrast to the spicy curry.
Chicken Do Pyaza, Chicken Curry, Chicken Dopiaza
