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Chicken Do Pyaza

Chicken do pyaza

Chicken do pyaza is a curry made with a double helping of onions: chopped onions slowly caramelised into a rich base, and onion petals added near the end for sweetness and texture. Do pyaza means two onions.

Chicken do pyaza

Aamna finishes it with thick yoghurt, garam masala, kasuri methi and whole green chillies. It's ready in under an hour.

Why this recipe works

  • Deeply caramelised onions. Twelve minutes until deep golden gives the base its sweetness.
  • Onion petals. Added near the end, they stay soft with a slight bite.
  • Reduced before the yoghurt. Cooking the sauce down on high heat first gives it body.
  • Kasuri methi and garam masala. They give a warm, aromatic finish.

Tips for the best chicken do pyaza

  • Brown the onions slowly. Don't rush them.
  • Use legs and thighs. They stay juicy in the sauce.
  • Low heat for the yoghurt. Stir it in gently so it doesn't split.
  • More heat? Slit the green chillies before adding them.

What to serve with chicken do pyaza

Serve with naan or basmati rice. For more curry house favourites, try our chicken jalfrezi or chicken bhuna masala.

Chicken Do Pyaza FAQs

What does do pyaza mean?

Do means two and pyaza means onion. The dish uses onions in two ways: cooked into the base and added as petals at the end. Read more in what is dopiaza?

Is chicken do pyaza spicy?

It's medium, with red and Kashmiri chilli and whole green chillies.

How long does chicken do pyaza take?

About 55 minutes.

Can I use chicken breast?

Yes, but legs and thighs stay juicier. Breast needs a little less simmering.

You'll find the full ingredients, the method and our step-by-step video in the recipe card below.

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 6
Estimated Cost: 10
Best Season: Suitable throughout the year
Description

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
  • 0.5 tsp turmeric powder
  • 1 tbsp Kashmiri chilli powder
  • 2 onions (finely chopped)
  • 2 tomatoes (blitzed)
  • 0.25 cup oil
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 4 green cardamom pods
  • 0.5 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:
  1. 1
    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.
    2. Prepare the Onions:
  2. 2
    Finely chop 2 onions for the curry base. You can use a food processor if you prefer a quicker option. Set them aside.
    3. Prepare the Tomatoes:
  3. 3
    Chop the tops off 2 tomatoes and blitz them in a food processor to create a smooth purée.
    4. Start Cooking:
  4. 4
    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.
    5. Add Whole Spices:
  5. 5
    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.
    6. Sear the Chicken:
  6. 6
    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.
    7. Add the Tomatoes:
  7. 7
    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.
    8. Onion Petals:
  8. 8
    While the curry simmers, slice 1 large onion into petals. These will be added later for texture.
    9. Thicken the Sauce:
  9. 9
    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.
    10. Add the Yogurt:
  10. 10
    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.
    11. Finish with Spices:
  11. 11
    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.
    12. Add Onion Petals:
  12. 12
    Finally, fold in the onion petals and cook for 3 minutes, allowing them to soften slightly while still retaining a bit of crunch.
    13. Garnish and Serve:
  13. 13
    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.

Keywords: Chicken Do Pyaza, Chicken Curry, Chicken Dopiaza
Read it online: https://burmawalakitchen.com/recipe/chicken-do-pyaza/
Aamna Bawa