Kitchen Recipe Collection
Indian Chicken Do Pyaza
A robust and intensely flavorful chicken curry cooked with double the amount of onions added at two different stages.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- bone-in chicken
- onions (lots of them)
- tomatoes
- yogurt
- ginger-garlic
- coriander seeds
- cumin
- dry red chilies
- garam masala
- oil
Equipment
- Large heavy-bottomed wok (kadai)
Instructions
- 1
Marinate Chicken
Marinate the chicken pieces with turmeric, salt, a squeeze of lemon juice, and ginger-garlic paste for 30 minutes.
- 2
Prep the 'Double' Onions
Finely chop half of your onions for the gravy base. Cut the other half into large petals or squares to be added later.
- 3
Sear Onion Petals
In a hot wok, briefly pan-fry the large onion petals in a little oil until they are translucent but still crunchy. Remove and set aside.
- 4
Temper Whole Spices
In the same wok, add more oil. Toss in whole coriander seeds, cumin seeds, and dried red chilies.
- 5
Make the Base
Add the finely chopped onions. Sauté patiently on medium heat until they are deeply caramelized and dark golden brown.
- 6
Add Aromatics
Add freshly crushed ginger and garlic. Cook for 2 minutes.
- 7
Cook Tomatoes
Add chopped tomatoes, coriander powder, red chili powder, and salt. Cook until it turns into a thick, oily paste.
- 8
Sear the Chicken
Increase the heat and add the marinated chicken. Stir-fry (bhunao) vigorously for 8-10 minutes until the chicken is browned.
- 9
Add Yogurt
Lower the heat. Stir in a few tablespoons of whisked yogurt and mix quickly so it doesn't curdle.
- 10
Simmer
Cover the wok and let the chicken cook in its own juices and the yogurt on medium-low heat for 15 minutes.
- 11
Add the Second Onions
Once the chicken is tender and oil floats to the top, toss in the pan-fried onion petals you set aside earlier.
- 12
Garnish and Serve
Sprinkle a heavy pinch of garam masala and fresh coriander. Sauté for 2 more minutes, then serve hot with Tandoori Roti.
Cooking Tips
- Do Pyaza literally translates to 'Two Onions' or 'Double Onions'. Adding them in two stages creates a contrast in texture—soft in the gravy, crunchy at the end.
- Crushing whole coriander seeds instead of using powder gives this dish a rustic, dhaba-style flavor.
Variations
- Bhindi Do Pyaza: A fantastic vegetarian version replacing the chicken with pan-fried okra.
Chef's Notes & Storage
- A popular restaurant dish across North India, known for its thick, clingy gravy rather than a soupy curry.
Nutrition Estimate
410 calories · 32g protein · 16g carbs · 24g fat · 4g fiber per serving
