Description
Chicken Do Pyaza is a rich, flavorful Indian curry made with juicy chicken and a double dose of onions, simmered in a spiced tomato-yogurt gravy. It’s aromatic, bold, and perfect for pairing with naan or rice.
Ingredients
Scale
- 500 grams chicken (bone-in or boneless)
- 4 large onions (2 chopped, 2 sliced)
- 2 medium tomatoes, pureed
- 1/4 cup yogurt
- 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
- Fresh coriander leaves for garnish
Instructions
- Place a skillet on medium heat. Add oil or ghee, cumin seeds, and bay leaf. Let them sizzle until fragrant.
- Add chopped onions and sauté until golden. Stir in garlic and ginger paste until the raw smell fades.
- Add tomato puree, red chili powder, turmeric, coriander powder, and salt. Cook until oil separates.
- Marinate chicken in yogurt and a pinch of salt for 20–30 minutes.
- Add marinated chicken to the pan. Stir to coat with masala. Cover and cook for 15–20 minutes.
- Add sliced onions and green chilies. Cook uncovered for another 10–12 minutes until onions soften.
- Sprinkle garam masala, adjust seasoning, and garnish with coriander leaves.
- Serve hot with naan, rice, or roti.
Notes
- Marinate chicken in advance to boost flavor.
- Use a mix of red and white onions for depth.
- Let the curry rest before serving to enhance taste.
- Add a splash of water if gravy thickens too much.
Nutrition
- Serving Size: 1 plate
- Calories: 290
- Sugar: 5g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg