Description
Chicken Do Pyaza is a flavorful Indian dish featuring succulent chicken cooked with a generous amount of onions in two different forms—chopped and sliced—for a unique texture and rich, aromatic gravy. Enhanced with traditional spices, yogurt, and fresh coriander, this dish is perfect for a hearty meal served with naan, rice, or roti.
Ingredients
Scale
Chicken and Marinade
- 500 grams chicken (bone-in or boneless)
- 1/4 cup yogurt
- Salt to taste (for marination)
Vegetables
- 4 large onions (2 chopped, 2 sliced)
- 2 medium tomatoes, pureed
- 2 green chilies, slit
Spices and Aromatics
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 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
- Salt to taste
Others
- 3 tablespoons oil or ghee
- Fresh coriander leaves for garnish
Instructions
- Heat Spices: Place a skillet on medium heat. Add oil or ghee, cumin seeds, and bay leaf. Let them sizzle until fragrant, which releases the spices’ aroma.
- Sauté Onions and Aromatics: Add chopped onions to the skillet and sauté until golden brown. Stir in garlic and ginger paste and cook until their raw smell dissipates to build a flavorful base.
- Add Tomatoes and Spices: Mix in the pureed tomatoes, red chili powder, turmeric, coriander powder, and salt. Cook the mixture until oil starts to separate from the masala, indicating the spices are well cooked.
- Marinate Chicken: Meanwhile, marinate the chicken pieces with yogurt and a pinch of salt for 20–30 minutes, which will tenderize the meat and add flavor.
- Cook Chicken: Add the marinated chicken to the pan and stir well to coat it with the masala. Cover and cook for 15–20 minutes until the chicken is tender and cooked through.
- Add Onions and Chilies: Introduce the sliced onions and slit green chilies into the pan. Cook uncovered for an additional 10–12 minutes until the onions soften and meld into the gravy.
- Finish with Garam Masala and Garnish: Sprinkle garam masala over the dish, adjust the seasoning to taste, and garnish with fresh coriander leaves for a burst of freshness.
- Serve: Serve the Chicken Do Pyaza hot accompanied by naan, steamed rice, or roti for a satisfying and complete meal.
Notes
- Marinating the chicken in yogurt tenderizes the meat and enhances the flavor.
- Using both chopped and sliced onions in different stages adds texture and depth to the dish.
- You can adjust the level of spiciness by varying the amount of red chili powder and green chilies.
- Bone-in chicken adds more depth of flavor but boneless can be used for convenience.
- Serve immediately for the best taste, as the onions can lose their desired texture if reheated too many times.
