Chicken Do Pyaza Recipe
Chicken Do Pyaza is a North Indian chicken curry made with 500 g chicken, plenty of onions, tomato, yogurt or lemon, and aromatic Indian spices. What sets this Chicken Do Pyaza recipe apart is the use of onions in two stages: finely chopped onions create the curry base, while cubed onions are added near the end for a more noticeable texture.
This easy Chicken Do Pyaza recipe makes a rich, onion-forward curry that can be served with naan, roti, paratha, or rice.
What Is Chicken Do Pyaza and Why Are Two Types of Onions Used?
Chicken Do Pyaza is a chicken curry in which onions are prepared in two different ways.
For this recipe, two of the four large onions are finely chopped and cooked into the masala. The remaining two onions are cut into cubes, sautéed separately, and added toward the end.
The first batch creates the foundation of the curry, while the second batch keeps some onion texture in the finished dish.
Chicken Do Pyaza Ingredients for a Rich Onion-Based Curry
For the Chicken
- 500 g bone-in chicken or boneless thigh pieces
- 1 tsp turmeric
- 1 tsp red chili powder
- Salt to taste
- 1 tbsp lemon juice or yogurt, for quick marination
For the Chicken Do Pyaza Curry Masala
- 4 large onions, 2 finely chopped and 2 cubed
- 1 large tomato, pureed
- 1 tbsp ginger-garlic paste
- 2 green chilies, slit
- 1 tsp cumin seeds
- 1 bay leaf
- 2–3 cloves
- 2 green cardamoms
- ½ inch cinnamon stick
- ½ tsp garam masala
- 1 tsp coriander powder
- ½ tsp roasted cumin powder
- Salt to taste
- 4 tbsp oil or ghee
- Fresh coriander, for garnish
How to Make Chicken Do Pyaza at Home
Step 1: Marinate Chicken for Chicken Do Pyaza
Place the chicken in a large mixing bowl.
Add turmeric, red chili powder, salt, and 1 tbsp lemon juice or yogurt. Mix until the chicken is evenly coated.
Cover and set aside for at least 30 minutes.
Step 2: Prepare the Two Batches of Onions
Finely chop two onions for the curry base.
Cut the remaining two onions into cubes. These will be added later to give the finished Chicken Do Pyaza its characteristic onion texture.
Keeping the two preparations separate is important because they are cooked for different lengths of time.
Step 3: Sauté Cubed Onions for Chicken Do Pyaza
Heat 1 tbsp oil in a large pan or kadai.
Add the cubed onions and sauté over high heat for 2–3 minutes, until the edges become golden.
Remove the onions and keep them aside.
Do not cook them until completely soft because they will be added again near the end.
Step 4: Temper Whole Spices for the Chicken Curry
Heat 2 tbsp oil in the same pan.
Add:
- 1 tsp cumin seeds
- 1 bay leaf
- 2–3 cloves
- 2 green cardamoms
- ½ inch cinnamon stick
Let the whole spices crackle and become aromatic.
Step 5: Brown Onions for the Chicken Do Pyaza Masala
Add the two finely chopped onions.
Cook for approximately 10–12 minutes, stirring regularly, until they become deep golden brown.
This step forms the main onion base of the curry.
Step 6: Add Ginger-Garlic and Green Chilies
Add 1 tbsp ginger-garlic paste and the slit green chilies.
Cook for 2 minutes, stirring so the aromatics combine with the browned onion.
Step 7: Cook the Tomato Masala for Chicken Do Pyaza
Add the pureed tomato.
Cook over medium heat for 5–7 minutes, until the tomato softens and the oil begins to separate from the masala.
Step 8: Add Coriander and Roasted Cumin Powder
Add:
- 1 tsp coriander powder
- ½ tsp roasted cumin powder
- Salt to taste
Mix well and cook for another 2 minutes.
Step 9: Cook Chicken in the Onion-Tomato Masala
Add the marinated chicken.
Sear over high heat for 5–6 minutes, turning the pieces so they become lightly browned.
Cover the pan and reduce the heat to low.
Cook for 15–20 minutes, stirring occasionally, until the chicken becomes tender.
For a saucier Chicken Do Pyaza, add ½ cup water or stock during this stage.
Step 10: Add the Second Batch of Onions
Return the reserved cubed onions to the pan.
Add ½ tsp garam masala and mix gently.
Increase the heat and cook for 2 minutes.
This short finishing stage combines the onions with the curry while allowing them to retain some texture.
Step 11: Garnish and Serve Chicken Do Pyaza
Garnish the curry with fresh coriander.
Add a squeeze of lemon juice if desired.
Serve hot with naan, roti, paratha, or rice.
How to Get Deeply Browned Onions Without Burning Them
The finely chopped onions are an important part of the curry base.
Cook them over a controlled heat and stir regularly. They should become deep golden brown, not black or burnt.
Burnt onions can introduce bitterness, so this is one stage where patience matters more than high heat.
The cubed onions require the opposite approach: they are cooked quickly over high heat so their edges brown while the pieces retain more structure.
Chicken Do Pyaza Substitutes and Ingredient Options
Bone-In Chicken or Boneless Chicken Thighs
The recipe uses 500 g bone-in chicken or boneless thigh pieces.
Boneless chicken thighs are convenient when you prefer smaller pieces, while bone-in chicken works well for a traditional curry-style serving.
Lemon Juice or Yogurt for Marination
Use 1 tbsp lemon juice or yogurt for the initial chicken marinade.
Choose either option according to what you have available.
Oil or Ghee
The recipe calls for 4 tbsp oil or ghee.
Mustard oil can also be used if you prefer its stronger flavor. When using mustard oil, heat it to the smoking point before cooking.
Fresh Tomato Substitute
If fresh tomato is unavailable, use 1 tbsp tomato paste mixed with 2 tbsp water as an alternative.
Cream or Cashew Paste
For a richer variation, the recipe notes that 2 tbsp cream or cashew paste can be added at the end.
This is optional and is not required for the main Chicken Do Pyaza recipe.
How to Make Chicken Do Pyaza Less Spicy
The recipe contains red chili powder and green chilies.
For a milder curry, reduce the amount of green chili. You can also use black pepper when you want additional earthy heat without relying entirely on green chilies.
What to Serve With Chicken Do Pyaza Curry
Chicken Do Pyaza pairs naturally with Indian breads and rice.
Best Indian Breads for Chicken Do Pyaza
- Roomali roti
- Tandoori naan
- Lachha paratha
Rice Pairings for Chicken Do Pyaza
- Jeera rice
- Pulao
- Steamed rice
Cucumber raita or mint chutney can be served alongside the curry for contrast.
How to Store Leftover Chicken Do Pyaza
Place leftover Chicken Do Pyaza in an airtight container and refrigerate for up to 3 days.
When reheating, heat the portion thoroughly before serving.
Leftover chicken and masala can also be used in:
- Wraps
- Frankies
- Masala omelets
- Scrambled eggs
- Stuffed parathas
- Savory pastries
Can You Make Chicken Do Pyaza With Boneless Chicken?
Yes. The recipe allows boneless chicken thigh pieces instead of bone-in chicken.
Boneless thighs are particularly useful when you want the curry to be easier to eat or plan to use leftovers in wraps and other dishes.
Can Chicken Do Pyaza Be Made Without Dairy?
Yes. If using yogurt for the quick marinade, use 1 tbsp lemon juice instead.
The optional cream or cashew paste can simply be omitted if you do not want the richer variation.
Frequently Asked Questions About Chicken Do Pyaza
What does Do Pyaza mean in Chicken Do Pyaza?
The name refers to the use of onions in two stages. In this recipe, finely chopped onions form the curry base while cubed onions are added near the end.
How long should chicken be marinated for Chicken Do Pyaza?
The chicken should be marinated for at least 30 minutes before cooking.
How much onion is used in Chicken Do Pyaza?
This recipe uses 4 large onions: two finely chopped for the masala and two cut into cubes for the finishing stage.
Can I make Chicken Do Pyaza with boneless chicken?
Yes. Boneless chicken thighs can be used instead of bone-in chicken.
How can I make Chicken Do Pyaza more saucy?
Add ½ cup water or stock during the chicken cooking stage for a saucier consistency.
What can I serve with Chicken Do Pyaza?
Serve it with Roomali roti, tandoori naan, lachha paratha, jeera rice, pulao, or steamed rice.
Related Indian Chicken Recipes
If you are looking for more chicken recipes from World Recipe Lab, try:
Chicken Do Pyaza Recipe
Description
Chicken Do Pyaza is a rich and flavorful North Indian curry made with chicken and onions cooked in two different ways. The combination of a deeply caramelized onion masala and slightly crunchy onion cubes creates a bold, smoky, spicy, and mildly sweet dish that pairs beautifully with naan, paratha, or rice.Ingredients
🍗 For the Chicken:
🧅 For the Curry:
Instructions
Step 1: Marinate the Chicken
- Rub the chicken with turmeric, red chili powder, salt, and lemon juice or yogurt. Set aside for at least 30 minutes.
Step 2: Prepare the Onions
- Finely chop 2 onions for the masala base and cut the remaining 2 onions into cubes for the signature crunchy finish.
Step 3: Sauté the Cubed Onions
- Heat 1 tbsp oil in a pan and sauté the cubed onions on high heat for 2–3 minutes until the edges turn golden. Remove and keep aside.
Step 4: Temper the Whole Spices
- Heat 2 tbsp oil in the same pan. Add bay leaf, cloves, green cardamoms, cinnamon stick, and cumin seeds. Allow them to crackle and become aromatic.
Step 5: Brown the Chopped Onions
- Add the finely chopped onions and sauté until deep golden brown, about 10–12 minutes.
Step 6: Add Aromatics
- Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw smell disappears.
Step 7: Cook the Tomato Base
- Add the pureed tomato and cook on medium heat for 5–7 minutes until the oil begins to separate.
Step 8: Add the Ground Spices
- Add coriander powder, roasted cumin powder, and salt to taste. Mix well and cook for 2 minutes.
Step 9: Cook the Chicken
- Add the marinated chicken and sear on high heat for 5–6 minutes until lightly browned. Cover and cook on low heat for 15–20 minutes, stirring occasionally.
- Optional: Add ½ cup water or stock if you want it saucier.
Step 10: Finish with the Second Batch of Onions
- Add the reserved cubed onions and sprinkle in the garam masala. Cook on high heat for 2 minutes so the flavors combine while retaining the onion texture.
Step 11: Garnish and Serve
- Garnish with fresh coriander and a squeeze of lemon juice before serving.
Note
- Chicken can be replaced with paneer, tofu, mushrooms, or boiled eggs.
- Use 1 tbsp tomato paste mixed with 2 tbsp water if fresh tomatoes are unavailable.
- Add 2 tbsp cream or cashew paste at the end for a richer curry.
- Reduce green chilies for kids or add black pepper for extra earthy flavor.
- Add a pinch of Kashmiri chili powder while cooking the tomato base for a deeper red color.
- Browning the onions patiently develops the rich flavor of the dish.
- Mustard oil can be used for a traditional smoky taste; heat it to the smoking point before cooking.
- Do not skip the second batch of onions, as it gives Chicken Do Pyaza its characteristic texture and sweetness.
- Serve with Roomali Roti, Tandoori Naan, Jeera Rice, Pulao, or Laccha Paratha.
- Mint chutney or cucumber raita make excellent accompaniments.
- Leftovers can be used in wraps, Frankies, masala omelets, scrambled eggs, stuffed parathas, or savory pastries.
- For a lighter version, use chicken breast and cold-pressed coconut oil or olive oil.
- Skip yogurt or cream for a dairy-free variation and balance the tanginess with lemon juice.
