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.
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.
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.
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.
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.
Heat 2 tbsp oil in the same pan.
Add:
Let the whole spices crackle and become aromatic.
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.
Add 1 tbsp ginger-garlic paste and the slit green chilies.
Cook for 2 minutes, stirring so the aromatics combine with the browned onion.
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.
Add:
Mix well and cook for another 2 minutes.
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.
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.
Garnish the curry with fresh coriander.
Add a squeeze of lemon juice if desired.
Serve hot with naan, roti, paratha, or rice.
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.
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.
Use 1 tbsp lemon juice or yogurt for the initial chicken marinade.
Choose either option according to what you have available.
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.
If fresh tomato is unavailable, use 1 tbsp tomato paste mixed with 2 tbsp water as an alternative.
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.
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.
Chicken Do Pyaza pairs naturally with Indian breads and rice.
Cucumber raita or mint chutney can be served alongside the curry for contrast.
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:
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.
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.
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.
The chicken should be marinated for at least 30 minutes before cooking.
This recipe uses 4 large onions: two finely chopped for the masala and two cut into cubes for the finishing stage.
Yes. Boneless chicken thighs can be used instead of bone-in chicken.
Add ½ cup water or stock during the chicken cooking stage for a saucier consistency.
Serve it with Roomali roti, tandoori naan, lachha paratha, jeera rice, pulao, or steamed rice.
If you are looking for more chicken recipes from World Recipe Lab, try:
- 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.