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Chicken Do Pyaza

Chicken Do Pyaza is a classic Indian curry known for its rich onion flavor, tender chicken, and aromatic spices.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Marinating Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

For the Chicken:
  • 500 gram chicken (bone-in or boneless – your choice)
  • 1 cup yogurt (thick, not watery)
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp termeric powder
  • salt to taste
For the Gravy
  • 2 large onions, thinly sliced (about 2 cups)
  • 1 medium onion, chopped (for the base)
  • 2 tomatoes, chopped
  • 2 green chilies (adjust to taste)
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chili powder (or Kashmiri chili for color)
  • 1/2 tsp garam masala
  • 1/4 tsp black pepper
  • salt to taste
  • 3 tbsp oil or ghee
  • fresh coriander for garnish

Equipment

  • 1 Kadai or Heavy-Bottomed Pan
  • 1 Mixing Bowl
  • knife
  • cutting board
  • spatula
  • measuring spoons

Method
 

Marinate the chicken
  1. 1. In a bowl, combine chicken, yogurt, ginger-garlic paste, turmeric, and salt. 2. Let it rest for 20 minutes while you prep everything else. 3. In a rush? Skip this and add spices while cooking—it’ll still taste great.
Prep and Fry the Onions
  1. 1. Heat 3 tbsp oil in a kadai or heavy-bottomed pan. 2. Add sliced onions and sauté on medium heat. 3. Fry till golden brown and slightly crisp. Remove and keep aside. This adds texture later. 4. Don’t overcrowd the pan—onions need space to caramelize, not steam.
Sauté the Base Masala
  1. In the same pan, add 1 tbsp more oil if needed.
  2. Add cumin seeds and let them sizzle.
  3. Add chopped onions and cook till golden.
  4. Add ginger-garlic paste and fry till the raw smell is gone.
  5. Add tomatoes and cook till soft and mushy.
spice it up
  1. Add red chili powder, coriander powder, and salt.
  2. Cook till oil starts to separate from the masala.
Add the chicken
  1. Toss in the marinated chicken.
  2. Mix well and cook on medium flame till it starts browning slightly.
  3. Don’t rush this step. Browning equals flavor.
  4. Simmer with Water
  5. Add a little water (around ½ to ¾ cup) depending on your gravy preference.
  6. Cover and cook on low for 15–20 minutes, till chicken is cooked through.
Bring in the “Do Pyaza” Magic
  1. Add the previously fried onions.
  2. Sprinkle garam masala and black pepper.
  3. Add green chilies if you like heat.
  4. Stir gently and simmer uncovered for another 5 minutes.
  5. Finish with Fresh Coriander
  6. Turn off the heat.
  7. Garnish with chopped coriander.