Chicken Do Pyaza
This dish called Chicken Do Pyaza is originally inspired by Mughal and Persian cuisines. It is something that can be found on menus all over India.
Chicken Do-Pyaza
The reason it’s called Do Pyaza is due to the fact that onions are used in two ways in this dish. First diced and browned and then cut into cubes and added at the end of cooking.
Do Pyaza means “two onion”. I have watched many videos where this dish was prepared and I took my inspiration from them.
If you haven’t tried this dish before what are you waiting for, This is one of the most delicious chicken dishes I have eaten.
It’s amazing how you can use the same spices in most dishes but changing the cooking technique can make such a difference to a dish.
My kitchen has been renovated so I haven’t been logging into my blog. I apologise if I haven’t responded to your comments.
I am slowly getting back on track and catching up on all my work. Today felt a bit normal in my kitchen and I really enjoyed cooking this dish.
My kitchen is not totally complete and when it is will share some pics with you.
Ingredients required
No fancy ingredients required for this dish. A few spices and some chicken, some tomatoes, chilli, yogurt and a bit of extra onion. Of course, I think most Indian dishes need the fresh coriander.
It is also a fairly easy dish to cook.
How to make this dish?
Whilst with most dishes low and slow works this dish is the exception. It is a very quick dish and low and slow is not needed.
That’s the beauty about this dish, you don’t need to wait patiently until you can tuck in. It takes about 30 minutes to cook.
The steps to cooking this Chicken Do Pyaza is pretty simple. Heat up the oil. Add the onion and fry until golden brown and caramelised.
This step is important as it thickens the sauce and allows the onions to disintegrate. A lot of chefs from India use red onion in their cooking.
Red onion is sweeter and caramelises better. I have been using it in my cooking of late and I love it.
I also find that they use a lot more ginger and garlic than we do and it makes all the difference to the taste.
Once the tomatoes are added it is cooked until it reduces. Then the yogurt and chicken is added.
You can add some dried fenugreek/methi leaves to this dish. It does add that extra dimension of flavour to the dish.
However, if you don’t have some you can leave it out. Most Indian spice shops stock it so it would be a good idea to stock up on some.
I have been using it in my cooking and I love the flavour. It goes well with most chicken dishes and some vegetarian dishes.
The cherry on the top is the chunky bits of onion. When the curry is ready you then fry onion and green chilli and add it in.
I added some curry leaf because I love the flavour but it’s not a requirement for this dish.
Please try and roast and grind your own spices. It makes all the difference.
More Recipes to try:
Delicious Oven Baked Chicken Biryani
Chicken Do Pyaza
Ingredients
Marinating the chicken
- 1 kg chicken
- 2 teaspoon kashmiri chili powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 tablespoon ginger garlic paste
- juice of half lemon
Sauce
- 5 tablespoon vegetable oil
- 1 large red onion finely diced
- 1 tablespoon ginger garlic paste
- 1 tablespoon kashmiri chilli powder
- 2 teaspoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon dried fenugreek leaves
- 3 roma tomatoes blanched and blended
- 1/3 cup plain yogurt
- 1 cup hot water
- 1 medium brown onion cut into cubes
- 2 green chillies slit in half
- 2 sprigs curry leaf (optional)
- fresh coriander to garnish
Instructions
- Marinate the chicken with the ginger garlic paste, chilli powder, turmeric, salt and lemon juice. Refrigerate for 30 minutes
- Heat 4 tablespoon oil (reserve the other tablespoon for later) in a pan, on medium heat and add the onion. Sauté until the onion is golden brown
- Add ginger garlic paste and cook for 1 minute or until the raw smell disappears
- Add the chilli powder, cumin and coriander. Cook for 30 seconds and add the pureed tomatoes
- Cook the tomatoes for about 10-12 minutes until the oil comes to the surface and it has reduced
- Add the yogurt and mix well. Cook for a few seconds and add the chicken. Allow it to fry in the sauce for 5 minutes
- Add 1 cup warm water. Cover and simmer for 20-25 minutes
- Mix in the fenugreek leaves.
- Add 1 tablespoon oil in a pan and fry the onion, chilli and curry leaf until slightly brown. Add it to the dish. Garnish with coriander
Hello Lorraine, step 2 & 3 confusing me. Not that it is a difficult thing to do but is that the same onion, the red onion, the brown onion, onion onion? Could you please help, Thanks Thomas
Hi Thomas! My apologies. Its the ginger and garlic paste to be added next not onion again. I have corrected it.
Superb will definitely make this often. My favorite chicken curry ever eaten
Tried this recipe 2 months ago and now it is made weekly in my home. I absolutely LOVE it. So quick, so easy, SO GOOD.