Chicken Do Pyaza
Chicken Do Pyaza is a flavorful North Indian curry known for its double onion preparation, which gives it a unique sweetness balanced with spices. Perfectly cooked chicken pieces in a spicy, tangy gravy make this dish a perfect companion for roti or rice.
- 100 grams Chicken, curry cut pieces with bones
- 1/4 teaspoon Ginger garlic paste
- 1/4 teaspoon Salt
- 1/4 teaspoon Red chili powder
- 1 tablespoon Whisked curd/yogurt
- 1/8 teaspoon Turmeric powder
- 1/4 teaspoon Red chili powder
- 1/2 teaspoon Coriander powder
- 1/4 teaspoon Cumin powder
- 1/2 Onion, chopped
- 1/4 teaspoon Ginger garlic paste
- 1 Tomato purée
- 1 Green chili, slit
- Garam masala powder a pinch
- Salt a pinch
- Kasuri methi, roasted & powdered a pinch
- 1/4 Onion petals
- 1/4 Tomato, cubed
- 1 teaspoon Coriander leaves, chopped
- 1 tablespoon Oil
- Combine chicken with ginger-garlic paste, salt, and red chili powder. Set aside for 30 minutes.
- Chop half of the small onion and separate petals of 1/4 medium onion.
- Purée the small tomato and cube the 1/4 medium tomato.
- Slit the green chili and chop coriander leaves.
- Cook Onions
Heat oil in a kadai or deep pan and add the chopped onion. Fry on medium heat for about 10 minutes until they turn light brown.
- Add Ginger-Garlic Paste
Add ginger-garlic paste to the onions and cook for about 2 minutes until the raw aroma disappears.
- Cook the Tomato Purée
Add the tomato purée along with a pinch of salt, and cook until the oil starts separating from the mixture.
- Add Curd/Yogurt Masala Mix
Lower the heat and add the prepared curd/yogurt mix. Stir continuously and cook for about 5-6 minutes until the oil separates again.
- Add Marinated Chicken
Increase heat to high, add the marinated chicken, and cook for 2-3 minutes. Add garam masala powder, reduce the heat to medium, and cook for 5 more minutes.
- Simmer the Curry
Pour in 1/4 cup water, cover, and cook for 15 minutes on low heat until the chicken is tender.
- Add Final Ingredients
Add the onion petals and slit green chili, cover, and cook for another 5 minutes. Then, add the roasted Kasuri methi and cubed tomatoes. Cook for an additional 3 minutes on low heat.
- Garnish and Serve
Garnish with chopped coriander leaves and serve hot with roti or rice.
- Adjust the spice levels according to your preference by altering the red chili powder and green chili.
- Marinating the chicken helps to infuse flavors deeply; the longer you marinate, the better the taste.
- Kasuri methi adds a nice earthy aroma, so don't skip it if possible.