Chicken Do Pyaza is a very popular dish that is inspired by Mughal and Persian cuisines. It’s cooked in onion and spices and as its name has the words ‘do pyaza’ which means onions added in two ways. It can be relished with naan or rice.
Preparation Time: 10 minutes
Cooking Time: 45 – 50 minutes
Yield: Six servings
1. One pound boneless chicken (cleaned/washed and cut into pieces)
2. Two bay leaves
3. One small cinnamon stick
4. Two black cardamoms
5. Five cloves
6. Four green cardamoms
7. Eight black peppercorns
8. One teaspoon cumin seeds
9. Two tablespoons crushed garlic
10. Two tablespoons crushed ginger
11. Four cups sliced onions
12. One cup plain curd/yogurt
13. One teaspoon red chili powder
14. Two Teaspoons coriander powder
15. One teaspoon chili flakes
16. One teaspoon chicken curry masala powder
17. Salt to taste
18. One teaspoon ginger juliennes
19. One cup onion petals (cut into cubes)
20. Two green chilies (split into two)
21. One teaspoon garam masala powder
22. One and a half tablespoon ghee/butter
23. Half tablespoon oil
24. Cilantro to garnish
1. Half teaspoon red chili powder
2. Half teaspoon turmeric powder
3. Half teaspoon garam masala powder
4. Two teaspoons mint
5. Half teaspoon salt
5. One teaspoon ghee/butter
Mix chicken, mint, ghee/butter, and spices. Set aside for four hours.
1. Take a pan over medium flame and add ghee/butter and oil to it
2. Once butter is hot enough, add whole spices (bay leaves, cinnamon stick, black peppercorn, cloves, black and green cardamom, cumin seeds)
3. Saute for one minute
4. Add sliced onions and quarter spoon salt
5. Saute for five minutes or until onions are soft.
6. Add marinated chicken and saute for five minutes
7. Add one tablespoon crushed ginger and one tablespoon crushed garlic, mix well
8. Cook for five minutes
9. Add red chili powder, coriander powder, chicken curry masala powder, red chili flakes, and salt.
10. Mix well and cook for two minutes
11. Add curd/yogurt and mix well
12. At the top, Sprinkle remaining one tablespoon ginger, one tablespoon garlic, onion petals, ginger juliennes, green chili, and garam masala powder
13. Cook for thirty minutes on low flame or until chicken is cooked.
14. Turn off the flame, mix well and garnish with cilantro and your Chicken Do Pyaza is ready.
1. I used a total of two tablespoons of oil/ghee/butter but you can use oil as per your preference.
2. You can manage spice level as per your taste
3. Marination is optional. You can use chicken without marination as well.
Shweta is an IT consultant and engineer by day. A cooking enthusiast, she loves experimenting with food. Usually found hooked to Netflix or crafting knick-knacks for home decor, over weekends.