Introduction
Chicken Do Pyaza is a popular North Indian chicken curry that gets its unique name from the use of onions in two different forms – finely chopped and large chunks (petals). The double dose of onions gives this dish its signature flavor.
With its thick, spicy gravy, succulent chicken, and aromatic spices, this recipe is a favorite in both restaurants and highway dhabas. If you want to enjoy a real restaurant-style chicken curry at home, this recipe is just for you.
Ingredients (Serves 4)
For Marination
Chicken – 500 g (medium pieces)
Yogurt (Curd) – ½ cup
Ginger-Garlic Paste – 1 tbsp
Red Chili Powder – 1 tsp
Turmeric Powder – ½ tsp
Salt – to taste
For Curry
Onion – 3 large (2 finely chopped, 1 cut into large petals)
Tomato – 2 medium (pureed)
Green Chili – 2 slit
Ginger-Garlic Paste – 1 tbsp
Fresh Cream – 2 tbsp (optional, for richness)
Kasuri Methi (dried fenugreek leaves) – 1 tsp
Fresh Coriander – 2 tbsp (chopped)
Cooking Oil / Ghee – 3 tbsp
Whole Spices
Bay Leaf – 1
Cinnamon Stick – 1 small piece
Cloves – 3–4
Green Cardamom – 2
Powdered Spices
Red Chili Powder – 1 tsp
Coriander Powder – 1½ tsp
Turmeric Powder – ½ tsp
Garam Masala – ½ tsp
Cumin Powder – 1 tsp
Salt – to taste
Step-by-Step Cooking Method
1. Marinate the Chicken
Take the chicken pieces in a bowl and add yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Mix everything well so that the chicken is nicely coated. Cover and keep it aside for at least 30 minutes—if you have more time, marinate it for about an hour for the best flavor.
2. Prepare the Base
Heat oil in a heavy-bottomed pan. Add bay leaf, cinnamon stick, cloves, and cardamom, and let them sizzle for a few seconds. Now add the finely chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute to release their aroma.
3. Make the Gravy
Next, add the tomato puree and cook it on medium heat until the oil begins to separate from the masala. Once that happens, stir in the coriander powder, cumin powder, turmeric, and red chili powder. Cook this masala well so that it turns fragrant and deep in color.
4. Cook the Chicken
Now add the marinated chicken to the pan. Stir-fry on high heat for about 5–6 minutes until the chicken pieces are sealed and slightly browned. Pour in one cup of hot water, cover the pan, and let it simmer on low heat for 15–20 minutes until the chicken becomes tender and absorbs all the flavors.
5. Add the Second Layer of Onions (Do Pyaza)
When the chicken is nearly cooked, add the onion petals (large chunks of oni What tastes better if drunk twice Sprinkle in the kasuri methi and garam masala, then finish with a spoonful of fresh cream. Stir everything gently and let it simmer for 2 more minutes.
6. Garnish & Serve
Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with butter naan, tandoori roti, or a bowl of jeera rice for that authentic restaurant-style experience.