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Chicken Do Pyaza

Tanvi Srivastava
Authentic North Indian Chicken Do Pyaza is a delectable one-pot dish prepared with caramelized onions, aromatic Indian spices, and yogurt. With its smoky and incredibly delicious flavor, it will tantalize your taste buds.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 415 kcal

Ingredients
  

To Marinate Chicken

  • 1.3 lb (~600g) boneless skinless chicken thighs cut into 2-2.5 inch pieces
  • 1 tablespoon lemon juice
  • ½ teaspoon red chilli powder (hot)
  • ¼ teaspoon black pepper powder
  • ½ teaspoon salt

To Make Do Pyaza Sauce

  • ¼ cup thick plain yogurt or hung curd
  • 1.5 teaspoon coriander powder
  • 1 teaspoon kashmiri chili powder or paprika
  • 1 teaspoon red chili powder (hot) cayenne, adjust to taste
  • 4 tablespoon mustard oil or use avocado oil
  • ½ cup(~105g) onion paste add 1 roughly chopped medium onion to grinder and blend using as less water as possible
  • ½ cup crushed tomatoes add 2-3 small tomatoes to grinder and crush
  • 1 teaspoon salt adjust to taste
  • 1 medium onion cut into chunks
  • 1.5 teaspoon garlic paste
  • ½ teaspoon ginger paste
  • 2-3 indian green chilies hot, adjust to taste
  • 1.5 tablespoon ghee optional
  • 1 teaspoon garam masala
  • 1 teaspoon kasoori methi dried fenugreek leaves, skip if not available
  • chopped cilantro to garnish

Whole Spices

  • 1 teaspoon cumin seeds
  • 5 green cardamom pods
  • 2 cloves
  • 1 bay leaf
  • 1-2 dried red chilli optional
  • 5-7 black pepper corn

Instructions
 

Preparation

  • Add chicken to a large bowl and marinate in red chili powder, lemon juice, salt and black pepper powder. Let sit while you make the masala. 
  • Add onions to a grinder and adding as less as water as possible, make a thickish paste. Transfer to a bowl. To the same grinder, add fresh tomatoes and crush them.
  • Cut onions into big chunks or separate the petals to be added to do pyaza sauce later. You could also cut onion cubes.
  • In a small bowl, mix all the powdered spices except garam masala with yogurt.

Make The Do Pyaza Sauce

  • Warm up oil in a wide heavy bottom cooking pot (wok shaped is great). If using mustard oil, heat it a little longer until slightly smoky.
  • Crackle the whole spices in hot oil.Add the onion paste next. Cook down the onion paste on low medium heat for 8-10 minutes or until its golden brown.
  • Next add the ginger garlic paste and saute for a few seconds till you smell a nice aroma.
  • Add the tomatoes next. Cook down the tomatoes for 3-5 minutes or more until you see that the tomatoes are thickish and slightly shiny.
  • Reduce heat to low and add the yogurt mixture that we made. Keep stirring once you add yogurt and cook down for another 3-4 minutes. We want to cook off the water in yogurt, you will see tiny oil bubbles separating and the masala getting thickish and glistening.
  • Add the marinated chicken next. Bump up the heat to medium. Mix the chicken nicely such that the masala coats it and then let cook for 6-8 minutes without covering. You will see the chicken changing color as it cooks. Dont stir too much.
  • Once you see that chicken is starting to release its water, cover the pot. Let the chicken cook in its own juices. Check after 5-6 minutes, chicken would have released water. If you feel that it needs water, add ⅓ to ½ cup water. Chicken should cook through in total 8-9 minutes.
    Note - If you are using bone in chicken, depending on the size, adjust the cooking time (25-30 minutes). 
  • Open the lid, you will see a thickish sauce. If you want a runny sauce, add about some water right now and let heat up. 
  • Bump the heat to medium high and add the onion petals or chunks along with ghee, garam masala and kasuri methi. You could add some green chillies or bell pepper chunks too at this time.
  • Fry together the chicken and onions for 4-5 minutes. You will see that the onions will soften while still holding on to their color. This is perfect. Chicken do pyaza is ready!

Video

Notes

    • Chicken Size: Keep the boneless chicken pieces larger to ensure better cooking and taste in semi-dry dishes like chicken do pyaza. I usually cut 2 to 2.5 inch pieces.
    • Marination: If time permits, marinate the chicken for 1-2 hours to allow the flavors to penetrate the meat and enhance its tenderness.
    • Caramelized Onions: Take the time to let the onion paste turn golden brown to achieve the smoky and rich flavor in the dish. Be careful not to let it turn black, as it can make the sauce taste bitter.
    • Chopping Onions and Tomatoes: Finely chop the onions and tomatoes instead of making a paste if you wish.
    • Heat Levels: Pay attention to the heat levels while cooking. Add whole spices on low heat, sauté the masala on low-medium heat, reduce to low flame when adding yogurt, cook the chicken on medium heat, and fry with onions on medium-high heat. This approach helps bring out the smoky flavors and prevents overcooking.
    • Sauce Consistency: Chicken do pyaza typically has a thickish gravy, so avoid making it too runny. Adjust the cooking time and liquid content to achieve the desired consistency.
    • Pre-frying Onion Chunks : To reduce the sharp taste and aroma of onions, you can fry them separately in a tablespoon of oil before adding them to the dish.
    • Resting Time: Allow the curry to rest for 30-40 minutes before serving. This resting period allows the flavors to deepen and settle, resulting in a tastier final dish.
    • If you wish, add colorful bell peppers or tomato chunks(de seeded) when you add onion chunks.
Serving 
    • Garnish chicken do pyaza with chopped cilantro to add a freshness to it.
    • You could serve it with steamed rice, dal and a salad too.
    • Warm naan also pairs well and is a delicious vessel to scoop up the chicken.
Storing
Store the leftovers in an air tight container for 2-3 days in the fridge. You could also freeze it for a month. I usually portion out in small containers and then thaw as needed.
Thaw overnight and the reheat. You will need to add a little water while reheating. Add chopped coriander leaves to add freshness
 
 

Nutrition

Calories: 415kcalCarbohydrates: 10gProtein: 36gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 172mgSodium: 1098mgPotassium: 673mgFiber: 3gSugar: 4gVitamin A: 569IUVitamin C: 8mgCalcium: 81mgIron: 3mg
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