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Chicken Do Pyaza Recipe (Indian Onion-Rich Chicken Curry)

Chicken Do Pyaza

A classic North Indian chicken curry featuring chicken cooked in a rich onion-tomato gravy, finished with crunchy onion petals.
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Prep Time 20 minutes
Cook Time 55 minutes
Marinating time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 500 g chicken thighs bone-in, cut into bite-sized pieces
  • 120 g plain yogurt full-fat dahi, whisked
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp salt
Curry Base & Onions
  • 3 tbsp cooking oil divided (1 tbsp for petals, 2 tbsp for gravy)
  • 2 large red onions finely chopped (about 250g)
  • 1 medium red onion cut into 2.5-cm / 1-inch square petals (about 150g)
  • 1 tsp cumin seeds
  • 1 whole bay leaf
  • 3 whole green cardamom pods lightly crushed
  • 1 piece cinnamon stick about 2.5-cm / 1-inch
  • 3 whole cloves
  • 1 1/2 tbsp ginger-garlic paste
  • 2 medium tomatoes finely chopped or pureed (about 200g)
  • 1 tbsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp salt or to taste
  • 120 ml water
  • 1/2 tsp garam masala
  • 1 tsp kasuri methi dried fenugreek leaves
  • 2 tbsp fresh coriander leaves chopped, for garnish

Equipment

  • 1 Deep pan or Kadai A heavy-bottomed pan or deep skillet works best to prevent the onions from burning.
  • 1 Mixing bowl For marinating the chicken.

Method
 

  1. In a mixing bowl, combine the chicken pieces, plain yogurt, turmeric powder, Kashmiri red chili powder, and 1/2 teaspoon of salt. Mix thoroughly to coat the chicken. Cover and let marinate at room temperature for 30 minutes.
  2. Heat 1 tablespoon of cooking oil in a deep pan or kadai over medium heat. Add the onion petals and sauté for 4 minutes, stirring constantly. The petals should soften slightly and turn translucent at the edges but retain their crunch. Remove them from the pan and set aside.
  3. Add the remaining 2 tablespoons of oil to the same pan over medium heat. Add the cumin seeds, bay leaf, crushed green cardamom, cinnamon stick, and cloves. Cook for 1 minute until the seeds sizzle and become fragrant.
  4. Add the finely chopped onions and 1/2 teaspoon of salt. Sauté over medium heat for 15 minutes, stirring frequently to ensure even cooking. The onions must turn a uniform deep golden brown.
  5. Add the ginger-garlic paste to the browned onions. Cook for 2 minutes, stirring continuously, until the raw garlic aroma dissipates.
  6. Add the pureed tomatoes, coriander powder, and cumin powder. Sauté over medium heat for 8 minutes, stirring regularly. The masala is ready when it darkens in color and you see tiny droplets of oil separating from the sides of the mixture.
  7. Add the marinated chicken and all of its marinade to the pan. Increase the heat to medium-high and cook for 5 minutes, stirring to coat the chicken pieces well with the tomato-onion base.
  8. Pour in 120 ml of water and stir to combine. Bring the liquid to a simmer. Cover the pan with a tight-fitting lid, turn the heat to low, and cook for 15 minutes. The chicken is cooked through when it is tender and the thickest piece registers an internal temperature of 74°C / 165°F.
  9. Remove the lid and stir in the reserved sautéed onion petals, garam masala, and crushed kasuri methi. Simmer uncovered over medium-low heat for 5 minutes, allowing the petals to absorb the gravy flavors. Garnish with chopped coriander leaves and serve.

Notes

For a milder curry, scrape out the inner ribs and seeds of the tomatoes before pureeing.
Bone-in chicken thighs provide the most succulent texture, but boneless thighs cut into 4-cm pieces also work well. Adjust cooking time slightly and verify with a meat thermometer.