Chicken Do Pyaza is a cherished dish in North Indian cuisine. The term “Do Pyaza” means “double onions,” showing onions used at two cooking stages. This dish is a favorite among North Indians for generations, signifying the warmth of home-cooked meals. It showcases spice blending and flavor harmony which is core to Indian culinary traditions. Families often make it during celebrations, gatherings, and feasts, reflecting togetherness.
Discover authentic Indian flavors in Chicken Do Pyaza, where tender chicken meets aromatic spices.
Chicken Do Pyaza – A Flavorful Indian Delight
4
servings20
minutes40
minutesDelve into the rich tapestry of North Indian cuisine with Chicken Do Pyaza. This culinary masterpiece features succulent chicken infused with the aromatic essence of double onions. As you savor each bite, you’ll discover the artful blend of flavors that define this iconic dish. With its roots deeply embedded in North Indian traditions, Chicken Do Pyaza offers more than just a meal – it’s an exploration of heritage and taste. From the meticulous marination to the symphony of spices, every aspect of this recipe embodies the essence of North Indian culinary craftsmanship. Whether shared during festive celebrations or relished as a comforting family meal, Chicken Do Pyaza invites you to experience the flavors and cultural richness of North India, one delectable bite at a time.
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Ingredients
500g bone-in chicken pieces, cleaned and washed
3 large onions, finely sliced
2 tomatoes, pureed
2 green chilies, slit
1 tablespoon ginger-garlic paste
1/2 cup yogurt
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 cup vegetable oil
Fresh coriander leaves for garnish
Salt to taste
Directions
- Heat vegetable oil in a pan. Add cumin seeds and let them splutter.
- Add finely sliced onions and sauté until golden brown.
- Stir in ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add pureed tomatoes and cook until the oil starts to separate.
- Reduce the heat and add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
- Add chicken pieces and coat them with the masala. Cook for 5-7 minutes until the chicken changes color.
- Stir in yogurt and green chilies. Cook for another 5 minutes.
- Add a cup of water, cover, and simmer until the chicken is tender and fully cooked.
- Sprinkle garam masala and garnish with sautéed onions and fresh coriander leaves.
- Serve hot with steamed rice, naan, or roti.
Quick Notes
- For a richer flavor, marinate the chicken in yogurt and spices for at least an hour before cooking.
- Adjust the spiciness according to your taste preference.
- Sautéing onions separately and using them as a garnish adds a delightful texture to the dish
