Chicken Do Pyaza is a colourful and flavourful dish that comes from the rich culinary traditions of North India. "Do Pyaza" literally translates to "two onions," indicating that two onions are the mainstay of this dish. The two onions are used in two forms: one saut ed and caramelised so it creates a lot of good flavour as a base, and another added later in cooking, often in bigger chunks, to balance it out with some contrasting texture and fresh taste. Traditionally, this curry would begin with the marinating of tender chicken pieces in a spice paste blend consisting of yoghurt and occasionally lemon juice so that flavours and moisture get infused into the meat. Aromatics like cumin, coriander, garam masala, and turmeric are added to the marinated chicken for cooking. Delicious Chicken Do Pyaza recipe. This gives a very aromatic, heavy gravy that clings wonderfully all over the chicken. Onions add to the dish an essential feature as a whole: depth. The caramelised onions bring sweetness, richness, and body, which moderates the crispness introduced by the chunks of onion added, thus preventing the gravy from becoming overly rich. Discover this recipe for Chicken Do Pyaza. Other ingredients, such as bell peppers and tomatoes, are mixed into the dish, and these usually add varied colours as well as somewhat to the flavour level. Chicken Do Pyaza is usually eaten on its own or served with naan or steamed basmati rice so that one can savour the richness of the gravy. It is quite popular in Indian restaurants, as well as a favourite for festive events and family gatherings. So, the dish is not only a feast for taste buds but also a feast for the eyes as it is very colourful and has aromatic spices. Each small bite of Chicken Do Pyaza celebrates flavours, making it one of the finest and most famous staple dishes of Indian cuisine.

• 1 kg chicken
• 3 tsp kashmiri chilli powder
• 1 tsp turmeric
• 1 tsp salt
• 2 tbsp ginger garlic paste
• Lemon
• 5 tbsp oil
• 2 onion
• 2 tsp cumin
• 1 tbsp coriander
• 1 tsp fenugreek leaves
• 3 tomatoes
• 1/3 cup yoghurt
• 2 green chillies
• 2 curry leaves
• Coriander

• Chicken Do Pyaza is a delicious North Indian dish incorporated with a lot of onions for its rich flavours.
• The name "Do Pyaza" literally derives from two onions, denoting the preparation of this recipe, which uses onions two times.
• This is, therefore, a special meal for special occasions, all the more so as a comforting, heavy meal during family gatherings. This is how you prepare it from scratch by marinating the chicken.
• Take 1 kg of chicken and put it in a large mixing bowl. Add 2 Tsp Kashmiri chilli powder, 1 Tsp turmeric, 1 Tsp salt, and 1 tablespoon of ginger-garlic paste. The Kashmiri chilli powder gives the chicken an intense red colour besides adding a dull level of heat that blends well with it for further flavour.
• Pour half a lemon juice over the mixture, which will not only tenderise the meat but also add a zesty flavour to it.
• Mix up everything properly, making sure the chicken is well covered by the marinade.
• Now cover up the bowl with its lid and keep it for at least 30 minutes, or you can refrigerate it for a couple of hours so that the flavours get married to each other perfectly.
• Now, we should marinate the chicken. Heat 5 tablespoons of vegetable oil in a heavy-bottomed pan over medium heat.
• Add the large red onion, finely diced, to the pan and saut them till they turn golden brown. It is this caramelisation process that gives the dish its sweetness.
• Then add one tablespoon of ginger garlic paste and stir for another minute or until the raw smell of the ginger and garlic disappears.
• Add one tablespoon of Kashmiri chilli powder, two teaspoons of ground cumin, one tablespoon of ground coriander, and one teaspoon of dried fenugreek leaves. It is an excellent and robust base for this aromatic base in the dish.
• After the spices have been cooked for a minute, add three blanched and blended Roma tomatoes into a smooth puree. This thick and rich tanginess is added to the sauce.
• Stir the mixture well and cook until the oil separates from the masala, which it does when the flavours are set.
• Then add one-third cup of plain yoghurt; keep stirring it so that it doesn't curdle. The yoghurt not only makes the sauce creamy but also, more importantly, brings the spices into balance, you know.
• Finally, add 1 cup of hot water to the pan and let that mixture boil lightly.
• As soon as your mixture starts to boil, add your marinated chicken to that pot. Stir it properly so the chicken is coated well with the sauce.
• Then cover the pan and let the chicken cook for a time, roughly about 20-25 minutes, till the chicken gets tender and just done.
• In the last 2 min of cooking, add one medium brown onion cut in pieces and two green chillies slit from the middle, both for flavour and texture.
• Add curry leaves if available, 2 sprigs at this stage will add a fragrance aroma.
• When the chicken is cooked and the sauce thickens to your liking, taste it and adjust your seasoning if necessary.
• Serve Chicken Do Pyaza hot and garnished with fresh coriander to add a pop of colour and freshness to the dish.
• You can serve the dish with steamed basmati rice, naan, or roti, so it could be a superb centrepiece meal.
• The flavours are tidy, and the chicken in Chicken Do Pyaza is tender and succulent.