Chicken Do Pyaza Recipe
A bold, flavorful dish where juicy chicken meets caramelized and crispy onions in a rich, spiced gravy.
Ingredients
For the Marinade:
- 500 g chicken bone-in or boneless, your call
- ½ cup yogurt
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon ginger-garlic paste
For the Gravy:
- 2 tablespoons oil or ghee
- 3 onions 2 sliced, 1 finely chopped
- 2 tomatoes pureed
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon kasuri methi dried fenugreek leaves, optional but worth it
- ½ teaspoon salt adjust to taste
- ½ cup water
- 1 tablespoon lemon juice
- Fresh coriander for garnish
Instructions
- Mix chicken with all marinade ingredients and let it rest for at least 15 minutes.
- Heat oil in a deep pan and sauté cumin seeds until they crackle.
- Add chopped onions and cook until golden brown.
- Stir in ginger-garlic paste and cook until the raw smell disappears.
- Pour in tomato puree and add salt, turmeric, red chili, and coriander powder. Cook until oil separates.
- Add marinated chicken and cook on high heat for 5 minutes.
- Lower the heat, add water, cover, and let it simmer for 20 minutes.
- Fry the sliced onions separately until crispy and mix them into the gravy.
- Sprinkle garam masala, kasuri methi, and lemon juice before turning off the heat.
- Garnish with fresh coriander and serve hot with naan or rice.
Notes
Nutritional Information (Per Serving)
- Calories: ~400
- Total Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
Vitamins & Minerals (Per Serving)
- Vitamin A: 15%
- Iron: 12%
- Calcium: 10%
- Vitamin C: 18%
- Potassium: 14%
Pro Tips for the Best Chicken Do Pyaza
- Use bone-in chicken for deeper flavor.
- Double-fry the onions for that signature taste.
- Marinate longer if you have the time.
- Kasuri methi adds magic—don’t skip it!
- For extra heat, throw in some green chilies.