Chicken Do Pyaza

Chicken Do Pyaza is a classic North Indian and Mughlai-style curry famous for its bold onion flavor and rich, aromatic gravy. The name “Do Pyaza” literally means “double onion,” which reflects the signature cooking method of using onions in two stages—one batch cooked into the masala for a deep base flavor and another added later for sweetness and texture. This unique combination creates a perfect balance between spicy, savory, and mildly sweet.

Traditionally prepared in royal Mughlai kitchens, Chicken Do Pyaza has now become a favorite in Indian homes and restaurants alike. It stands out because it’s not overly creamy or heavy, yet it’s packed with layers of flavor. When served with naan or jeera rice, this dish becomes a comforting, crowd-pleasing meal.

Why I Love This Recipe

I love Chicken Do Pyaza because it celebrates the natural sweetness of onions while still delivering bold spice and richness.

The texture is divine—soft chicken coated in thick masala with tender onion petals that melt in your mouth. It’s the kind of curry that feels indulgent yet balanced. It’s also versatile, quick enough for weeknights, and elegant enough for special occasions.

Why It’s a Must-Try Dish

• Unique double onion flavor
• Perfect balance of sweet, spicy, and savory
• Thick, restaurant-style gravy
• No heavy cream required
• Easy to customize for spice level
• Tastes even better the next day

Recipe Overview

Category	Details
Course	Main Course
Cuisine	North Indian / Mughlai
Preparation Time	20 minutes
Cooking Time	40 minutes
Total Time	1 hour
Servings	4
Calories per Serving	~430–480 kcal

Ingredients

For Marinating the Chicken

• 750 g chicken (bone-in or boneless)
• ½ cup yogurt (curd)
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp salt
• 1 tbsp lemon juice (optional)

For the Do Pyaza Masala

• 4 tbsp oil or ghee
• 2 bay leaves
• 1 tsp cumin seeds
• 2 large onions, finely chopped (for base)
• 1½ tbsp ginger-garlic paste
• 2 medium tomatoes, finely puréed
• 1½ tsp coriander powder
• 1 tsp cumin powder
• 1 tsp Kashmiri red chili powder
• ½ tsp garam masala
• Salt to taste

For Second Onion Addition

• 2 medium onions, cut into thick petals
• 1 tbsp butter or ghee
• ½ tsp sugar (optional)

For Garnish

• Fresh coriander leaves
• Julienned ginger
• Green chilies (optional)

Cooking Directions (Quick Summary)

1. Marinate chicken
2. Prepare onion-tomato masala
3. Add chicken and cook
4. Add second batch of onion petals
5. Simmer until thick and glossy

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

1. Mix yogurt, ginger-garlic paste, turmeric, chili powder, salt, and lemon juice.
2. Add chicken and coat well.
3. Cover and marinate for 20–30 minutes.

Step 2: Cook the Base Masala

4. Heat oil or ghee in a heavy pan.
5. Add bay leaves and cumin seeds.
6. Add finely chopped onions and sauté until deep golden brown.

Step 3: Add Ginger-Garlic & Tomatoes

7. Add ginger-garlic paste and cook 2 minutes.
8. Add tomato purée and cook until oil separates.
9. Add coriander powder, cumin powder, chili powder, and salt.
10. Bhunao the masala until thick and glossy.

Step 4: Cook the Chicken

11. Add marinated chicken.
12. Cook on medium-high flame for 6–8 minutes until chicken sears and releases moisture.
13. Cover and simmer for 15–18 minutes until chicken is tender.

Step 5: Add Second Onion Batch

14. Heat butter in a separate pan.
15. Sauté onion petals quickly until slightly golden.
16. Sprinkle sugar (optional) for light caramelization.
17. Add these onions to the curry.

Step 6: Final Touch

18. Sprinkle garam masala.
19. Simmer uncovered for 5 minutes to thicken.
20. Garnish with coriander, ginger, and green chilies.

How to Serve

Serve Chicken Do Pyaza hot with:

• Butter naan
• Tandoori roti
• Lachha paratha
• Jeera rice
• Plain basmati rice

Serve with:

• Onion salad
• Lemon wedges
• Mint chutney

Recipe Tips

✔ Use fresh, firm onions for perfect onion petals
✔ Bhunao the masala well for deep flavor
✔ Don’t overcook the second onion batch
✔ Bone-in chicken gives richer gravy
✔ Balance spice with sweetness from onions

Variations (Detailed)

1. Mughlai Chicken Do Pyaza

Add 2–3 tbsp fresh cream and crushed cashew paste for royal richness.

2. Spicy Do Pyaza

Add slit green chilies, extra red chili powder, and black pepper.

3. Dry Chicken Do Pyaza

Reduce gravy and cook uncovered for a semi-dry restaurant-style dish.

4. Butter Chicken Do Pyaza

Add more butter and finish with cream for richer texture.

5. No-Tomato Do Pyaza

Use yogurt and onion paste instead of tomatoes.

Freezing & Storage

• Refrigerator: 3–4 days in airtight container
• Freezer: Up to 2 months
• Reheating: Low flame with splash of water or butter

Special Equipment Needed

• Heavy-bottom kadhai or pan
• Sharp knife
• Cutting board
• Mixing bowls
• Wooden spatula
• Measuring spoons

FAQ

Q: Why is it called Do Pyaza?
Because onions are added in two stages—one cooked into the masala and one added later.

Q: Can I make it without tomatoes?
Yes, yogurt and onion paste can replace tomatoes.

Q: Is Chicken Do Pyaza spicy?
It is medium spicy but easily adjustable.

Q: Can I use boneless chicken?
Yes, chicken thighs work best for juicy texture.

Q: Can I make it in a pressure cooker?
Yes, but always bhunao the masala first for best flavor.

Conclusion

Chicken Do Pyaza is a beautifully balanced curry that highlights the natural sweetness of onions while delivering deep, bold Indian spices. The double-onion technique gives this dish its signature flavor and texture—making it one of the most loved restaurant-style chicken curries. Whether you’re cooking for family, guests, or simply craving a flavorful homemade meal, Chicken Do Pyaza never disappoints. Serve it with hot naan and enjoy a true North Indian classic right from your kitchen.