This authentic & smoky north indian curry is also know as murgh do pyaza and can be made in 30-40 minutes using common ingredients found in your pantry. It’s the perfect choice for a quick and flavorful weeknight meal, and the leftovers taste equally amazing! Chicken curries are a regular on our dinner table. At home, I have a few go-to recipes, like dahi chicken or bhuna chicken masala, which I rotate frequently. However, there are times when I like to change things up and prepare dishes that we usually enjoy ordering from or eating at restaurants. Chicken do pyaza holds a special place among our favorite takeout dishes from Indian restaurants. The rich and flavorful sauce, infused with the gentle sweetness of onions, is a hit with the kids. As for me and him, we relish the combination of tender, succulent chicken and the soft, caramelized onions that are generously soaked in the aromatic masala. Served alongside some warm naan, this chicken do pyaza is always a hit and turns out to be a delectable and satisfying meal for all of us.
Do Pyaza Meaning
In Hindi, “Do” means two and “Pyaz” means onion. Do Pyaza, also spelled as do piaza, refers to sauces or gravies that prominently feature onions as the main ingredient. There are various methods to incorporate onions in do pyaza dishes. One approach is to use twice the amount of onions (in a 2:1 ratio) compared to the quantity of the main vegetable or protein (such as meat, chicken, or paneer). Onions can be either finely chopped or ground into a paste, and they could be added to the masala base or marinade. Another technique involves adding onions at two different stages of the cooking process, ensuring their presence and flavor throughout the dish.
Origin of Do piaza dishes
Do piaza dishes have their origins in present-day Iran and Afghanistan and were introduced to South Asia by the Mughals. Mutton and chicken do pyaza are beloved dishes in the North Indian and Pakistani cuisine. Originally, do pyaza dishes were created with meat specifically for the nawabs (royal emperors). However, over time, regional variations emerged, incorporating local and seasonal ingredients. In India, vegetarian versions of do pyaza have gained popularity and are prepared using paneer, mushroom, and bhindi (bhindi do pyaza).
About Chicken Do Pyaza
Chicken do pyaza, also known as chicken dopiaza, is an extremely popular dish served in many restaurants. When dining at North Indian restaurants, you will often come across a mughlai-punjabi version of this dish. The do pyaza sauce is made by combining caramelized onions, spices, and sour yogurt, resulting in a flavorful base. What sets chicken do pyaza apart is its unique umami taste derived from the combination of onion paste in the sauce base and the inclusion of fried onion chunks towards the end of the cooking process. While it is optional to use whole spices, the addition of these spices, along with the final touch of kasoori methi (dried fenugreek leaves) and garam masala, adds an inherent punjabi flair to the dish. Taste of Chicken Do Piaza This chicken do pyaza recipe offers a medium level of spiciness, balanced with a subtle hint of sweetness from the onions. It is important to note that dishes like these are best enjoyed when cooked with a slight kick of heat. Mild versions may not provide the same depth of flavor and overall taste experience.
What Kind of Chicken Is Best to use?
Use skinless chicken whether you choose boneless or bone-in.
I prefer using boneless chicken thighs, cut into largish 2-inch pieces. However, bone-in chicken or curry cut chicken are also great choices, which are often available at halal shops in the USA. For added variety, you can even mix chicken drumsticks and thighs. Avoid using chicken breast as it tends to become dry when subjected to the high heat and bhunai (high heat sautéing) required for this dish.
When preparing chicken do pyaza, I prefer to make a thick and luscious masala that is not overly saucy. However, it is not completely dry either. If you desire a greater amount of masala, you can increase the quantities of onions and yogurt accordingly. It’s important to note that do pyaza is typically not prepared with a thin or runny gravy.
Chicken Do Pyaza Ingredients
Here are the ingredients you will need.
Chicken - Please see my notes above on how to choose. Onion- Red onions with their sharp, sweetish flavor are the best choice. However you could use yellow onions as well. Whole Spices - Cumin, Cardamom, green cardamom + dried red chillies (I forgot to add them while taking this shot) Ground Spices- Coriander powder, red chilli powder(or cayenne), kashmiri red chilli powder(or paprika), turmeric powder form the masala. Garam masala and kasoori methi (dried fenugreek leaves) are the finishing spice/herb. Tomatoes - I crush(dont puree) a few fresh campari tomatoes in a blender. You could use canned crushed tomatoes as well. Ginger garlic paste - store bought or homemade. To make at home, blend together equal quantities of fresh ginger and garlic in a small wet grinder or you could use mortar pestle as well. Yogurt/ Curd- Whole milk or full fat plain yogurt is the best. Greek yogurt is fine to use. Make sure that the yogurt is slightly sour. I like to use indian style dahi available in south asian grocery stores, it is tangier. Mustard Oil - As always, with its pungent smoky flavor, mustard oil is my oil of choice when cooking punjabi style curries. Use avocado or grapeseed oil instead. Kasoori Methi - Is a dried herb extensively used in north indian cooking. Kasoori methi is dried fenugreek leaves. It is super fragrant and has a strong flavor (a little goes a long way). If you cook north indian food at home frequently, I highly recommend stocking it up. A pack lasts a few months and is easily available on amazon.
How To Make Authentic Chicken Do Pyaza (Step by Step Photos)
Prepration
Make Do Pyaza Sauce
Note :- If you are using bone in chicken, depending on the size, adjust the cooking time (25-30 minutes or as needed).
Fry With Onions on High Heat
How to make this recipe taste like restaurant chicken dopiaza
Cook the do pyaza in extra oil. Add about ¼ to ⅓ cup tomato puree or tomato sauce. Finish with 2-3 tablespoons of heavy cream. Add tomato chunks and colorful bell pepper chunks.
Recipe Tips
Chicken Size: Keep the boneless chicken pieces larger to ensure better cooking and taste in semi-dry dishes like chicken do pyaza. I usually cut 2 to 2.5 inch pieces. Marination: If time permits, marinate the chicken for 1-2 hours to allow the flavors to penetrate the meat and enhance its tenderness. Caramelized Onions: Take the time to let the onion paste turn golden brown to achieve the smoky and rich flavor in the dish. Be careful not to let it turn black, as it can make the sauce taste bitter. Chopping Onions and Tomatoes: Finely chop the onions and tomatoes instead of making a paste if you wish. Heat Levels: Pay attention to the heat levels while cooking. Add whole spices on low heat, sauté the masala on low-medium heat, reduce to low flame when adding yogurt, cook the chicken on medium heat, and fry with onions on medium-high heat. This approach helps bring out the smoky flavors and prevents overcooking. Sauce Consistency: Chicken do pyaza typically has a thickish gravy, so avoid making it too runny. Adjust the cooking time and liquid content to achieve the desired consistency. Pre-frying Onion Chunks : To reduce the sharp taste and aroma of onions, you can fry them separately in a tablespoon of oil before adding them to the dish. Resting Time: Allow the curry to rest for 30-40 minutes before serving. This resting period allows the flavors to deepen and settle, resulting in a tastier final dish. If you wish, add colorful bell peppers or tomato chunks(de seeded) when you add onion chunks.
Serving Ideas
Garnish chicken do pyaza with chopped cilantro to add a freshness to it. In my opinion, chicken do pyaza tastes the best with parathas- plain or mint paratha. Tandoori rotis also pair great. You could serve it with steamed rice, dal and a salad too. Warm naan also pairs well and is a delicious vessel to scoop up the chicken.
Store the leftovers in an air tight container for 2-3 days in the fridge. You could also freeze it for a month. I usually portion out in small containers and then thaw as needed. Thaw overnight and the reheat. You will need to add a little water while reheating. Add chopped coriander leaves to add freshness.
