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    Home » Recipes » Chicken

    Chicken Do Pyaza

    Published Feb 8, 2020, modified Mar 26, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 6 Comments /

    Jump to Recipe
    Pin image dish in bowl with text overlay

    An Indian favourite, this delicious aromatic chicken & onion curry has wonderful depth of flavour, and is perfect with rice or rotis.

    Chicken Do Pyaza in a glass bowl surrounded by ingredients and white rice.
    Chicken Do Pyaza

    Chicken Do Pyaza is a chicken curry in a masala onion sauce, it is rich and wonderfully fragrant.

    Serve chicken do pyaza with plain fluffy rice or warm rotis, and raita.

    Jump to:
    • What is do pyaza?
    • The spices
    • Helpful tips
    • Storing leftovers
    • More Indian recipes
    • 📋 Recipe

    What is do pyaza?

    Originally inspired by Mughal and Persian cuisines, do pyaza or do piaza curries are found on menus throughout India.

    In India, do (pronounced ‘dough’), means two and pyaza is onion.

    Do pyaza refers to the onions being used in two ways for this dish. Diced onions are first fried with spices, and then larger pieces of onions are added towards the end.

    It is a spicy dish but it is also slightly sweet from the onions.

    The do pyaza style of cooking can also used for mutton, lamb, goat, beef, fish and vegetable dishes.

    The spices

    This recipe uses spices commonly used in the preparation of Indian food.

    The whole spices are first lightly fried to release their oils, and the dry powders are added once the onion is browned.

    Smash the green and black cardamoms before frying to release their wonderful flavours.

    Then adjust the red chilli powder and green chillies according to taste. The quantities used here make a medium spicy curry.

    For a milder heat, substitute the red chilli powder with this red chilli paste, as it uses milder Kashmiri red chillies, or leave out the green chillies.

    Helpful tips

    • Lightly fry the whole spices to release their flavours which will flavour the oil.
    • Add diced onions and cook till golden, then add the garlic, ginger and green chillies, and lightly sauté.
    • Mix in the chopped tomatoes and cook for 2-3 minutes.
    • Next, add the powdered spices (adding a little water to prevent sticking and burning), and cook for at least 5 minutes*.
    • Stir in the chicken pieces – you could use small cuts of chicken on the bone (skin removed) or chicken breast cut into small cubes.
    • Mix till the chicken is coated in the masala (spice) mixture, and cook uncovered for 15 minutes.
    • Now add the yogurt and the larger cut pieces of onion to lightly cook for the remaining 5 minutes, and mix in the remaining garam masala.

    *It is important to always make sure spices are cooked for at least 5 minutes, otherwise they won’t impart much flavour to the dish.

    Storing leftovers

    Transfer to an airtight container and keep in the fridge up to 48 hours, or freeze for up to a month.

    Defrost in the fridge and reheat thoroughly before serving.

    When reheating, you may need to add a tiny amount of water if it is too dry.

    More Indian recipes

    • Punjabi Chicken Curry
    • Kashmiri Dry Lamb
    • Shami Kebabs
    • Lamb Tikka
    • Lamb Chops
    • Hyderabadi Chicken 65
    • Chicken Curry With Potatoes
    • Tandoori Chicken
    • Green Moong Dal Halwa

    ⭐️ Are you making this Chicken Do Pyaza recipe? I’d love to know how it turned out in the comments!

     Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    ⚜

    📋 Recipe

    closeup on chicken do pyaza

    Chicken Do Pyaza

    Nicole Shroff
    An Indian favourite, this delicious aromatic chicken & onion curry has wonderful depth of flavour, and is perfect with rice or rotis.
    5 from 8 votes
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    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Dinner, Mains
    Cuisine Indian
    Servings 4 people
    Calories 468 kcal

    Ingredients

    • 3 tablespoons olive oil
    • 3 whole black cardamoms smashed
    • 4 green cardamom smashed
    • 4 cloves
    • 1 teaspoon black peppercorns
    • 1 teaspoon cumin seeds
    • 2 medium onions diced
    • 2 inches ginger (1 tablespoon) grated or chopped
    • 2 cloves garlic (1½ teaspoons) minced
    • 3 green chilli chopped, adjust quantity to taste
    • ¼ teaspoon cinnamon powder
    • ½ teaspoon turmeric powder
    • 1 teaspoon red chilli powder adjust according to taste
    • 1.5 teaspoons cumin powder
    • 1.5 teaspoons coriander powder
    • 1 teaspoon garam masala powder
    • water as required
    • 200 grams tinned tomatoes 1 cup, chopped
    • salt to taste
    • 1 kilos boneless chicken cut into small pieces, or small pieces of chicken on the bone
    • 1 medium onion cut into large cubes and separated
    • 60 grams plain yogurt ¼ cup
    • ½ teaspoon garam masala

    Instructions
     

    • 3 tablespoons olive oil, 3 whole black cardamoms, 4 green cardamom, 4 cloves, 1 teaspoon black peppercorns, 1 teaspoon cumin seeds
      On a low-medium flame, heat the oil in a large saucepan and add green and black cardamom, cloves, peppercorns and cumin seeds. Allow them to gently fry for around half a minute, taking care that they do not burn.
    • 2 medium onions
      Add diced onions and sauté till lightly browned.
    • 2 cloves garlic, 3 green chilli, 2 inches ginger
      Mix in the green chilli, garlic and ginger and sauté for a further minute.
    • 200 grams tinned tomatoes
      Then stir in chopped tomatoes and lightly fry for 2-3 minutes.
    • ¼ teaspoon cinnamon powder, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1.5 teaspoons cumin powder, 1.5 teaspoons coriander powder, 1 teaspoon garam masala powder, water
      Next, add cinnamon, turmeric, red chilli powder, cumin, coriander, and 1 teaspoon of garam masala powder. Add a couple of tablespoons of water, so that the masala powders do not stick to the bottom of the pan and burn. Cook the masala (spice) mixture for around 5 minutes, adding slightly more water if necessary.
    • 1 kilos boneless chicken
      Add the chicken and mix well to ensure it is well coated in masala sauce. Cook uncovered for 15 minutes, stirring occasionally.
    • 1 medium onion, 60 grams plain yogurt, ½ teaspoon garam masala
      Stir in the yogurt and the larger pieces of onion, then sprinkle over the remaining garam masala. Mix together well and cook for a further 5 minutes. Serve with warm fluffy rice.

    Notes

     
    • Smash the green and black cardamoms before using for wonderful flavour.
    • Lightly frying the whole spices releases their oils and flavours the oil.
    • Cooking the masala powders slowly on a low-medium heat helps to release the oils and the flavours begin to come together.
    • Make sure the spices are cooked for at least 5 minutes to add flavour to the dish.
    • The masala powders will burn if the pan becomes dry, so add a little water now and again. After 5 minutes of cooking, the mixture should be a loose paste.
    • You could either use small cuts of chicken on the bone (without skin) or chicken breast cut into small cubes. 
    • Store leftovers in a sealed container and keep in the fridge for up to 48 hours or freeze for up to a month. Defrost fully and reheat through properly before serving.
     

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 468kcalCarbohydrates: 18gProtein: 56gFat: 19gSaturated Fat: 3gCholesterol: 162mgSodium: 428mgPotassium: 1267mgFiber: 5gSugar: 6gVitamin A: 549IUVitamin C: 19mgCalcium: 92mgIron: 3mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. Sox

      November 15, 2020 at 8:40 pm

      Can you tell me how much 2 inches of ginger is please? 2 inches square? 2 inch slice? … ginger varies in size and thickness and can overpower a dish if I get this ingredient wrong. I would appreciate your guidance on this one.
      Do you add garlic and ginger generally in equal portions?
      Thanks in advance.

      Reply
      • Nicole Shroff

        November 15, 2020 at 11:34 pm

        You will need 1 tablespoon of grated or chopped fresh ginger, and one and a half teaspoons of garlic. Thanks for your question, I have gone ahead and changed it on the recipe card.

        Reply
    2. Samantha Sharan

      October 29, 2020 at 6:55 am

      5 stars
      This was delicious. Full of flavour and warming.
      I used skinless chicken thighs and show cooked it.. Until my chicken was beginning to shred.
      I’ll definitely be making this again.
      Thanks 😊

      Reply
      • Nicole Shroff

        October 29, 2020 at 11:56 am

        Oh yes chicken thighs are perfect for this, thank you so much for your lovely comment!

        Reply
    3. mohan kumar

      February 15, 2020 at 1:00 pm

      Nice blog to follow while preparing recipes.
      Thank you so much for sharing with us.

      Reply
    4. Makeup Muddle

      February 09, 2020 at 11:39 pm

      5 stars
      Oh my gosh what a delicious sounding recipe! I had to rate it 5 stars, it made my mouth water just reading about it. I’ve bookmarked it and will give it a try this week xo

      Makeup Muddle

      Reply

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