Chicken Do pyaza is a simple Chicken & Onion (2 separate cuts) recipe from South Asia. It primarily popular in the Indian sub-continent. The gravy in the preparation is usually scanty & the larger cuts of Onion are visible outright on presentation. Chicken Do pyaza is usually consumed with Roti or Nan bread. Alternatively, you can watch the video preparation on YouTube as well.
Etymology and legends
Chicken Do pyaza is a South Asian dish with origins dating back to the Mughal era. As the title suggests the two main ingredients are Chicken and Onions. Onions are cut in two different ways and are prominently featured on the face of preparation.
Chicken do pyaza is a centuries-old recipe and it has its fan-base around the world. However, it is more popular in the Indian Subcontinent and is mostly prepared in restaurants. However, the homemade version doesn’t lag in taste as the main idea remains consistent. Not to be confused with Dopiazeh from Iran, its nomenclature is linked back to Mughal courtier – Akbar Mullah Do Piyaza.
Legend has it, that he once accidentally added a significantly large amount of Onion to a dish he was preparing. His name also comes from the same legend. However, there are conflicting opinions and pieces of evidence for and against the legend and the person himself.
The recipe has been refined over time in India, Pakistan and many other south Asian countries. This brings us what we get on our plates today in restaurants or households of South Asia. There are other variations of the dish as well like Ghost do pyaza, Bhindi do pyaza, etc. which have gained significant attention in the same region.
Chicken Do Pyaza recipe
Chicken Do pyaza
- 700 gram Chicken (Murgi)
- 2 tablespoons Curd/Yogurt (Dahi)
- 3 medium Onions (Pyaz)
- 1½ medium Tomatoes (Tamatar)
- 1 inch Ginger (Adrak)
- 10 cloves Garlic (Lehsun)
- 1 handful of Coriander leaves (Dhania patta)
- 2 Green chilies (Hari Mirch)
- 2 Bay leaves (Tez Patta)
- 1 teaspoon Cumin seeds (Jeera)
- 1 small bark Cinnamon (Dalchini)
- 3 Cloves (Long)
- 2 Green Cardamom (Choti Elaichi)
- 1 teaspoon Turmeric powder (Haldi powder)
- 2 teaspoons Red Chili powder (Lal Mirch powder)
- 2 teaspoons Cumin powder (Jeera powder)
- Mustard oil (Sarson ka tel)
- Salt – as per taste (Namak)
- Cut & take petals out of 1 Onion, roughly chop the other 2 Onions, roughly chop 1½ Tomatoes & chop Ginger
- In a grinder jar, add 10 garlic cloves, chopped Ginger & grind down to a paste
- Separately, grind the chopped Tomatoes to a paste
- In a mortar & pestle, crush the Cloves, Green Cardamom & Cinnamon
- Chop down the Coriander leaves and slit 2 Green chilies for garnishing
- Place the Chicken pieces in a large bowl or plate, add 2 tablespoon Curd/Yogurt, 1 teapoon Turmeric powder, 2 teaspoon Red Chili powder, 1½ Cumin powder, 2 tablespoon Ginger Garlic paste, Salt as per taste, 2 tablespoon Mustard oil. Marinate Chicken with all the ingredients mentioned. Once done, set it aside for ½ hour.
- Place a kadai (wok) & turn on the gas. Add refined oil & let it heat up
- Once the oil heats up, add the Onion petals & shallow fry over low-medium flame. Once done, take them out gently
- In the same oil on the kadai (wok), add 2 Bay leaves, 1 teaspoon Cumin seeds, the crushed Cloves, Green Cardamom & Cinnamon and stir a little
- Add chopped Onion and cook till it turns light brown
- Once the Onion turns light brown, add the Tomato paste, salt as per taste, ½ teaspoon Red Chili powder & mix together. Cook for 5 minutes
- After 5 minutes, add the marinated Chicken pieces, cover the kadai (wok) with a lid & cook for 5 minutes over medium flame.
- After 5 minutes flip the Chicken pieces & again cover with a lid to cook for 8 minutes.
- After 8 minutes, flip the Chicken pieces again and add the shallow fried petals. Add Coriander leaves, the slit green Chilies & cook for another 5 minutes
- After 5 minutes Chicken Do pyaza should be ready to serve
*Our Chicken Do pyaza recipe is a homegrown recipe and we do not associate with any individual or entity subscribing to its authenticity. We strongly believe that the authenticity of a dish is limited to a small nucleus of a family and its extensions.