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Chicken Do Pyaza Recipe by Grubvineweb

Chicken Do Pyaza Recipe | #indianchickenrecipes

Chicken Do pyaza is a simple Chicken & Onion (2 separate cuts) preparation form South Asia primarily from the Indian sub-continent. The gravy in the preparation is usually scanty and the larger cuts of Onion are visible outright on presentation.
4 from 1 vote
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Indian
Servings 3 people
Calories 617 kcal


  • 700 gram Chicken (Murgi)
  • 2 tablespoons Curd/Yogurt (Dahi)
  • 3 medium Onions (Pyaz)
  • 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

Chicken Marination

  • 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



Please note: The flame of the gas was set to low-medium throughout the making of this recipe unless we have indicated otherwise in the instructions. We normally cook at this level and hence our food gets cooked much slower than others. However, we believe – the best taste culminating from all the rich ingredients can only be enjoyed if cooked slowly.
Keyword Chicken, Chicken Do pyaza, curry, dhaba style, easy recipe, gravy, Indian curry, Indian food, restaurant style