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Chicken Do Pyaza is a classic North Indian curry, well-loved for its unique use of a generous amount of onions, which are added at two different stages in the cooking, giving layers of sweetness, crunch, and depth. Boneless chicken pieces are marinated in spices and then simmered with tomatoes, ginger, garlic, and assorted whole and powdered spices, while the onions are both sautéed and added in large chunks for that signature texture contrast. This dish balances a rich, thick gravy with soft chicken, making it a perfect pairing with roti or steamed rice. It’s especially suitable for a hearty lunch or dinner. Feel free to swap in green chillies for extra heat or use bone-in chicken for more flavor. Prepared once, it reheats beautifully and is great for make-ahead meal prep.
15 ingredients
Marinate the chicken with curd, salt (¼ tsp from total), turmeric powder, and half the ginger garlic paste. Mix well and set aside for 15 minutes.
Heat oil in a pan. Add cumin seeds and let them splutter.
One serving is 1 katori (about 200g) · 200 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 543 kcal | 23% |
| Protein | 21 g | 38% |
| Total Fat | 25 g | 41% |
| Carbohydrate | 20 g | 7% |
| Fiber (Total) | 5 g | 18% |
| Vitamins & Minerals | ||
| Sodium | 1262 mg | 63% |
| Potassium | 384 mg | 11% |
| Calcium | 115 mg | 11% |
| Iron | 2 mg | 14% |
| Zinc | 2 mg | 14% |
| Vitamin A (RAE) | 16 µg | 2% |
| Vitamin C | 1 mg | 1% |
| Vitamin D | 0.62 µg | 4% |
| Folate (B9) | 8 µg | 3% |
Missing data: These are minimums. 5 of the figures below are missing data for 2 ingredients — Chicken, poultry, leg, skinless; Salt — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Add the sliced onions and sauté until they turn golden brown.
Add remaining ginger garlic paste and cook until the raw smell disappears.
Add chopped tomato and green chilli. Cook till tomatoes turn soft.
Add coriander powder, red chili powder, and the remaining salt. Cook the spices for 1 minute.
Add the marinated chicken and stir well. Cook till chicken changes color.
Add the quartered onions and mix well. Cover and cook on low heat for 12 minutes, stirring occasionally, until the chicken is tender and the onions are cooked but still retain some texture.
Sprinkle garam masala and mix well. Garnish with fresh coriander and cook uncovered for 2 minutes.
Serve hot with roti or rice.
by Workfile
