Chicken Do Pyaza

Aromatic chicken and onion curry inspired by Mughal and Persian cuisines

Chicken Do Pyaaza cooked in a variety of spices, yogurt and kaso

In India, do (pronounced ‘dough’), means two and pyaza is onion. Do pyaza refers to the onions being used in two ways. Diced onions are first fried with spices and then larger pieces of onions are added at the end to give a spicy dish which is also sweet from the onions. The pyaza style of cooking can be used for mutton, lamb, goat, beef, fish and vegetable dishes. Perfected when served with fluffy rice, roti and raita!

AuthorHungry PandaCategoryDifficultyAdvanced

Yields4 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

For the rice
 4 rice measuring cups of basmati rice
For the curry
 800 g diced chicken
 8 tbsp vegetable oil
 1 large white onion, thinly sliced
 1 stick 7.5cm/3 inch piece of fresh root ginger, peeled and grated
 4 garlic cloves, minced
 1 tsp dried fenugreek leaves kasthoori methi
 2 tbsp garam masala
 1 ¼ tsp ground chilli powder
 ¼ tsp ground turmeric
 1 tbsp ground cumin
 1 pierced green chilli
 6 peppercorns
 3 large white onions, cut in half and thinly sliced
 2 tsp tomato purée (heaped)
 4 sticks fresh coriander / cilantro, leaves and stalks chopped
 1 tsp sugar
 200 ml water
 2 tsp salt

1

Add the rice (4 cups) to the white rice level 4 line on your rice cooker bowl. Select the WHITE RICE function and press START.

2

Add 2 tbsps of the oil in a large heavy pan and put on medium-high heat. Add the diced onion, ginger, fenugreek and garlic and fry for 6-8minutes or until the onion softens / turns golden brown.

3

Add the diced chicken until it's sealed

4

Add the ground turmeric, chilli powder, garam masala, ground cumin and peppercorns then stir to coat the chicken with the spices.

5

Add the tomato puree, sugar then the water, salt, pierced chilli and raise heat to boil.

6

Reduce the heat to low and simmer gently, partially covered, for 30 minutes or until the chicken is cooked through.

7

Whilst the curry cooks add 6 tbps of oil and add the finely sliced onions to another pan.

8

Add a pinch of salt and cook on a medium heat until the onions are completely brown, sweet and tangled.

9

Then when ready stir through the fresh coriander and caramelised onions to the curry and serve next to rice.

Ingredients

For the rice
 4 rice measuring cups of basmati rice
For the curry
 800 g diced chicken
 8 tbsp vegetable oil
 1 large white onion, thinly sliced
 1 stick 7.5cm/3 inch piece of fresh root ginger, peeled and grated
 4 garlic cloves, minced
 1 tsp dried fenugreek leaves kasthoori methi
 2 tbsp garam masala
 1 ¼ tsp ground chilli powder
 ¼ tsp ground turmeric
 1 tbsp ground cumin
 1 pierced green chilli
 6 peppercorns
 3 large white onions, cut in half and thinly sliced
 2 tsp tomato purée (heaped)
 4 sticks fresh coriander / cilantro, leaves and stalks chopped
 1 tsp sugar
 200 ml water
 2 tsp salt

Directions

1

Add the rice (4 cups) to the white rice level 4 line on your rice cooker bowl. Select the WHITE RICE function and press START.

2

Add 2 tbsps of the oil in a large heavy pan and put on medium-high heat. Add the diced onion, ginger, fenugreek and garlic and fry for 6-8minutes or until the onion softens / turns golden brown.

3

Add the diced chicken until it's sealed

4

Add the ground turmeric, chilli powder, garam masala, ground cumin and peppercorns then stir to coat the chicken with the spices.

5

Add the tomato puree, sugar then the water, salt, pierced chilli and raise heat to boil.

6

Reduce the heat to low and simmer gently, partially covered, for 30 minutes or until the chicken is cooked through.

7

Whilst the curry cooks add 6 tbps of oil and add the finely sliced onions to another pan.

8

Add a pinch of salt and cook on a medium heat until the onions are completely brown, sweet and tangled.

9

Then when ready stir through the fresh coriander and caramelised onions to the curry and serve next to rice.

Chicken Do Pyaza
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Its important to make sure spices are cooked for at least 5 minutes, otherwise they won’t share much flavour to the dish. The curry can be kept in a sealed container for up to 3days in the fridge or 3 months in a freezer.