Chicken Do Pyaza

Smoky and flavorful, this one-pot Chicken Do Pyaza features boneless chicken cooked with double the onions, added at different stages, along with aromatic Indian spices and creamy yogurt.

Also known as Murgh Do Pyaza, this authentic, north indian restaurant style chicken recipe comes together in just 30-40 minutes using pantry staples. Perfect for a quick, flavorful weeknight meal—plus, the leftovers taste just as amazing!

Chicken curries are a regular on our dinner table. At home, I have a few go-to recipes, like dahi chicken or bhuna chicken masala, which I rotate frequently. However, there are times when I like to change things up and prepare dishes that we usually enjoy ordering from or eating at restaurants.

Chicken do pyaza is one of our favorite Indian takeout dishes. The rich, flavorful sauce with sweet onions is a hit with the kids, while we love the tender chicken and caramelized onions soaked in aromatic masala.

About Chicken Do Pyaza

Chicken Do Pyaza, or Dopiaza, is a beloved restaurant dish with both vegetarian and non-vegetarian versions, like bhindi do pyaza. It features chicken cooked with lots of onions, yogurt, tomatoes and spices.

"Do" means two, and "Pyaz" means onion in Hindi. Dopyaza dishes highlight onions as the star ingredient and are cooked a few ways. One method uses twice the onions (2:1 ratio) compared to the main protein or vegetable, while another approach adds onions at two different stages to enhance their flavor and texture throughout the dish.

My chicken do pyaza recipe has a medium level of spiciness which is balanced with a subtle hint of sweetness from the onions. Please note that dishes like these are best enjoyed when cooked with a slight kick of heat. Mild versions may not provide the same depth of flavor and overall taste experience.

What Kind of Chicken Is Best to use?

Use skinless chicken whether you choose boneless or bone-in.

• I prefer using boneless chicken thighs, cut into largish 2-inch pieces.
• However, bone-in chicken or curry cut chicken are also great choices, which are often available at halal shops in the USA.
• For added variety, you can even mix chicken drumsticks and thighs.
• Avoid using chicken breast as it tends to become dry when subjected to the high heat and bhunai (high heat sautéing) required for this dish.

When preparing chicken do pyaza, I prefer to make a thick and luscious masala that is not overly saucy. However, it is not completely dry either.

If you desire a greater amount of masala, you can increase the quantities of onions and yogurt accordingly. It's important to note that do pyaza is typically not prepared with a thin or runny gravy.

Chicken Do Pyaza Ingredients

Here are the ingredients you will need.

• Chicken - Please see my notes above on how to choose.
• Onion- Red onions with their sharp, sweetish flavor are the best choice. However you could use yellow onions as well.
• Whole Spices - Cumin, Cardamom, green cardamom + dried red chillies (I forgot to add them while taking this shot)
• Ground Spices- Coriander powder, red chilli powder(or cayenne), kashmiri red chilli powder(or paprika), turmeric powder form the masala. Garam masala and kasoori methi (dried fenugreek leaves) are the finishing spice/herb.
• Tomatoes - I crush(dont puree) a few fresh campari tomatoes in a blender. You could use canned crushed tomatoes as well.
• Ginger garlic paste - store bought or homemade. To make at home, blend together equal quantities of fresh ginger and garlic in a small wet grinder or you could use mortar pestle as well.
• Yogurt/ Curd- Whole milk or full fat plain yogurt is the best. Greek yogurt is fine to use. Make sure that the yogurt is slightly sour. I like to use indian style dahi available in south asian grocery stores, it is tangier.
• Mustard Oil - As always, with its pungent smoky flavor, mustard oil is my oil of choice when cooking punjabi style curries. Use avocado or grapeseed oil instead.
• Kasoori Methi - Is a dried herb extensively used in north indian cooking. Kasoori methi is dried fenugreek leaves. It is super fragrant and has a strong flavor (a little goes a long way). If you cook north indian food at home frequently, I highly recommend stocking it up. A pack lasts a few months and is easily available on amazon.

How To Make Authentic Chicken Do Pyaza (Step by Step Photos)

Prepration

1. Add chicken to a large bowl and marinate in red chili powder, lemon juice, salt and black pepper powder. Let sit while you make the masala.
2. Add onions to a grinder and adding as less as water as possible, make a thickish paste. Transfer to a bowl. To the same grinder, add fresh tomatoes and crush them.
3. Cut onions into big chunks or separate the petals to be added to do pyaza later. You could also cut onion cubes.
4. In a small bowl, mix all the powdered spices except garam masala with yogurt (image 1,2,3)
5. Make ginger garlic paste if you are using homemade.

Make Do Pyaza Sauce

5. Warm up oil in a wide heavy bottom cooking pot (wok shaped is great). If using mustard oil, heat it a little longer until slightly smoky.(image4)
6. Crackle the whole spices in hot oil. (image 5)
7. Add the onion paste. Cook down the onion paste on low medium heat for 8-10 minutes or until its golden brown.(image 6,7,8)
8. Next add the ginger garlic paste and saute for a few seconds till you smell a nice aroma. (image 9)
9. Add the tomatoes next. Cook down the tomatoes for 3-5 minutes or more until you see that the tomatoes are thickish and slightly shiny. (image 10,11)
10. Reduce heat to low and add the yogurt mixture that we made. Keep stirring once you add yogurt and cook down for another 3-4 minutes. We want to cook off the water in yogurt, you will see tiny oil bubbles separating and the masala getting thickish and glistening. (image 12,13, 14)
11. Add the marinated chicken next. Bump up the heat to medium. Mix the chicken nicely with the masala and then let cook for 6-8 minutes without covering. You will see the chicken changing color as it cooks. Dont stir too much else instead of searing chicken will start steaming.(image 15,16)
12. Once you see that chicken is starting to release its water, cover the pot. Let the chicken cook in its own juices. Check after 5-6 minutes, chicken would have released water. If you feel that it needs water, add ⅓ to ½ cup water. Chicken should cook through in total 8-9 minutes. (image 17,18)

Note :- If you are using bone in chicken, depending on the size, adjust the cooking time (25-30 minutes or as needed).

Fry With Onions on High Heat

13. Open the lid, you would see a thickish sauce. If you want a runny sauce, add about some water right now and let heat up.
14. Bump the heat to medium high and add the onion petals along with ghee, garam masala and kasuri methi. You could add some green chillies or bell pepper chunks too at this time. (image 19,20,21,22)
15. Fry together the chicken and onions for 4-5 minutes. You will see that the onions will soften while still holding on to their color. This is perfect. Chicken do pyaza is ready! (image 23,24)

How to make this recipe taste like restaurant chicken dopiaza

• Cook the do pyaza in extra oil.
• Add about ¼ to ⅓ cup tomato puree or tomato sauce.
• Finish with 2-3 tablespoons of heavy cream.
• Add tomato chunks and colorful bell pepper chunks.

Recipe Tips

• Chicken Size: Keep the boneless chicken pieces larger to ensure better cooking and taste in semi-dry dishes like chicken do pyaza. I usually cut 2 to 2.5 inch pieces.
• Marination: If time permits, marinate the chicken for 1-2 hours to allow the flavors to penetrate the meat and enhance its tenderness.
• Caramelized Onions: Take the time to let the onion paste turn golden brown to achieve the smoky and rich flavor in the dish. Be careful not to let it turn black, as it can make the sauce taste bitter.
• Chopping Onions and Tomatoes: Finely chop the onions and tomatoes instead of making a paste if you wish.
• Heat Levels: Pay attention to the heat levels while cooking. Add whole spices on low heat, sauté the masala on low-medium heat, reduce to low flame when adding yogurt, cook the chicken on medium heat, and fry with onions on medium-high heat. This approach helps bring out the smoky flavors and prevents overcooking.
• Sauce Consistency: Chicken do pyaza typically has a thickish gravy, so avoid making it too runny. Adjust the cooking time and liquid content to achieve the desired consistency.
• Pre-frying Onion Chunks : To reduce the sharp taste and aroma of onions, you can fry them separately in a tablespoon of oil before adding them to the dish.
• Resting Time: Allow the curry to rest for 30-40 minutes before serving. This resting period allows the flavors to deepen and settle, resulting in a tastier final dish.
• If you wish, add colorful bell peppers or tomato chunks(de seeded) when you add onion chunks.

Serving Ideas

• Garnish chicken do pyaza with chopped cilantro to add a freshness to it.
• In my opinion, chicken do pyaza tastes the best with parathas- plain or mint paratha. Tandoori rotis also pair great. 
• You could serve it with steamed rice, dal and a salad too.
• Warm naan also pairs well and is a delicious vessel to scoop up the chicken.

Store the leftovers in an air tight container for 2-3 days in the fridge. You could also freeze it for a month. I usually portion out in small containers and then thaw as needed.

Thaw overnight and the reheat. You will need to add a little water while reheating. Add chopped coriander leaves to add freshness.