Chicken Do Pyaza

Murgh Do Pyaza/Dopiaza is an unique kind of chicken dish which has its origin from Afghanistan and now a part of Mughlai cuisine and very popular not only in India but also in abroad due to its unique taste. It is one such vibrant and spicy dish one can not get tired of eating and it gets along so well with roti, naan or Parathas. According to the legend the dish was created, when a courtier of Mughal emperor Akbar who was from Afghanistan, Mullah Do Pyaza accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, and became a staple of Mughlai cuisine.

Here is my Paneer Dopyaza recipe from my blog.

DoPyaza is a style of preperation where double the amount of onions are used and also onions are used in two ways in the curry, that's why this preparation is named Do (two) Pyaza(onion).This dish is brilliant blend of sweet, sour and chilli where double the amount of sweetness of onions are balanced out using the tangy element - tomato and yogurt. You do not much spice to spike the taste, onions, tomato, green/red chilli and yogurt do all the magic in here. Though there are many versions available in the web, but this is the most basic and popular recipe of all, which need very few ingredients and taste so well. In restaurants, chefs usually add fresh cream at the end, but I prefer it without it.

I have posted Paneer Do Pyaza recipe, try that too.

You Need :
Chicken : 750 gms. [whole chicken/drumsticks]
Onions : 4, medium[ cut 2 in slice and 2 in big cube like chunks]
Ginger-garlic paste : 2 tblsp.
Tomato : 2, medium, pureed
Green chilli : 2-3, sliced lengthwise
Cumin seed : 1/2 tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 2-3 tsp.[ to taste]
Cumin Powder : 2 tsp.
Coriander powder : 2 tsp.
Yogurt/curd : 2 tblsp.
Garam masala Powder : 1 tsp.
Oil : 2-3 tblsp.
Fresh mint and coriander leaves for garnishing : a handful

How To :

Puree the tomatoes and cut the onions as mentioned above. Beat the yogurt and keep aside. Cut the chicken in bite size pieces if using a whole chicken, marinate them with 1 tblsp. ginger-garlic paste, salt, 1 tsp. oil and little turmeric and red chilli powder. Keep aside for at least an hour.
Heat oil in a pan, temper with cumin seed, add sliced onions in there and adding 1 tsp. of salt, saute the onions till they turn light golden in color. In there, add rest of the ginger-garlic paste and sliced green chillies. saute for another2 minutes, then add pureed tomatoes and saute till teh oil seperates.
Mix all the powdered spices except garam masala in the yogurt and mix in the onion-tomato gravy in the pan. Cook till spices cook well and separates. Add marinated chicken and cook with the spices for 3-4 minutes. Lastly add garam masala and 1 cup of warm water into the pan. Check the seasoning, if needed add some salt.
Cover with lid and let it cook till chicken is done. In between, add the onions we cut in chunks, in the gravy and half of the fresh mint and coriander leaves. Let it cook till chicken are cooked well. Gravy can be adjusted according to your liking, thick to semi-thick.
Remove from heat and garnish with rest of the mint and coriander leaves.