Meal Prep · North Indian
Chicken Do Pyaza
Aromatic chicken curry with a double dose of onions, rich in flavor and tradition.
Ingredients
Tap to check offMethod
Step-by-step- Heat ghee or oil in a heavy-bottomed pan or Dutch oven over medium heat.
- Add cumin seeds, bay leaves, cardamom pods, and cinnamon stick; sauté for 30 seconds until fragrant.
- Add the finely chopped onions and cook until deeply golden brown, about 10-12 minutes, stirring frequently.
- Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- Add the tomato puree and all the dry spices (turmeric, coriander, cumin, red chili powder, salt) and cook until the oil separates from the masala, about 5-7 minutes.
- Add the chicken pieces and cook for 5-7 minutes until they are sealed and change color.
- Reduce heat to low, stir in the whisked yogurt gradually, ensuring it doesn’t curdle, and cook for another 5 minutes.
- Add the sliced onions and green chilies (if using), along with 1/4 cup water if the curry is too thick, cover, and simmer for 15-20 minutes, or until the chicken is tender and cooked through.
- Stir in garam masala and garnish with fresh coriander leaves before serving hot with rice or naan.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Carbohydrates | 25 g |
| Fat | 25 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Chicken Do Pyaza in an airtight container. Ensure it cools completely before refrigerating to prevent bacterial growth.
Freezer Up to 3 months
Transfer cooled curry to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over medium-low heat, adding a splash of water if needed, until piping hot. Microwave in intervals, stirring occasionally.
Chef’s Corner
- For the best flavor, take your time caramelizing the first batch of onions; this builds the base of the curry’s richness.
- Ensure yogurt is at room temperature and whisked thoroughly before adding to the curry on low heat to prevent curdling.
- Adjust the spice levels to your preference by modifying the amount of red chili powder and green chilies.
- Using chicken thighs will result in a more tender and juicy curry compared to chicken breast.
