Meal Prep · Indian
Chicken Do Pyaza
A rich and aromatic Indian chicken curry featuring the irresistible sweetness of caramelized onions.
Ingredients
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Step-by-step- Pat chicken dry and season with salt, 1/2 tsp turmeric, and 1/2 tsp red chili powder. Set aside.
- Heat ghee or oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Add the finely chopped onions and sauté until deeply golden brown and caramelized, about 10-12 minutes. Remove about half of these caramelized onions and set aside.
- To the remaining onions in the pan, add the ginger-garlic paste and sauté for 1 minute until fragrant.
- Add the remaining turmeric, red chili powder, ground coriander, and ground cumin. Sauté for 30 seconds, adding a splash of water if spices stick.
- Add the seasoned chicken pieces to the pan. Increase heat to high and sear the chicken on all sides for 5-7 minutes until lightly browned. If using, stir in the whisked yogurt and tomato puree now, mixing well.
- Reduce heat to medium-low, add 1/2 cup water or broth, cover the pan, and simmer for 15-20 minutes, or until the chicken is cooked through and tender, stirring occasionally.
- While the chicken simmers, in a separate small pan, heat 1 tbsp oil. Add the onion petals and sauté over medium-high heat until translucent and slightly caramelized, about 5-7 minutes. Set aside.
- Once the chicken is cooked, stir in the garam masala, the reserved caramelized onions from Step 2, and the sautéed onion petals from Step 7. Mix gently and cook for another 2-3 minutes to allow flavors to meld.
- Taste and adjust salt if needed. Garnish generously with fresh cilantro and serve hot with rice or naan.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 40 g |
| Fat | 25 g |
| Carbohydrates | 18 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Do Pyaza in an airtight container in the refrigerator.
Freezer Up to 3 months
For longer storage, transfer to a freezer-safe container, ensuring it’s completely cooled. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed, until heated through. Alternatively, microwave in short bursts, stirring occasionally.
Chef’s Corner
- The ‘Do Pyaza’ (double onion) effect comes from cooking onions in two different ways and at two different stages. Don’t rush the caramelization of the first batch of onions; it builds the base flavor.
- Marinating the chicken for at least 30 minutes (or up to 4 hours in the fridge) with salt, turmeric, and chili powder will ensure it’s tender and flavorful.
- If using yogurt, ensure it’s at room temperature and whisked well before adding to prevent curdling. Add it off the heat or on very low heat.
- Adjust the amount of chili powder to suit your spice preference. For a milder curry, reduce it; for more heat, add a bit more or a green chili.
