Meal Prep · Indian
Chicken Do Pyaza
A classic Indian chicken curry featuring a double dose of onions for rich flavor and texture.
Ingredients
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Step-by-step- Heat ghee or oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sear until lightly browned on all sides. Remove chicken and set aside.
- In the same pot, add the thinly sliced onions and sauté until golden brown and caramelized, about 10-15 minutes. This is crucial for flavor.
- Add ginger-garlic paste, green chilies (if using), cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté for 1-2 minutes until fragrant.
- Stir in turmeric powder, red chili powder, and coriander powder. Cook for 1 minute, adding a splash of water if spices stick.
- Add the crushed tomatoes and cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes. If using yogurt, reduce heat to low, whisk in the yogurt gradually, then bring back to medium heat.
- Return the seared chicken to the pot. Add salt and water/broth. Bring to a simmer, then cover and cook for 15-20 minutes, or until the chicken is almost cooked through.
- Add the onion wedges/petals and garam masala. Stir gently, cover, and cook for another 5-7 minutes, or until the onions are tender-crisp and the chicken is fully cooked.
- Garnish generously with fresh chopped cilantro before serving.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbohydrates | 18 g |
| Fiber | 4 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.
Freezer Up to 3 months
Transfer cooled curry to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat, stirring occasionally, until heated through. Add a splash of water if needed. Microwave on high, stirring halfway, until piping hot.
Chef’s Corner
- **Caramelize Onions Properly:** Don’t rush the first step of caramelizing the sliced onions; this deep brown color and sweetness are key to the dish’s flavor.
- **Two Stages of Onion:** Adding onions at two different stages (sliced and sautéed, then wedges later) gives the ‘Do Pyaza’ (double onion) its characteristic texture and flavor layers.
- **Adjust Spice:** Feel free to adjust the amount of red chili powder and green chilies to match your preferred spice level.
