How to Make Chicken Do Pyaza at Home the Delhi Way

Chicken Do Pyaza is a classic North Indian curry whose name tells you everything about what makes it special. Do pyaza means double onion, and in this dish onions play two distinct roles. A large quantity of finely chopped onions is cooked down to build the rich, deeply flavoured base of the curry, and then a second addition of onion petals or roughly cut chunks is stirred in towards the end to add texture, sweetness and a slight crunch that contrasts beautifully with the tender chicken and thick gravy.

The Delhi style of Chicken Do Pyaza is bold and aromatic, built on a base of caramelised onions, fresh tomatoes, yoghurt and whole spices. The chicken is briefly marinated in yoghurt and spices before being added to the pot, which keeps it tender and ensures every piece is well seasoned. Kashmiri red chilli powder gives the gravy its characteristic deep red colour without excessive heat. Serve it with warm naan, tandoori roti or steamed basmati rice for a complete meal.

Delhi-style Chicken Do Pyaza made with Zorabian Chicken Curry Cut in a thick spiced masala with caramelised onion petals, served in a dark ceramic bowl with green chillies and garlic

Chicken Do Pyaza Recipe

Serves: 4
Prep time: 20 minutes (plus 30 minutes soaking)
Cook time: 45 minutes
Total time: Approximately 1 hour 35 minutes

Ingredients

For the Marinade:

For the first addition of onions (curry base):

  • 3 large onions, finely chopped
  • 3 tbsp vegetable oil or mustard oil
  • 1 tbsp ghee

For the whole spice tempering:

  • 1 tsp cumin seeds
  • 2 bay leaves
  • 4 green cardamom pods, lightly crushed
  • 1 black cardamom
  • 4 cloves
  • 1 small cinnamon stick
  • 6 to 8 black peppercorns

For the Gravy:

  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, finely chopped
  • 2 green chillies, slit lengthwise
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1 tsp kasuri methi (dried fenugreek leaves), crushed
  • Salt to taste
  • 1/2 cup water

For the second addition of onions:

  • 2 medium onions, cut into quarters and layers separated into petals
  • 1 tbsp ghee

For Garnish:

  • Fresh coriander leaves, chopped
  • 1 tsp ginger, julienned (optional)
  • Naan, tandoori roti or steamed basmati rice (for serving)

Steps

  1. In a large bowl, combine the chicken pieces with whisked yoghurt, Kashmiri red chilli powder, turmeric, salt and ginger-garlic paste. Mix well until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes. If you have more time, marinating for 1 to 2 hours gives even better results.
  2. Heat the vegetable oil and ghee together in a large heavy-bottomed pan or kadai over medium heat. Add the cumin seeds, bay leaves, green cardamom, black cardamom, cloves, cinnamon stick and black peppercorns. Sauté for 30 seconds until the spices are fragrant and sizzling.
  3. Add the finely chopped onions to the pan. Cook over medium to medium-high heat for 12 to 15 minutes, stirring frequently, until the onions turn a deep golden brown. This is the most important step in the recipe and should not be rushed. Well-caramelised onions give the gravy its characteristic richness, depth and sweetness.
  4. Add the ginger-garlic paste and slit green chillies. Sauté for 1 to 2 minutes until the raw smell disappears completely.
  5. Add the finely chopped tomatoes and cook for 6 to 8 minutes over medium heat, stirring occasionally, until the tomatoes break down and the oil begins to separate from the sides of the mixture.
  6. Add the Kashmiri red chilli powder, ground coriander, ground cumin and turmeric. Stir well and cook for 1 to 2 minutes to let the spices bloom. The masala should be thick, fragrant and glossy.
  7. Add the marinated chicken pieces along with all the marinade to the pan. Increase the heat to medium-high and cook for 5 to 7 minutes, stirring frequently, until the chicken is seared on all sides and well coated with the masala.
  8. Add half a cup of water and stir. Bring to a gentle boil, then reduce the heat to low. Cover the pan and cook for 20 to 25 minutes, stirring occasionally, until the chicken is fully cooked and tender. The internal temperature should reach 75 degrees Celsius or 165 degrees Fahrenheit. If the gravy looks too dry, add a few tablespoons of water.
  9. While the chicken finishes cooking, heat a tablespoon of ghee in a separate small pan over medium-high heat. Add the onion petals and toss them in the ghee for 2 to 3 minutes until they are just softened on the outside but still hold their shape and have a slight bite. They should not be fully cooked. This is the second addition of onions that gives the dish its character.
  10. Once the chicken is cooked, uncover the pan and increase the heat to medium. Stir in the garam masala and crushed kasuri methi. Cook uncovered for 3 to 4 minutes to reduce the gravy slightly and intensify the flavour.
  11. Add the lightly cooked onion petals to the curry and fold them in gently. Cook for 1 more minute so the onions are just warmed through. Taste and adjust the seasoning with salt.
  12. Transfer to a serving dish and garnish with fresh chopped coriander leaves and julienned ginger if using. Serve hot with naan, tandoori roti or steamed basmati rice.

Tips for Best Results:

The two additions of onion are not interchangeable. The first batch of finely chopped onions must be cooked down completely to build the base of the curry. The second batch of onion petals is added near the end and cooked only briefly so they retain some texture and a fresh, slightly sweet flavour. Both are essential and neither can be skipped.

Take the time to properly caramelise the first batch of onions. This single step has the greatest impact on the final flavour of the dish. Pale, undercooked onions will make the curry taste thin and flat. The onions should be a deep golden brown before you add anything else.

Kashmiri red chilli powder gives the curry its deep red colour and mild warmth. It is not as hot as regular red chilli powder, which is what makes it ideal for Delhi-style do pyaza. If you cannot find it, a mix of regular red chilli powder and a little paprika can be substituted.

Marinate the chicken for at least 30 minutes. The yoghurt in the marinade helps tenderise the meat and keeps it moist during the bhuna stage of cooking.

Kasuri methi added at the end gives the curry a subtle earthy depth that is characteristic of North Indian cooking. Always crush it between your palms before adding to release its aroma.

This curry tastes even better the next day. The flavours develop and deepen as it rests overnight. Store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop with a splash of water.

Chicken Do Pyaza is a curry that rewards the attention you give to the onions. Get that right and everything else follows. The gravy is rich and thick, the chicken is tender and well seasoned and the second addition of onion petals gives every bite a contrast of texture that makes this dish completely unlike a regular chicken curry. Once you make it at home you will understand why it has held its place on Delhi tables and restaurant menus for generations.

Order Zorabian’s Chicken Curry Cut from shop.zorabian.com and try this recipe at home.

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