Chicken Do Pyaza (Double Onion Masala)
A glorious celebration of onions prepared two ways, tender chicken simmers in a rich, deeply caramelized onion gravy while crisp, barely-cooked onion wedges are folded in at the finish for a textural contrast. This Mughlai classic proves that the humble onion can be the star of the show.
Ingredients
- 1.5 lbs bone-in chicken pieces (thighs and drumsticks)
- 4 large onions (2 finely sliced, 2 cut into thick wedges)
- 3 tablespoons vegetable oil or ghee
- 1 tablespoon ginger-garlic paste
+ 15 more ingredients
Instructions
Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Add the finely sliced onions (first batch) and cook slowly until deep golden brown and caramelized, about 15 minutes. Stir regularly to prevent burning.
Add cardamom pods, cloves, and cinnamon stick. Toast for 30 seconds until aromatic.
Add ginger-garlic paste and cook for 1 minute. Stir in the tomato puree, cumin, coriander, chili powder, and turmeric. Cook for 6-8 minutes until the oil separates from the masala and the raw tomato smell disappears.
Add the whisked yogurt one spoonful at a time, stirring constantly. Cook for 3 minutes.
Season the chicken pieces with salt and add them to the pan. Sear on each side for 2 minutes to seal the surface.
Add warm water, bring to a simmer, then cover and cook on low heat for 25 minutes until the chicken is cooked through and tender.
While the chicken simmers, heat the remaining tablespoon of oil in a separate skillet over high heat. Quickly sear the onion wedges (second batch) for 2-3 minutes until charred on the edges but still crunchy in the center. Season with a pinch of salt.
Sprinkle garam masala over the chicken curry and fold in the seared onion wedges and slit green chilies. Simmer uncovered for 3 more minutes.
Finish with a tablespoon of butter stirred in. Garnish with fresh cilantro and serve with naan, roti, or steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI