Creamy Onion Chicken Curry — Chicken Do Pyaza
A Mughlai curry of chicken cooked twice with onions — half pureed into the gravy, half charred — finished with garam masala and a yogurt finish.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g chicken thigh into 1.5-inch pieces. Divide onions: finely chop 300g, cut 150g into petals. Whisk 6 tbsp yogurt smooth. Lightly crush 6 cardamom pods. Finely chop 160g tomato. Measure all spices and aromatics.
Char
Heat 2 tbsp oil in a medium skillet over medium-high heat. Add onion petals, cook 4 minutes stirring, until edges char and soften. Remove and set aside.
Bloom
Heat 2 tbsp oil and 1 tbsp ghee in a heavy saucepan over medium heat. Add cardamom, cinnamon, cloves, bay leaf; sizzle 30 seconds. Add finely chopped onion, cook 8 minutes stirring until deep golden. Stir in ginger-garlic paste, cook 1 minute until raw smell fades. Add chilli, coriander, cumin, turmeric, salt with a splash water; stir 20 seconds.
Build
Add chopped tomato to the pan, cook 3 minutes on medium-low mashing until broken down and oil beads appear. Add chicken pieces, sear 3 to 4 minutes on medium-high stirring until edges turn opaque.
Simmer
Reduce heat to low. Add yogurt one tablespoon at a time over 2 minutes, stirring constantly to prevent splitting. Pour in 200ml hot water, stir, cover, simmer on low 12 to 14 minutes until chicken reaches 165°F internal temperature.
Finish
Uncover and add reserved charred onion petals. Simmer 3 minutes on medium stirring until gravy thickens and petals are tender but distinct. Off heat, stir in garam masala and crushed kasuri methi. Rest 2 minutes covered.
Plate
Transfer to a serving dish, garnish with fresh coriander. Serve with naan or basmati rice, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.