Chicken - Do - Pyaza - Spicy Chicken Curry with Shallots Recipe

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It's been a while since I have posted any chicken curry in the blog, I think during entire summer I avoided cooking and eating heavy chicken curries at home but now as the weather is back to almost perfect I decide to stir this subtly spiced chicken curry called Chicken - Do - Pyaza, I don't know why it is called Dopyaza, may be because only two onions are used in making the curry. Somewhere I read a historic explanation behind the name of the dish, once Mughal emperor Akbar Mullah Do Piaza accidentally added a large quantity of onions to a dish and hence royal khansama (chef) named it after him.

Prep time:
Cook time:
Servings: 6 plates


Cost per serving $1.08 view details
  • For marinating chicken:
  • 1 kg chicken with bone
  • 2 ½ tbsp ginger - garlic paste
  • 2 Tbsp red chilli powder
  • Salt, as per taste
  • For the curry:
  • 1 large onions, finely chopped
  • 2 tomatoes, blanched and pureed
  • 2 1/2 tsp garlic and ginger paste
  • ¼ cup curd
  • 1 - 2 bay leaf
  • 2 tsp red chili powder
  • 1 tbsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • Salt, as per taste
  • 2 tbsp garam masala
  • ⅓ Cup sambhar onions or 1 large onion, cut into chunks
  • ½ Cup water or as per requirement
  • 2 - 3 tbsp ghee (clarified butter)
  • For garnish:
  • A fistful of coriander leaves, chopped
  • 2 green chilies, slit in between


  1. Clean, wash and pat dry chicken. Marinate with ginger garlic paste, salt and red chilli powder. Rub the marinade nicely over chicken pieces and let it rest in fridge for minimum 3 - 4 hours.
  2. Heat desi ghee in a deep saucepan and add bay leaf. Keep the gas flame low to medium. Add garlic - ginger paste. When it turns brown, add chopped onions and cook over low flame till it turns golden brown. Now add tomato puree and salt.
  3. Keep on sauteing masala until oil gets separated from it.
  4. Take some yoghurt in a bowl, add turmeric and red chilli powder, whisk it nicely. Add this mixture to the masala and cook for another 5 - 10 minutes.
  5. Add coriander powder, cumin powder, the marinated chicken, sambhar onion, water and garam masala.
  6. Mix nicely, cover the pan with a lid and let the chicken simmer over low heat until chicken is cooked through and the liquid is reduced a little bit. This takes around 15 minutes depending upon the chicken quality.
  7. Open the lid of open and check the chicken for doneness. Once chicken is done garnish with chopped coriander leaves and green chilies.
  8. Serve hot with rice or bread.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 213g
Recipe makes 6 servings
Calories 346  
Calories from Fat 218 63%
Total Fat 24.3g 30%
Saturated Fat 8.5g 34%
Trans Fat 0.0g  
Cholesterol 99mg 33%
Sodium 121mg 5%
Potassium 518mg 15%
Total Carbs 10.04g 3%
Dietary Fiber 3.4g 11%
Sugars 2.61g 2%
Protein 23.58g 38%
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