Chicken do Pyaza

Name: Chicken do Pyaza
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian (Punjab)
Ingredients: Bone-in chicken: 800g; Onion: 600g total — 400g sliced (for base), 200g quartered (for finishing); Tomatoes: 200g, chopped; Yoghurt: 100g; Ginger-garlic paste: 2 tbsp; Cumin seeds: 1 tsp; Kashmiri chilli powder: 1.5 tsp; Coriander powder: 2 tsp; Garam masala: 1 tsp; Desi ghee: 4 tbsp; Salt: to taste; The two-stage onion approach is the dish's defining characteristic — do not skip the second addition.; The second batch of onions should have texture — they are not fully cooked.; Do Pyaza means "double onion" — respect the name.; The dish should be semi-gravy, not soupy.

🍗 Non-veg🌾 Gluten-free📊 Medium

Chicken cooked with double the onions — half caramelised into the base, half added fresh at the end for sweetness and texture. A Mughal-Punjabi classic with remarkable depth.

⏱️15 minPrep

🔥45 minCook

🕒60 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Chicken do Pyaza

Heat ghee; cook 400g sliced onions until deep golden-brown.
Add ginger-garlic paste; cook 3 min.
Add tomatoes; cook until oil surfaces.
Add chicken; cook on high until all sides are browned.
Add all dry spices.
Add yoghurt slowly; cook until oil surfaces.
Add 150ml water; cover; cook until chicken is 80% done, 15 min.
Add quartered onions; cook on high 5 minutes until slightly softened but retaining bite.
Add garam masala.

📖 Cultural notes

|---|---|---|---|---| | 420 kcal | 42g | 16g | 22g | 3g | Do Pyaza is attributed to the court of Akbar — the name literally means "two onions" in Persian. It was enthusiastically adopted by Punjab's Mughal-influenced cooking tradition and remains a staple of Punjabi restaurants and home kitchens. The double-onion technique shows the sophistication hidden beneath Punjab's apparently simple culinary approach. ---

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