Chicken Dopiaza with step by step photos and a video recipe. Chicken do pyaza also known as Murgh Do Pyaza is a delicious chicken curry made with plenty of onions added twice while making the dish. The beauty of Dopiaza curry is the perfect balance of sweet and savory flavors, with soft and crisp texture of the gravy. Serve it with Naan bread, Roti or Basmati rice.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main
Cuisine: Indian
Servings: 6people
Calories: 483kcal
Author: Preeti
Equipment
1 Heavy bottom pan
1 large mixing bowl
1 small mixing bowl
Ingredients
750gbone-in chicken piecessubstitute use boneless chicken
For the chicken marinade
1teaspoonKashmiri red chili powdersubstitute paprika
½teaspoonspicy red chili powdersubstitute cayenne pepper
½teaspoonturmeric
1.5tablespoonginger-garlic paste
¼cupfull fat yogurt or curd
Salt to taste
For spiced yogurt mixture
¾cupfull fat yogurt or curd
½teaspoonturmeric
4teaspooncoriander powder
1teaspooncumin powder
1teaspoonKashmiri red chili powderSubstitute paprika - add as per taste
½teaspoonspicy red chili powderSubstitute cayenne pepper - add as per taste
For the curry
2-3teaspoonoil
2teaspoongheeclarified butter, substitute oil or butter
1bay leaf
1teaspooncumin
2green cardamom pods
4cloves
5-6black peppercorns
1-inchcinnamon
2onionsfinely chopped (1 cup)
1tablespoonginger-garlic paste
250gtomato pureeblended fresh tomatoes. Substitute with tinned tomatoes or passata
1big onioncut into quarter and separate petals (¾ cup)
1.5teaspoonKasuri methiroasted and crushed
1teaspoongaram masala powderadd as per taste
2teaspoonlemon juice
salt
1tomatocut into cubes (optional)
coriander leaves to garnish
Instructions
Preparations
To marinate the chicken - In a mixing bowl, combine chicken with salt, Kashmiri red chili powder, spicy red chili powder, turmeric powder, ginger-garlic paste, and, yogurt. Marinate for 30 minutes.
To make spiced yogurt mixture - In a bowl combine yogurt, turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder and spicy red chili powder. Combine the spices well with yogurt/curd. Keep it aside.
Finely chop 2 onions and set it aside. Cut 1 onion in quarters, separate the petals. Set it aside.
Making Chicken Do Pyaza Curry
Heat 2 teaspoon oil + 2 teaspoon ghee in a heavy bottom pan/pot over medium heat.
Stir in the whole spices and cook for 30-40 seconds or until aromatic.
Add onions and sauté until onions are translucent.
Next, add ginger-garlic paste. Sauté until onions are golden.
Stir in tomato puree. Cook it for 5 minutes or until masala starts to leave oil from the sides.
Reduce the heat to low. Add the spiced yogurt mixture. Cook stirring continuously until the mixture come to a boil.
Now, set the heat on medium-low and cook stirring continuously until masala starts to leave oil from sides.
Add the marinated chicken. Cook it for 5 minutes or until the color of chicken turns from pink to white.
Reduce the heat to low. Cover with a lid & cook it for 5 minutes. Open the lid, stir and if masala looks dry add water. I added ¼ cup of water. Do not add more water. If needed, you can add later.
Cover with a lid and cook on low heat for 15 minutes or until the chicken is cooked. Stir it in between as required.
After 15 minutes, you can see oil floats on surface. It means curry is cooked well.
Finally, add onion petals, kasuri methi, garam masala powder, and lemon juice. Taste the gravy, add salt as per taste. Stir to combine. Cover and cook it for 2 minutes.
Add tomato cubes (optional). Combine and cook it for 2-3 minutes. Both tomato cubes and onions cubes should be slightly soft but not overcooked or mushy.
Chicken do pyaza is ready to serve. Remove from heat. Garnish with coriander leaves. Serve do pyaza curry with Naan bread, Roti, or basmati rice.
Video
Notes
Marinate the chicken for at least 30 minutes to make it juicy and flavorful. You can marinate it longer for 2 hours, cover and keep it in the refrigerator.
Use full-fat yogurt or curd to make the curry.
Do not add the yogurt taken straight out of the refrigerator. Let it come to room temperature, whisk it well, and then use it.
Before adding yogurt, reduce the heat to low. Add yogurt and stir continuously until it comes to a boil. This will reduce the chances of yogurt getting curdled.
This is semi-thick gravy; do not add too much water while cooking. It will dilute the flavors.
The onion petals should be cooked until slightly soft. But it should not be raw otherwise it will spoil the taste of the gravy.
I have added tomato, cut into cubes, at the final stages of cooking. It adds a beautiful color to the dish. This is optional.