Name: North Indian Chicken Do Pyaza
Prep time: 20 min
Cook time: 40 min
Total time: 80 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Boneless Chicken, cut into bite-sized pieces; 1 Onion, half pureed, half diced into large chunks (petals); ½ cup Tomato Puree; ¾ tbsp Ginger-Garlic Paste; 1½ tbsp Indian-Style Yogurt, whisked; ½ tsp Cumin Seeds; 1 Dried Red Chili Peppers; ¼ tsp Ground Turmeric; ¾ tsp Red Chilli Powder; ½ tbsp Ground Coriander; ½ tsp Garam Masala; 1½ tbsp Cooking Oil; ¾ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

1 hr 20 mintotal

1 hr hands-on20 min hands-off

Prep 20 min · Cook 40 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Heat a touch of oil in a sturdy pan. Flash-fry the separated onion petals on high heat for 2 minutes—they must begin to soften but absolutely retain their sharp crunch. Extract and reserve.
2 min
In the same seasoned vessel, bring the remaining oil up to heat. Toss in the cumin seeds and dry red chillies, letting them crackle and boldly release their aromas.
Spoon the pureed onion into the hot oil. Cook patiently for 5-7 minutes until the paste achieves a deep, light golden-brown caramelization.
5–7 min
Sizzle the ginger-garlic paste into the mixture for one minute. Introduce the bite-sized chicken pieces. Sear the meat assertively on a medium-high flame for 5-6 minutes to seal in the juices.
5–6 min
Drop the heat to a minimum. Whisk in the curd, turmeric, red chilli powder, and coriander powder. Stir unrelentingly for 2 minutes to ensure the dairy binds flawlessly with the spices.
2 min
Incorporate the tomato puree and salt. Blend thoroughly, cover the pan, and simmer gracefully on medium-low heat until the chicken is exquisitely tender and the oil dramatically separates from the dark masala.
Fold in the reserved onion petals and the garam masala. Stir gently and simmer for a final 3 minutes, long enough for the onion to take on the flavour while keeping its bite.
3 min
Adorn the vibrant curry with fresh coriander and serve immediately.

How to tell it's done

Succulent chicken chunks and sweet, crunchy onion petals enrobed in a thick, spicy, dark red tomato-onion reduction.

Nutrition

Per serving, from 2 servings.

309kcal

Where the calories come from

Protein30.8 g39%
Carbohydrate14.5 g19%
Fat14.6 g42%

Sugars: 6.2 g
Saturated fat: 2.6 g
Fibre: 3.2 g
Sodium: 957 mg
Potassium: 867 mg
Calcium: 66 mg
Iron: 2.6 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Do pyaza means onions used in two forms at two stages. Adding the flash-fried petals only at the end keeps their crunch instead of letting them melt into the sauce.

What to serve it with

Flawlessly scooped up with blistering hot Butter Naan, pungent Garlic Roti, or a flaky Lachha Paratha.

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