Chicken Do Pyaza

Chicken do Pyaza also known as Murgh Dopiaza is a traditional Onion Chicken Curry of Persian origin. It is prepared with a large quantity of onions, both cooked in the spices and curry and as a garnish. Onions are added at two stages during cooking, hence the name. According to some historical references, legend has it that the dish was created when a courtier of Mughal emperor Akbar, named Mullah Do Piaza accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, Pakistan, and many other countries around the world and became a staple of Mughal cuisine.


  • Chicken – 1000 grams
  • Onions – 2 to 3 Nos. / 250 grams (sliced for frying golden brown)
  • Onions – 2 to 3 Nos. / 250 grams (sliced for cooking)
  • Garlic – 10 cloves / 50 grams (sliced)
  • Ginger – 50 grams (sliced)
  • Red Chilli Powder – 1/2 Teaspoon (2.5 grams)
  • Turmeric Powder – 1/2 Teaspoon (2.5 grams)
  • Whole Red Chillis – 4 Nos.
  • Garam Masala – 10 grams
  • Tomato Puree – 300 ml. (made from 2 to 3 tomatoes)
  • Coriander Powder – 15 grams
  • Water – 500 ml.
  • Ghee – 150 grams
  • Yogurt (Curds) – 250 grams
  • Salt – To taste


  • Take a whole chicken, clean the chicken and cut it. Then slice the onions, ginger and garlic. Keep aside.
  • Take half the sliced onions and fry it till crisp golden brown (birishta). Keep aside.
  • Take a cooking pan, heat ghee for 1 minute, add turmeric powder, red chilli powder, red chillies and coriander powder. Saute on high heat.
  • Add the remaining raw sliced onions, ginger, garlic and cook for 3 minutes on high heat. To this add the tomato puree and continue to cook.
  • Follow this by adding chicken and 500 ml water and cook on low heat for about 8 minutes.
  • Add salt, garam masala, crisp golden brown onions (birishta), yogurt and stir well. Cook for another 8 minutes, till done. Serve Hot.