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 According to some historical references, legend has it that the dish was created when a courtier of Mughal emperor Akbar, named Mullah Do Piaza accidentally added a large quantity of onions to a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.