Chicken – Do – Pyaza Recipe (Spicy Chicken Curry with Shallots)
From past few days Bangalore weather has turned out extremely pleasant with heavy rain almost during entire day, I am not so sure if it is the real monsoon, but me and Momo loving being ducked in the house, actually we both love being couch potato and rain has given us good excuse not to go outside. With frequent power cuts due to bad weather for hours, we have almost no access to internet or TV, which forced me to enter the kitchen and prepare some comfort food to kill the boredom.
It’s been a while since I have posted any chicken curry in the blog, I think during entire summer I avoided cooking and eating heavy chicken curries at home but now as the weather is back to almost perfect I decide to stir this subtly spiced chicken curry called Chicken – Do – Pyaza, I don’t know why it is called Dopyaza, may be because only two onions are used in making the curry. Somewhere I read a historical explanation for the name of the dish, once Mughal emperor Akbar Mullah Do Piaza accidentally added a lot of onions to a dish and hence royal khansama (chef) named it after him.
Today I am so in love with the red – orangish color of this curry which looks like a perfect Indian Curry with lots of spices and flavors, curd in the recipe cut down the heat of red chili and makes this curry spicy but in a very subtle manner. I don’t prefer watery eyes and runny noses while eating any curry so for me this is a perfect chicken recipe to be relished with rice or chapati.
Before I sign off I share with you Momo’s style of waiting for the chicken bones around the dining table. I think even he loves more of chicken in a good weather.
Chicken – Do – Pyaza
Chicken – Do – Pyaza has found a permanent place in the North Indian Cuisine and many of it’s other versions have become a staple in Hyderabadi Cuisine.
⅓ Cup sambhar onions or 1 large onion cut into chunks
½ Cup water or as per requirement
2 – 3 tbsp ghee (clarified butter)
A fistful of coriander leaves, chopped
2 green chilies, slit in between
Clean, wash and pat dry chicken. Marinate with ginger garlic paste, salt and red chilli powder. Rub the marinade nicely over chicken pieces and let it rest in fridge for minimum 3 – 4 hours.
Heat desi ghee in a deep saucepan and add bay leaf. Keep the gas flame low to medium. Add garlic – ginger paste. When it turns brown, add chopped onions and cook over low flame till it turns golden brown. Now add tomato puree and salt.
Keep on sauteing masala until oil gets separated from it.
Take some yoghurt in a bowl, add turmeric and red chilli powder, whisk it nicely. Add this mixture to the masala and cook for another 5 – 10 minutes.
Add coriander powder, cumin powder, the marinated chicken, sambhar onion, water and garam masala.
Mix nicely, cover the pan with a lid and let the chicken simmer over low heat until chicken is cooked through and the liquid is reduced a little bit. This takes around 15 minutes depending upon the chicken quality.
Open the lid of open and check the chicken for doneness. Once chicken is done garnish with chopped coriander leaves and green chilies.