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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.
Prep Time20 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Hina Gujral


For marinating chicken

  • 1 kg chicken with bone
  • 2 ½ tbsp ginger – garlic paste
  • 2 Tbsp red chilli powder
  • Salt as per taste

For the curry

  • 1 large onions finely chopped
  • 2 to mato blanched and pureed
  • 2 1/2 tsp garlic and ginger paste
  • ¼ cup curd
  • 1 – 2 bay leaf
  • 2 tsp red chili powder
  • 1 tbsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • Salt as per taste
  • 2 tbsp garam masala Read more
  • Cup sambhar onions or 1 large onion cut into chunks
  • ½ Cup water or as per requirement
  • 2 – 3 tbsp ghee clarified butter

For garnish

  • 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.
  • Serve hot with rice or bread.