Saturday, 28 November 2015

Recipe of the day: Chicken-Do-Pyaza

Hello foodies! It’s a long time, I’m with you! Actually, I was very busy in various festivals in last 3 weeks! Well, today I want to share a special recipe, which I have made for my brothers in Bhai Phonta (Bhai Dooj).
It is a South-Asian curry dish. It is prepared with a large amount of onions, both cooked in the curry and as a garnish. Onions are added at two stages during cooking, hence the name ("two onions"). The dish usually contains a meat, usually Beef, chicken, Lamb, mutton, or shrimp; however, it can also be prepared in a vegetarian style. According to the legend, the dish was created when a courtier of Mughal emperor Akbar, Mullah Do Piaza, accidentally added a large quantity of onions to a dish.
Yes, you are guessed it right! It is – Chicken-Do-Pyaza! Let’s go for it…………





  1. Chicken (boneless or leg pieces):-     500gm.
    Onion (cubed):                                   1piece
  2. Onion (finely chopped):-                    1piece
  3. Green Chili (finely chopped): -           1 tablespoon
  4. Garlic paste: -                                    1 tablespoon
  5. Ginger paste:                                     1 tablespoon
  6. Tomato (slice in 4 pieces):-                1/2 piece
  7. Bay leaves: -                                       2 pieces
  8. Turmeric Powder: -                             1/2 teaspoon
  9. Coriander Powder: -                            1 teaspoon
  10. Kashmiri red Chili Powder: -                1 teaspoon
  11. *Garam Mashala (Crushed):-               1 tablespoon
  12. Garam Mashala Powder: -                     1 teaspoon
  13. Cooking Oil: -                                       1/2 Cup
  14. Lemon Juice:                                        ¼ cup
  15. Sugar:                                                  ¼ teaspoon
  16. Salt: -                                                   to taste
  17. Beresta (fried onion):-                          1/2cup 


*Garam Mashala (Fresh)

1.      Cinnamon sticks: -                                  2 pieces
2.     Cloves: -                                                 5-6 pieces
3.     Green cardamoms: -                               3-4 pieces


  1. Wash the chicken before cooking.
  2. Marinate the chicken with Salt, sugar, turmeric powder, Kashmiri red chili powder and coriander powder and keep it aside for at least 30 min.
  3. Full heat the oil in a heavy bottom pan. Pour in the bay leaves and fresh garam mashala and fry till it smells.
  4. Add sliced onion in it and fried till it become golden.
  5. Add the ginger paste, garlic paste and tomato and cook it for 3-4 min.
  6.  Now, add the marinated chicken and mix very well.
  7. Cover with a lid and cook on low heat for few (at least 7-8) minutes till the chicken half-cooked.
  8. Take off the lid and add the cubed onions, sliced green chilies and the lemon juice in it and mix well. Cover it again and cook again for 4-5 min.
  9. Take it off the flame and add the garam mashala powder when the chicken well cooked.
  10. Garnish with Beresta.
  11. Serve hot with Paratha, Roti, Polao or whatever you like!