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Chicken Do Pyaza (Double-Onion Chicken Curry)

A Mughlai and Hyderabadi-style double-onion chicken curry — caramelized onion petals stirred into a rich, browned onion-and-yogurt gravy with green chilies and kasuri methi.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large onions divided (2 finely chopped for the gravy, 1 cut into thick petals/chunks)
Onion Gravy Base
  • 1 tablespoon ginger garlic paste fresh
  • 2 medium tomatoes pureed (about 3/4 cup)
  • 1/2 cup plain whole-milk yogurt whisked smooth
  • 3 tablespoons oil or ghee, divided
  • 2-3 whole green chilies slit
  • 1 teaspoon cumin seeds whole
Spices
  • 2 teaspoons Kashmiri red chili powder for color
  • 1 teaspoon turmeric powder ground
  • 1 1/2 teaspoons ground coriander ground
  • 1 teaspoon garam masala divided (1/2 + 1/2)
  • 1 1/2 teaspoons salt or to taste
  • 1 teaspoon kasuri methi dried fenugreek leaves, crushed
The Chicken
  • 1 1/2 lbs bone-in chicken, cut into curry pieces (or boneless thighs cut into 2-inch chunks) (700g)
  • 1 cup water plus more as needed
  • bunch fresh cilantro chopped (for garnish)
  • crispy fried onions optional garnish

Equipment

  • Large heavy pot or Dutch oven heavy-bottomed

Method
 

  1. Heat 2 tablespoons of oil in a large, heavy pot or Dutch oven over medium heat. Add the 2 finely chopped onions and cook for 12-15 minutes, stirring regularly, until deeply golden and caramelized. This slow browning is the heart of the dish — pale onions make a pale, flat gravy.
  2. Build the Masala. Add the ginger garlic paste, cumin seeds, and slit green chilies to the caramelized onions; cook 1 minute until fragrant. Stir in the tomato puree, Kashmiri red chili powder, turmeric, coriander, salt, and 1/2 teaspoon garam masala. Cook for 8-10 minutes until the oil separates from the masala at the edges.
  3. Add the Yogurt. Lower the heat. Add the whisked yogurt one spoonful at a time, stirring continuously — this keeps it from splitting. Once fully incorporated, simmer 3-4 minutes until the gravy looks smooth and glossy.
  4. Cook the Chicken. Add the chicken pieces and toss to coat in the gravy. Pour in 1 cup of water, bring to a boil, then cover and simmer for 20-25 minutes (15-18 minutes for boneless), until the chicken is cooked through and tender. Stir once or twice, adding a splash of water if the gravy gets too thick.
  5. Char the Onion Petals. While the chicken simmers, heat the remaining 1 tablespoon of oil in a small skillet over medium-high heat. Add the thick-cut onion petals and sauté for 4-5 minutes until the edges are lightly charred and the petals are just tender-crisp. Sprinkle with the remaining 1/2 teaspoon garam masala and the crushed kasuri methi in the last minute.
  6. Combine and Finish. Stir the charred onion petals into the finished curry. Simmer 3-4 more minutes so the flavors meld but the petals keep their texture. Taste and adjust salt. Rest 5 minutes off the heat.
  7. Serve. Garnish with fresh cilantro and a handful of crispy fried onions if you like. Serve hot with basmati rice, jeera rice, or tandoori roti.

Notes

Caramelize onions a full 12–15 minutes; cut the second onion thick so petals survive; whisk yogurt before adding on low heat; leftovers keep 4 days refrigerated or 3 months frozen.