Chicken Do Pyaza

• •1.5 lb Boneless, skinless chicken thighs or breast (cut into 1.5-inch pieces)
• •3 medium Onions (thinly sliced)
• •2 medium Onions (cut into 1-inch cubes or petals)
• •1 tbsp Ginger-garlic paste
• •2 medium Tomatoes (pureed or finely chopped)
• •0.5 cup Plain yogurt (whisked)
• •1.5 tsp Coriander powder
• •1 tsp Cumin powder
• •0.5 tsp Turmeric powder
• •0.5 tsp Red chili powder (or to taste)
• •1 tsp Garam masala
• •2 piece Green chilies (slit lengthwise (optional))
• •0.3 cup Fresh cilantro (chopped, for garnish)
• •3 tbsp Vegetable oil or Ghee
• •to taste Salt

Instructions

1. 1

   Heat 2 tablespoons of oil or ghee in a large pot or karahi over medium-high heat. Add the thinly sliced onions and sauté, stirring occasionally, until they turn golden brown and caramelized. This will take about 10-12 minutes. Remove about half of these browned onions and set aside for garnish or later use.

2. 2

   Add the chicken pieces to the pot with the remaining browned onions. Cook, stirring frequently, until the chicken is seared and lightly browned on all sides, about 5-7 minutes.

3. 3

   Stir in the ginger-garlic paste and green chilies (if using). Cook for 1 minute until fragrant. Add the pureed tomatoes and cook for another 3-4 minutes, stirring until the oil starts to separate from the mixture.

4. 4

   Reduce heat to low. Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2 minutes, stirring constantly to prevent burning. If the mixture seems too dry, add a tablespoon or two of water.

5. 5

   Remove the pot from heat for a minute, then gradually whisk in the plain yogurt, ensuring it's fully incorporated to prevent curdling. Return to low heat and simmer, covered, for 10-15 minutes, or until the chicken is tender and cooked through, stirring occasionally.

6. 6

   While the chicken is simmering, heat the remaining 1 tablespoon of oil or ghee in a separate small pan over medium-high heat. Add the cubed onions and sauté for 3-5 minutes, until they are translucent and slightly softened but still retain some crunch. Do not overcook them.

7. 7

   Once the chicken is tender, stir in the garam masala and the sautéed cubed onions. Mix gently and cook for another 2-3 minutes, allowing the flavors to meld. Garnish generously with fresh cilantro and the reserved browned onions.

8. 8

   Serve hot with naan, roti, or steamed basmati rice.

Chef's Tips

• 💡For extra richness, use ghee instead of oil.
• 💡Browning the first batch of onions properly is key to the depth of flavor in this dish. Don't rush this step!
• 💡Ensure your yogurt is at room temperature and whisked thoroughly before adding it to the hot curry to prevent it from curdling. If you're worried, take the pot off the heat before stirring it in.
• 💡Adjust red chili powder to your preferred spice level. For a milder dish, reduce or omit.