Quick Chicken Do Pyaza Recipe with Rich Onion Gravy
Chicken curry cut cooked in a sweet browned onion gravy, finished with onion petals added late for bite. A restaurant favourite you can make on a weeknight.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
7 steps. Read it through before you start.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken.
- 02Brown the onions
Heat the oil. Fry the sliced onions on medium for 10 to 12 minutes until deep golden. Add the ginger-garlic paste for 1 minute.
- 03Build the masala
Add the tomato puree, turmeric, chilli and coriander powder. Cook for 5 minutes until the oil separates.
- 04Add curd and chicken
Lower the heat. Stir in the curd, then add the chicken and salt. Cook on high for 5 minutes.
- 05Simmer
Cover and cook on medium for 12 to 15 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Add the petals
Stir in the onion petals and green chillies. Cook uncovered for 3 minutes so the onions stay crisp.
- 07Finish
Add garam masala. Rest for 5 minutes and serve with naan.
Questions
Why add onions twice?+
The first batch melts into the gravy. The petals added late keep their crunch and give the dish its name.
Can I make it less oily?+
Yes. Use 2 tablespoons of oil. Add a splash of water when frying the onions.