Ingredients

• 800 g chicken (bone-in preferred)
• 3 tbsp oil or ghee
• Salt to taste

• 3 large onions, finely chopped
• 2 large onions, cut into petals

• 2 medium tomatoes, finely chopped
• 1½ tbsp ginger-garlic paste
• 2 green chillies, slit

• 1 tsp coriander powder
• ½ tsp red chilli powder
• ¼ tsp turmeric powder
• ½ tsp garam masala
• 1 tsp kasuri methi, crushed

Instructions

1. Prepare the Chicken: Clean the chicken pieces and pat dry. Lightly season with salt and keep aside.
2. Sauté Chopped Onions: Heat oil or ghee in a pan. Add finely chopped onions and cook until golden brown.
3. Add Ginger-Garlic: Add ginger-garlic paste and sauté until raw smell disappears.
4. Add Tomatoes & Spices: Add chopped tomatoes, turmeric, chilli powder, and coriander powder. Cook until oil separates.
5. Add Chicken: Add chicken pieces and sauté until coated well with masala.
6. Cook the Curry: Cover and cook on medium flame until chicken is tender and gravy thickens.
7. Add Onion Petals: Add onion petals, green chillies, garam masala, and kasuri methi. Cook uncovered for 5–7 minutes.
8. Serve: Adjust seasoning and serve hot with naan or rice.

Why You’ll Love This Recipe

• Signature double-onion flavour
• Perfect balance of sweetness and spice
• Great texture from onion petals
• Restaurant-style taste at home
• Pairs well with breads and rice

Common Mistakes

• Overcooking onion petals
• Skipping onion browning step
• Using too much tomato
• Cooking on very high flame

Variations

Mughlai: Add cashew paste for richness.
Spicy: Add extra green chillies.
Dry: Reduce gravy and roast longer.

Personal Note

Chicken do pyaza is one of those dishes that proves how simple ingredients can create magic. I love the contrast between the soft gravy and crunchy onions. It’s a comforting recipe that always earns compliments at the table.