Chicken do piyaza

Chicken do piyaza

Chicken do piyaza is an Awadhi preparation of chicken that’s made with onions added twice in the whole process. And hence the name ‘do piyaza’. Though in some places it is documented that you cook chicken with another vegetable in do piyaza dishes. Here in this recipe I followed the process of adding onions twice. This dish is a gravy dish and can be served with rice or paranthas.

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Ingredients for Chicken do piyaza :

  • Chicken – 700 gms (curry cut)
  • 1 tomato – paste
  • 1 tbsp curd
  • 2 big sized onions – paste
  • 1 onion – thinly sliced
  • 3 red whole chillies
  • 2 green chillies
  • 17 – 20 garlic cloves
  • 1 inch ginger
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 5 cloves, 3 green cardamom, 1 cinnamon stick
  • 1 tsp black pepper powder
  • Salt to taste
  • Refined oil / ghee
  • 1 tsp nutmeg and mace powder

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Chicken do piyaza recipe:

  • Grind red chillies, green chillies, ginger and garlic together to form a paste
  • Marinate chicken pieces with half of the total ginger garlic chilli paste, curd, turmeric powder, salt for 2 – 3 hrs
  • Heat oil/ghee in a pan. Fry onion slices till the color changes to brown. Keep the brown onions aside
  • Now in the leftover oil, add the whole spices like cardamom, clove and cinnamon
  • Add the onion paste and cook till oil starts to separate. Add ginger garlic paste and cook till the rawness disappear
  • Add coriander powder, black pepper powder
  • Add tomato paste and stir till oil starts to separate from the sides of the pan
  • Add marinated chicken pieces and stir fry. When the masala sticks to the bottom of the pan, sprinkle a little amount of water, scrape it, toss over and fry. Repeat the process till oil starts to separate from the sides of the pan
  • Now add water as per your need of the amount of gravy. Simmer till chicken is cooked
  • Sprinkle a tsp of nutmeg and mace powder. Add on top the brown onions.  Cover with lid and put off the flame

Your Chicken do piyaza is ready to serve!

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