Chicken Do Pyaza celebrates onions two ways: one portion slow‑caramelized into the masala for depth, and another added as petals towards the end for crisp‑tender bite. Bone‑in or boneless chicken is bhunoed with ginger‑garlic, tomatoes, and warm spices, then simmered with a touch of whisked yogurt for body and balance. The result is a robust, homestyle curry with gentle heat, rounded sweetness from onions, and a lingering garam‑masala aroma. Pairs beautifully with tandoori roti, naan, or jeera rice.

Taste profile: medium spice, savory with onion sweetness, gentle tomato tang, and warm garam‑masala finish.
Texture: chicken tender and juicy; masala thick and clingy; onion petals crisp‑tender.
Ideal for: hearty mains, dhaba‑style lovers, and weeknight comfort meals.
Serving suggestion: garnish with fresh coriander and ginger juliennes; squeeze of lemon if desired.

What You Get

Generous single‑serve portion of Chicken Do Pyaza in onion‑forward gravy.

Key Highlights

Two‑style onions: caramelized base + sautéed petals.
Yogurt‑balanced masala; no heavy cream.
Classic bhunoed depth and clingy texture.
Made fresh to order; packed hot.

Ingredients

Chicken (bone‑in or boneless thigh), onions (sliced + petals), tomatoes, yogurt, ginger, garlic, green chilies, coriander leaves.
Whole spices: bay leaf, cinnamon, cardamom, cloves, cumin seeds.
Ground spices: turmeric, red/Kashmiri chili, coriander powder, cumin powder, garam masala, kasuri methi (optional), salt.
Fat: mustard oil/ghee/neutral oil as preferred; lemon wedge for serving (optional).