Chicken Do Pyaza

🔥 Prep

• Cut the 400 g chicken into bite-sized cubes.
• Peel and slice 2 of the 4 onions thinly (these will form the base).
• Peel and slice the remaining 2 onions into thick wedges or half‑moons (these will be added later for the “do pyaza” effect).
• Roughly chop the 2 tomatoes.
• Measure out 1.5 tbsp ginger garlic paste, 1 tsp chilli powder, 1.5 tsp salt, 200 ml water, and 3 tbsp oil.

🔥 Cook

• 1. Heat 3 tbsp oil in a heavy‑bottomed pan or kadai over medium heat until shimmering.
• 2. Add the sliced base onions and fry for 8‑10 minutes, stirring occasionally, until they turn deep golden brown and start to caramelize.
• 3. Stir in the 1.5 tbsp ginger garlic paste and cook for 1 minute until the raw aroma disappears.
• 4. Add the 1 tsp chilli powder and sauté for 30 seconds, taking care not to burn the spices.
• 5. Add the chopped tomatoes and cook for 4‑5 minutes until they soften and the oil begins to separate from the masala.
• 6. Increase heat to medium‑high, add the chicken cubes, and sear for 5‑6 minutes, stirring occasionally, until the pieces are lightly browned on all sides.
• 7. Sprinkle the 1.5 tsp salt over the chicken and mix well.
• 8. Pour in the 200 ml water, stir to combine, and bring the mixture to a gentle boil.
• 9. Reduce heat to low, cover the pan, and simmer for 12‑15 minutes until the chicken is tender and the gravy has thickened slightly.
• 10. Add the reserved onion wedges and continue to simmer uncovered for 3‑4 minutes so the onions retain a slight crunch and absorb the flavors.
• 11. Taste and adjust salt if needed, then turn off the heat.

🔥 Serve

• Transfer the Chicken Do Pyaza to a warm serving bowl and garnish with fresh coriander leaves if desired.
• Serve hot with butter naan, tandoori roti, or steamed basmati rice.
• Accompany with a wedge of lemon and a side of sliced cucumber or onion salad for freshness.