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5.0 from 27 votes

Chicken Do Pyaza

An Indian favourite, this delicious aromatic chicken & onion curry has wonderful depth of flavour, and is perfect with rice or rotis.

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4 people
Calories: 468 kcal
Course: Main Course , Dinner
Cuisine: Indian

Ingredients

  • 3 tablespoons olive oil
  • 3 whole black cardamoms smashed
  • 4 green cardamom smashed
  • 4 cloves
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • 2 medium onions diced
  • 2 inches ginger (1 tablespoon) grated or chopped
  • 2 cloves garlic (1½ teaspoons) minced
  • 3 green chilli chopped, adjust quantity to taste
  • ¼ teaspoon cinnamon powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder adjust according to taste
  • 1.5 teaspoons cumin powder
  • 1.5 teaspoons coriander powder
  • 1 teaspoon garam masala powder
  • water as required
  • 200 grams tinned tomatoes 1 cup, chopped
  • salt to taste
  • 1 kilos boneless chicken cut into small pieces, or small pieces of chicken on the bone
  • 1 medium onion cut into large cubes and separated
  • 60 grams PLAIN yogurt ¼ cup
  • ½ teaspoon garam masala

Instructions

    Cup of Yum
  1. On a low-medium flame, heat the oil in a large saucepan and add green and black cardamom, cloves, peppercorns and cumin seeds. Allow them to gently fry for around half a minute, taking care that they do not burn.
  2. Add diced onions and sauté till lightly browned.
  3. Mix in the green chilli, garlic and ginger and sauté for a further minute.
  4. Then stir in chopped tomatoes and lightly fry for 2-3 minutes.
  5. Next, add cinnamon, turmeric, red chilli powder, cumin, coriander, and 1 teaspoon of garam masala powder. Add a couple of tablespoons of water, so that the masala powders do not stick to the bottom of the pan and burn. Cook the masala (spice) mixture for around 5 minutes, adding slightly more water if necessary.
  6. Add the chicken and mix well to ensure it is well coated in masala sauce. Cook uncovered for 15 minutes, stirring occasionally.
  7. Stir in the yogurt and the larger pieces of onion, then sprinkle over the remaining garam masala. Mix together well and cook for a further 5 minutes. Serve with warm fluffy rice.

Notes

  •  
  •  
  • Smash the green and black cardamoms before using for wonderful flavour.
  • Lightly frying the whole spices releases their oils and flavours the oil.
  • Cooking the masala powders slowly on a low-medium heat helps to release the oils and the flavours begin to come together.
  • Make sure the spices are cooked for at least 5 minutes to add flavour to the dish.
  • The masala powders will burn if the pan becomes dry, so add a little water now and again. After 5 minutes of cooking, the mixture should be a loose paste.
  • You could either use small cuts of chicken on the bone (without skin) or chicken breast cut into small cubes. 
  • Store leftovers in a sealed container and keep in the fridge for up to 48 hours or freeze for up to a month. Defrost fully and reheat through properly before serving.

Nutrition Information

Calories 468kcal (23%) Carbohydrates 18g (6%) Protein 56g (112%) Fat 19g (29%) Saturated Fat 3g (15%) Cholesterol 162mg (54%) Sodium 428mg (18%) Potassium 1267mg (36%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 549IU (11%) Vitamin C 19mg (21%) Calcium 92mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 468

% Daily Value*

Calories 468kcal 23%
Carbohydrates 18g 6%
Protein 56g 112%
Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 162mg 54%
Sodium 428mg 18%
Potassium 1267mg 27%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 549IU 11%
Vitamin C 19mg 21%
Calcium 92mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.