Chicken Do Pyaaza



  1. Chicken : 1 KG – 1000 grams (Cut into medium pieces)
  2. Bay Leaf (Tej Patta): 1
  3. Onions: 8 medium (6 onions chopped in little big size and 2 medium) [Great with red onions]
  4. Green chilli – 3-4
  5. Tomato – 1 medium chopped
  6. Ginger Garlic Paste: 2 tablespoon
  7. Oil: 5 tablespoons
  8. Jeera (Cumin) powder 1 tablespoons
  9. Black pepper powder: 1/4 teaspoon
  10. Turmeric (Haldi) powder: 1 teaspoon
  11. Coriander (Dhania) powder: 2 tablespoons
  12. Red chilli powder: 2 teaspoon (or more depending on how spicy you want)
  13. Salt to taste
  14. Garam masala powder: 1 teaspoon


  • Wash chicken well and keep aside
  • Heat kadai without any ingredients till fumes start coming out of kadai
  • Put oil in kadai, quickly add green chillies cut into halves and bay leaf into the oil and leave for 30 seconds on medium heat
  • Add chopped onions (bigger size) and saute for 3 min (or till onions become pink)
  • Add turmeric powder and ginger-garlic paste and saute for 2 min
  • Put jeera, dhania, red chilli powder in a small bowl and put some water and stir with spoon to make like a paste
  • Add the paste in kadai and saute for 2-3 min on high heat, now add tomato
  • Keep on adding little water in case the onion gets sticked in the bottom of kadai
  • Saute onions for 5 minutes on medium flame
  • Add medium size onions and chicken pieces in the curry and saute for 5 min on medium flame
  • Add salt and saute for 1 min
  • Note: Sometimes chicken leaves lot of water in the curry, in that case fry the curry on high heat
  • Fry the curry on high heat for 15 minutes, ensure you keep on stirring regularly
  • Keep on adding little water in case the curry gets sticked in the bottom of kadai
  • Add garam masala or ready made chicken/mutton powder in the curry and saute for 2 minutes
  • Lastly add black pepper and saute on medium heat till the curry is heavy or thick (Approx 5 min)
  • Add water for gravy as per your requirement, Cover the kadai and let the curry thicken a little bit for 15 minutes on very low flame
  • Serve Chicken Do Pyaza hot.

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