Recipe of north Indian curry Murgh do Pyaza

Murgh do Pyaza

This north Indian curry is known as ‘Do Pyaza,’ which means ‘double onions.’ Slow cooking the onions in a Murgh do Pyaza is important because they turn a lovely caramel colour and give the curry a deep rich flavour. This is the recipe I use at home, which was given to me by a family member.

Although the onions are fried in the first point, this recipe from her also includes fried shallots, which are added at the end. They’ve been caramelised and give the gravy a wonderful texture and flavour. In addition, I enjoy adding new potatoes to the curry because they keep their shape and do not disintegrate in the gravy as they cook.

The addition of yoghurt gives the curry its creaminess, and I use full fat greek yoghurt to keep the yoghurt from splitting.

Murgh Do Pyaza goes well with rice or tandoori roti.

How to make Murgh Do Pyaza

  1. Blend the garlic and ginger with a splash of water in a blender. Combine the chicken and garlic ginger paste in a big mixing bowl. Mix thoroughly and set aside for at least an hour, preferably overnight.

  1. Heat the oil in a big heavy-bottomed sauce pan over medium heat. Fry for a few seconds with the bay leaves and chilli. Fry the onion for 17-18 minutes, stirring often, until it begins to brown, then add the marinated chicken. Increase the heat to medium-high and cook the chicken parts for 7-8 minutes, sealing them all over.
  2. Stir in the chilli powder, turmeric, cumin, and coriander powder at this stage. Cook for one minute. Scrape the bottom of the pan with a spatula and add the pureed tomato. Cook for 4 minutes in the oven.
  3. Return the heat to medium and gradually stir in the yoghurt. Stir well for 6 minutes, making sure it doesn’t curdle. Season to taste with water and fresh potatoes. Reduce the heat to low and cook the chicken curry with the lid on for 20 minutes. Halfway through the cooking time, stir. Stir in the garam masala after removing the pan from the oven. Allow time for the chicken to rest.

  1. Heat the oil in a frying pan and cook the shallots for 5-6 minutes on each side over medium heat. I like slightly charred onions because you can fry them for a little longer if you like. Stir in the fried shallots to the curry. Dont forget to add water if the gravy is thick. Serve with a side of coriander and lemon juice. As a side dish, serve with rice or roti.