Chicken Do Pyaza

Chicken Do Pyaza is a rich, onion-forward Indian chicken curry made with warm spices, yogurt, and tender chicken thighs.

If you love deeply savory, onion-rich curries, this Chicken Do Pyaza is one of those recipes that instantly transports you to your favorite Indian restaurant. The magic of this dish is in the layers of onions—some cooked down until sweet and caramelized, others added later for texture—giving you that bold, slightly sweet, and incredibly aromatic sauce.
I know recipes with a longer spice list can feel intimidating, but honestly, once you’ve stocked your pantry with a few key ground spices, this comes together much easier than you’d think. And the payoff? Totally worth it.

What Is Chicken Do Pyaza?

Chicken Do Pyaza is a classic North Indian curry known for its bold, onion-forward flavor. The name “do pyaza” literally means “double onions,” and that’s exactly what makes this dish so special. Onions are used in two different ways—one batch is slowly cooked until soft and slightly caramelized to build a rich, sweet base, while another is added later for texture and a more pronounced onion bite.
The dish is typically made with chicken simmered in a spiced tomato-based sauce, layered with warm spices like cumin, coriander, garam masala, and cardamom. Yogurt is often added toward the end to give the curry a subtle tang and creamy consistency without making it too heavy.
What sets Chicken Do Pyaza apart from other Indian curries is that deep onion flavor—it’s not just part of the background, it’s the star of the dish. You’ll often find variations made with paneer, lamb, or even tofu, but the signature double-onion technique remains the heart of it.

Why You’ll Like This Recipe

1. The double onion technique gives incredible depth and natural sweetness without needing added sugar
2. Uses pantry-friendly ground spices—no need to grind whole spices
3. Yogurt adds a subtle tang and creaminess without making it heavy
4. Flexible—works beautifully with paneer or tofu for a vegetarian version
5. Tastes even better the next day (hello, leftovers!)

Ingredients and Substitutions

1. Chicken thighs: You can use chicken breast, but thighs stay juicier and more flavorful
2. Ghee: Substitute with butter or neutral oil if needed
3. Yogurt: Sour cream works well, or use dairy-free yogurt for a non-dairy option
4. Jalapeños: Swap with serrano peppers for more heat, or reduce for a milder dish
5. Roma tomatoes: Canned diced tomatoes can be used in a pinch, but usually canned tomatoes tend to taste sour and that’s why I prefer to use fresh in this recipe
6. Smoked paprika: Regular paprika works fine, but smoked adds extra depth

What to Serve This With

1. Steamed basmati rice
2. Garlic naan or plain naan
3. Chapati or roti
4. Turmeric rice for extra flavor
5. Simple cucumber salad or raita to cool things down

Storage & Reheating

1. Store leftovers in an airtight container in the refrigerator for up to 4 days
2. Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed
3. Microwave in short intervals, stirring in between for even heating
4. This curry freezes well for up to 2 months—thaw overnight before reheating

Frequently Asked Questions

1. Can I make this less spicy?
   Yes, reduce or omit the cayenne and use fewer jalapeños.
2. Why add yogurt at the end?
   Adding it at the end prevents curdling and keeps the sauce smooth and creamy.
3. Can I make this ahead of time?
   Definitely. The flavors actually improve after sitting overnight.
4. Can I use paneer or tofu instead?
   Absolutely. Paneer gives a rich, traditional vegetarian version, while tofu is a great dairy-free option. If using tofu, I suggest using extra firm tofu and press it to remove excess water. Toss the paneer or tofu in the marinade ingredients, minus the lemon juice and then pan fry with a bit of ghee on a non-stick pan until golden brown all over and set aside.

This Chicken Do Pyaza is one of those dishes that really shows how a handful of spices and a simple technique can create something deeply flavorful and comforting. The caramelized onions combined with the fresh ones give it that signature richness that’s hard to beat.
If you’re already a fan of Indian curries, this one deserves a spot in your regular rotation. And if you’re just starting, this is a great recipe to build your confidence with spices—no fancy techniques required, just good layering of flavor.