Indian cuisine · Meat & Kebab

Chicken Do Pyaza

Chicken curry with double the onions: half fried brown into the sauce, the other added crisp at the end.

Ingredients · for 4 servings

• 800 g boneless chicken thigh
• 6 onions
• 3 tomatoes
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric
• 1 tbsp ground coriander
• 1 tsp garam masala
• 200 g yogurt
• 1 green bell pepper
• 4 tbsp oil
• Salt

Instructions

1. Finely dice three onions, cut the other three into rough eighths and separate into layers; cut the chicken into 4 cm pieces and the bell pepper into wide strips.
2. Heat 2 tbsp oil in a wide pan until very hot and fry the onion eighths with the bell pepper over high heat for 3–4 min. until they have dark spots at the edges but are still crisp; remove.
3. In the remaining oil, fry the diced onions for 12–14 min. until golden brown, add the ginger-garlic paste and toast for 2 min.
4. Stir in chili powder, turmeric and ground coriander, add the diced tomatoes and cook down for 6–8 min. until the oil separates at the edge.
5. Add the chicken and sear for 5 min., pour in the smooth yogurt and 150 ml water, season with salt and braise covered for 20 min. until the meat is cooked through.
6. Return the fried onion eighths and bell pepper to the pan, season with garam masala, let simmer uncovered for 3 min. and serve with roti.