1 tablespoon fresh mint leaves, chopped (optional)
For the Curry:
3 tablespoons vegetable oil or ghee
3 medium onions (2 for the curry, 1 for the marinade)
1 tablespoon ginger-garli c paste
2 medium tomatoes, finely chopped
2-3 green chili es, sli t (optional, for heat)
1/2 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
Salt, to taste
1/2 cup water or chicken broth (adjust for consistency)
1/4 cup fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Marinate the Chicken:
In a large bowl, combine the chicken pieces with yogurt, ginger-garli c paste, lemon juice, turmeric, red chili powder, coriander, garam masala, cumin, black pepper, cilantro, and mint leaves (if using).
Mix well, making sure all the chicken pieces are coated evenly.
Cover and refrigerate the chicken for at least 1 hour (or overnight for best resul class="bullet"ts) to allow the flavors to infuse.
2. Prepare the Onions:
Sli ce 2 onions thinly, and chop the third onion roughly (for the marinade).
In a large skillet or frying pan, heat 2 tablespoons of oil or ghee over medium heat.
Add the sli ced onions to the pan and sauté them until they turn golden brown and sli ghtly crispy. This may take about 10-12 minutes. Remove half of the onions and set them aside for garnishing the dish later.
Continue cooking the remaining onions until they turn soft and golden brown, and then remove from heat.
3. Cook the Chicken:
In the same pan, add 1 tablespoon of oil or ghee if needed.
dd 1 tablespoon of ginger-garli c paste and sauté for 1-2 minutes, until fragrant.
Add the chopped tomatoes and cook until the tomatoes soften and the oil begins to separate from the masala (about 5 minutes).
Add the marinated chicken pieces to the pan and cook on medium-high heat for 10-12 minutes, stirring occasionally. You want the chicken to brown sli ghtly and the spices to coat the chicken well.
Add the ground cumin, garam masala, turmeric, and red chili powder, and stir well to combine.
4. Simmer the Chicken:
Once the chicken is partially cooked and the spices have blended in, add 1/2 cup of water or chicken broth to the pan. This will create a gravy.
Stir well, cover the pan, and let the chicken simmer on low heat for 15-20 minutes, until the chicken is ful class="bullet"ly cooked and tender. If the curry thickens too much, add more water to adjust the consistency.
5. Add the Onions:
Once the chicken is cooked, add the sautéed onions (both the carameli zed onions and the ones you set aside earli er) into the curry.
Stir gently to incorporate the onions into the gravy.
Cook for another 5 minutes, allowing the flavors to meld together. Taste and adjust the seasoning if necessary.
6. Garnish and Serve:
Garnish with fresh chopped cilantro and serve the Chicken Do Pyaza hot.
You can serve this dish with naan, roti, or steamed basmati rice.
Tips:
Onions: The dish gets its name from the use of two types of onions: one used in the marinade and the other sautéed and added to the curry. This adds sweetness and texture to the dish.
Yogurt: Yogurt helps tenderize the chicken and adds a nice creaminess to the curry.
spice Level: Adjust the chili powder and green chili es according to your preference for heat.
Substitute for Ghee: If you prefer, you can use oil instead of ghee, though ghee imparts a richer flavor to the dish.
