How long does Chicken Do Pyaza keep in the fridge?

Chicken Do Pyaza keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Chicken Do Pyaza ahead of time?

Yes. Chicken Do Pyaza is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Chicken Do Pyaza?

Classic pairings include roti, naan, rice. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian ChickenMain Medium

Chicken Do Pyaza

Name: Chicken Do Pyaza
Prep time: 18 min
Cook time: 32 min
Total time: 50 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 700 g chicken thigh, bone-in; 3 large onions; 1 tbsp ginger-garlic paste; 2 tomatoes, chopped; 0.5 cup yogurt; 1 tsp Kashmiri chilli powder; 1 tsp coriander powder; 1 tsp garam masala; 0.5 tsp turmeric; 2 tbsp mustard oil; 2 green chillies, slit; 1 tsp salt

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Onion two-ways + simmer

Time: 50 min
Serves: 4
Calories: 400 kcal
Protein: 36 g

0:00 / 1:34

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Method

1Chop 1 onion fine, slice the other 2 into thick wedges (keep separate).
2Heat mustard oil to smoking, cool, then fry the wedge-cut onions till just charred at the edges — remove.
3Brown the chopped onion in the same pan with ginger-garlic and tomatoes for 8 minutes.
4Add turmeric, chilli, coriander powder and yogurt; cook till oil rises.
5Add chicken with salt and a cup of water, gently bubble 20 minutes till tender.
6Fold the reserved wedges back in, finish with garam masala and slit chillies — the wedges should stay just-cook until crunchy.

About this recipe

Built on chicken — swap for paneer cubes; reduce simmer to 10 minutes.

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