Chicken Do Pyaza Recipe

Chicken Do Pyaza has always been attraction on dinner table. This dish is very popular in almost all part of northern India. In Pakistan, Afghanistan and Bangladesh this dish is very popular. In other parts of world, where Mughlai cuisine is relished, this recipe is usually adored.

It is a very popular dish of muslin cuisine. Do Pyaza, means meat cooked in ghee with twice the quantity of onions. The story goes that Mullah Do Pyaza was one of the nine jewels of Akbar’s court. He was a gourmet and no mean cook to boot. The dish Do Pyaza is an example of his culinary ingenuity.

Mullah’s home was open house and by dinner time the guests were well over the list. To keep the party going, the Mullah would clap his hands time to time indicating to the kitchen that more onions should be added to the meat curry. And thus did Mullah Do Pyaza accidentally discover that the proportion of double the quantity of onions to meat was quite the best and was so created Do Pyaza.

I have learnt this recipe from my mom, who was actually a brilliant cook. I have tried Do Pyaza  in many places but none of them could match my Mom’s Do pyaza. For Do Pyaza recipe, quantity of onion used is very important. It should be higher than the used chicken. I use both grated as well as chopped onions for this recipe; this gives wonderful flavor to the recipe. Frying of chicken in initial stage gives additional flavour. Blend of spices like cumin, coriander, red chilli and aniseed are added to the recipe that gives additional flavour to the recipe. If chicken stock is available, it should be used instead of water for gravy preparation.  A mixture of curd and cream is added for extra richness.

In Parties, it is one of the most relishing curries. Accompanied with Naan, Shermal or Tandoori roti this dish tastes amazingly good. It also goes nice with rice and Mutton Biryani. 

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