Mamta's Kitchen

Chicken Curry Do Pyaza

Murg Do Pyaza

Mamta Gupta

CurryEasyFree From TomatoIndianMainMeat

Do (pronounced as doe) and it means two or double. Pyazja means 'with onions'. So, translated, it means with double the onions. However, there are never 'double' the onions, just a lot of them. The recipe here contains roughly equal amount of onions and chicken by weight. This dish is gently spiced and has little or no gravy. It should be served with hot tandoori roti or chapatti. This recipe can be used for cooking jack fruit curry as well. Serves 4


  • 500 gm. skinless chicken breast, cut into cubes

  • 400 gm. (3 medium, UK size) onions, peeled and thinly sliced

  • 2-3 large cloves of garlic, crushed

  • 2-3 tbsp. cooking oil

  • 4-5 green cardamoms, whole

  • 5-6 tbsp. thick yoghurt

  • 1/2 tsp. chilli powder (adjust to taste)

  • 2 tsp. coriander powder

  • 1 tsp. cardamom powder or 4-5 green cardamom seeds, crushed

  • 1/2 tsp. Garam Masala

  • 2 tsp. salt

  • A handful of Fresh coriander leaves

  • Optional; 2 tbsp. dry methi/fenugreek leaves (kasoori methi)


  1. Heat oil in a pan.

  2. Crack cardamoms with a rolling pin. Add to hot oil.

  3. Fry onions and garlic until golden brown. Indian cuisine requires onions to be browned, not just golden.

  4. Add chicken and fry on high heat, until all pieces are nicely brown all over.

  5. Add all the spices and salt, yoghurt to the chicken and mix. You can add methi leaves here if using.

  6. Cook covered on a medium heat, until chicken is tender. You can cook it in a pressure cooker, on full pressure, for 5 minutes. Turn heat off.

  7. Mix half the coriander leaves into the curry.

  8. Transfer to a bowl and garnish with remaining coriander leaves.

  9. Serve with Nan or Tandoori Roti or Chapatti.


  • Tips for cooking with yoghurt:

  • Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.

  • Make sure that yoghurt is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle.

  • When adding yoghurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dish.

  • Substitute sour cream for yoghurt, using only half the amount.

Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to