Chicken Do Pyaza – A Love Letter to Onions and Long Dinners

🧅 Where There’s Smoke, There’s Story

Not all dishes start in a cookbook.
Some start at the dinner table, where someone says,
“Is there more of that chicken with the soft onions?”
And someone else — probably you — smiles and says,
“Yes, and I made extra this time.”

That’s Chicken Do Pyaza.

A dish that’s not loud. Not creamy. Not fiery.
But full of warmth, and the kind of spice that lingers gently.

It’s onions cooked two ways.
Chicken that soaks in the love.
And gravy that makes you lick your fingers and look for roti.

🍗 What You’ll Need (Serves 3–4):

500g chicken, bone-in preferred

3 large onions – 2 sliced, 1 chopped

1 tomato, chopped

1 tbsp ginger-garlic paste

2 green chilies, slit

½ tsp turmeric powder

1 tsp red chili powder

1½ tsp coriander powder

½ tsp garam masala

Salt to taste

2 tbsp curd/yogurt, whisked

3–4 tbsp oil or ghee

Fresh coriander, chopped




🍳 How to Make It – The Onion Ritual

1. Brown & Build
Heat oil. Add sliced onions. Sauté till golden and a little crisp. Remove and keep aside — this is your first pyaz.


2. Soft & Sauté
In the same pan, add chopped onions. Cook till translucent. Add ginger-garlic paste. Let the aroma tell you when it’s ready.


3. Spice It Up
Add tomatoes, turmeric, chili powder, coriander powder, salt. Cook till masala is deep and rich. Add curd slowly. Stir gently.


4. Add the Chicken
Mix in chicken pieces. Coat them well. Cover and cook for 20–25 minutes, stirring occasionally. Add a little water if needed.


5. Finish With Flavors
Add fried onions back in. Add green chilies. Sprinkle garam masala. Cover for 5 minutes, then garnish with coriander.





🫓 What to Eat It With:

Roti. Paratha. Steamed rice. Or just a spoon.



❤️ Why It Always Feels Like Home

Because onions remind us to be patient.
Because chicken carries flavor like it remembers every spice.
Because two pyaz are always better than one.
Because it’s not a fancy recipe,
but it always brings people closer to the table.