Chicken Do Pyaza - Chicken in two Onions

The reason I chose to make this particular chicken dish is not because there are as many explanations for the name as there are recipes. The trigger for me wanting to cook was seeing this recipe here on Munaty Cooking. Not too many ingredients and quick and easy method of cooking.

The translation for do pyaza is two onions, the origins of which are from during the Mughal rule in India. This one is different from the usual rich dishes from the Mughal cuisine. Variations of this dish exist in several South East Asian cooking. All this means is onion is added during two stages of cooking. Adding onion powder along with all the spice powders or a tiny bit of onion paste to increase the masala. The dish can be garnished with fried onions once cooked before serving.

Here is the recipe in pictures,

Wash and marinate the chicken in turmeric. Cut the onions and garlic and grate the ginger.
In a pan heat oil and add in the whole spices. Add the onions and saute till they become translucent.
Add the spice powders and mix. Add the chicken pieces and cover and cook.
Once the chicken is completely cooked open the lid and saute on low flame.
Turn off the heat when the desired consistency is reached.

Chicken Do Pyaza
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients

1. 1 1/2 lbs of chicken cut into bite sized pieces
2. 2 medium sized red onions sliced
3. 4-5 garlic chopped
4. 1/2 tbsp grated ginger
5. whole spices: star anise, cloves, cinnamon, bay leaf, cardamom (optional) and curry leaves
6. 2 tsp black pepper powder
7. 2 tsp turmeric powder
8. 2 tsp coriander powder or 3 tsp chicken masala powder
9. 1 tbsp onion powder (optional)
10. 2 tsp cumin powder
11. 2 tsp red chili powder
12. 4 slit green chilies
13. 1 tbsp oil
14. salt to taste

Method

1. Wash and clean the chicken, completely drain the water and marinate in some turmeric. Set aside.
2. In a wide mouthed pan add oil followed by the whole spices and let it saute for a minute or so.
3. Add in the chopped green chilies and the onions and saute till the onions turn nice and translucent.
4. Now add the garlic and grated ginger and saute for a minute more.
5. Add in the turmeric, coriander or chicken masala powder, cumin, pepper, onion and red chili powders.
6. Add in the chicken and mix it in well. Cook for about 8-10 minutes with a lid. At this stage the chicken should mostly be cooked and there should be a lot of liquid. Add more sliced onions at this point if needed. I did not.
7. Now open the lid, add in salt and continue till the desired consistency is reached, takes about 5-8 minutes. Garnish with fried onions if desired.
Serve with rice or any Indian bread.

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