Chicken do pyaza-Murgh Dopiaza Recipe- Chicken Curry recipe
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 Kg Chicken
  • 500 Gms Onions
  • 250 Gms sliced into lengths for Tadka
  • 250 Gms Onions -Cut into Cubes
  • Salt to taste
  • Mustard Oil
  • 2 tbsp Clarified Butter
  • 12-14 Dry red Chilies (medium spicy)
  • 2 inch Ginger root
  • 12-15 Cloves of Garlic
  • 3½ tbsp Meat Masala Powder (Check our 'Uttar Pradesh Playlist' for UP special meat masala recipe )
  • 5 Cloves
  • 2 inch Cinnamon stick
  • 1 tsp Cumin Seeds
  • 5 Green Cardamom
  • 3-4 Bay Leaf
  • Tadka: 3-4 Garlic (chopped) and red chilies
  1. Remove stems of Chilies. Soak chilies in some warm water for 10 mins.
  2. We will now make a Masala Paste. Grind soaked red Chilies, ginger, garlic into a fine and thick paste
  3. Add 5-6 tbsp Mustard Oil in a pan and allow Oil to heat up. Now add Bay Leaf, Cloves, Cinnamon stick, Green Cardamom and Cumin Seeds.
  4. Add Sliced Onions and fry until Onions become brown in color (Onions become brown in 12-13 mins)
  5. Add Chicken pieces and sear on high heat for 3-4 mins. After 3 mins reduce the heat and cook covered for 10 mins on low heat.
  6. Uncover after 10 mins. Now, add Masala Paste and 3 tbsp. Special Meat Masala Powder and mix well.
  7. Add Salt to taste and add Onions cut into cubes (We will add Onions in this recipe at two stages-Sliced Onions in Tadka and now we use Onion Cubes. This explains why this recipe is called Do Pyaza.)
  8. Cover and cook on low heat
  9. Chicken is cooked in total 25 mins. Now, Switch off the heat.
  10. We will temper with ghee before serving.
  11. For tempering, heat 1 tbsp Clarified Butter. Add Chopped Garlic and red chilies. Pour this Tadka over the Chicken.
  12. Murg Do Pyaza is ready. Garnish with coriander leaves. Serve with some Butter Rotis and veg salad
Recipe by Kali Mirch - by Smita at