Murgh Do Pyaza is a classic North Indian chicken curry known for its signature “double onions”—a slow-cooked base of caramelized onions followed by a final addition of fried shallots that give the dish its deep, rich sweetness. This homestyle version carries warm spices, tender chicken, creamy yogurt, and soft new potatoes that hold their shape beautifully in the gravy. The result is a comforting, aromatic curry perfect for pairing with hot rotis or steamed rice, making it a favourite for both weekday meals and family gatherings.
Ingredients
Chicken pieces (bone-in preferred), sliced onions, shallots, garlic, ginger, Greek yogurt, tomato puree, new potatoes, bay leaves, dried red chilli, red chilli powder, turmeric, cumin, coriander powder, garam masala, fresh coriander, lemon juice, oil, salt, and water.
Marinating the Chicken for Depth of Flavor
Begin by grinding ginger and garlic with a splash of water to form a smooth paste. Add this paste to the chicken pieces, mix thoroughly, and allow the flavours to absorb for at least an hour. For an even richer result, marinate the chicken overnight.
Building the Onion-Rich Base
Heat oil in a heavy-bottomed pan over medium flame and add bay leaves along with a dried chilli. As they begin to release their aroma, add the sliced onions and fry them slowly for 17–18 minutes until beautifully golden. Once the onions start to caramelize, add the marinated chicken and seal the pieces on high heat for 7–8 minutes so they develop a slight colour.
Layering Spices and Creating the Gravy
Stir in the red chilli powder, turmeric, cumin, and coriander powder, letting the spices bloom for a minute. Add the tomato puree and scrape the pan well to incorporate all the flavours. Cook this mixture for about 4 minutes until it thickens and deepens in colour. Lower the heat and begin adding the Greek yogurt gradually, stirring continuously to ensure it blends smoothly without curdling. Once incorporated, add water, new potatoes, and salt. Cover and cook over low heat for 20 minutes, stirring midway for even cooking. When done, finish with garam masala and allow the curry to rest so the flavours can settle.
Crisp Shallots for the Signature Double-Onion Twist
In a separate pan, heat oil and fry whole shallots for 5–6 minutes on each side. Slight charring brings out their sweetness, so let them take on a bit of colour if you prefer. Add these fried shallots directly into the curry and mix gently. Adjust the consistency with a splash of water if the gravy becomes too thick.
Serving the Murgh Do Pyaza
Garnish the curry with fresh coriander and a squeeze of lemon juice to brighten the flavours. Serve hot with tandoori roti, plain chapati, or steamed rice for a satisfying and aromatic meal.