Chicken do-piaza is a popular Indian curry that features chicken cooked with onions, tomatoes, and a blend of spices. The name “do-piaza” means “two onions” in Hindi, indicating that the dish is prepared with onions in two different ways – diced onions are used in the base of the curry, while sliced onions are added towards the end for texture and flavor.
The origins of chicken do-piaza are unclear, but it is believed to have originated in the Mughal era of Indian history. The Mughals were a powerful Muslim dynasty that ruled over India from the 16th to the 19th century. They were known for their sophisticated cuisine, which combined elements of Indian, Persian, and Central Asian cooking.
It is thought that chicken do-piaza was developed in the royal kitchens of the Mughal emperors, where skilled chefs experimented with different ingredients and techniques to create new dishes. The use of onions in two different ways – diced and sliced – is a hallmark of Mughal cooking and is also seen in other dishes like biryani and keema.
Over time, chicken do-piaza spread beyond the royal courts and became a popular dish in Indian households and restaurants. It is particularly popular in the north of India, where it is often served with naan or rice.
In the UK, chicken do-piaza is a staple of British Indian restaurant cuisine. It is often milder in flavor than traditional Indian versions, with a creamier sauce that is more reminiscent of a korma. This is because the dish was adapted to suit the British palate when Indian cuisine first became popular in the UK in the 1960s and 1970s.
Today, chicken do-piaza is enjoyed all over the world, and there are many variations of the dish that incorporate different ingredients and techniques. However, at its core, it remains a flavorful and satisfying curry that celebrates the rich history and diverse culinary traditions of India.
This is a pure original Indian Restaurant version of the dish without any cream.
Ingredients
80 ml Rapeseed Oil or other vegetable oil
1 medium-size onion, cut in half lengthwise and thinly sliced
1 – 2 Fresh Hot Chilli Peppers, chopped – optional
1 tbsp Garlic and Ginger Paste
1 tsp Salt
1/2 tsp Ground Coriander
1 tsp Ground Cumin
1 tsp of Ground Garam Masala
1/2 tsp Cayenne Pepper, or less to taste
1/2 tsp Kasoori Methi
80 ml Passata (or equivalent tomato puree mixed with water)
300 g Fresh Chicken Fillets, diced
250 ml Base Curry Sauce
1 tbsp Fresh Coriander
1 Chopped tomato or a few chopped cherry tomatoes
Recipe
1. Heat the oil in a pan until hot: 80 ml Rapeseed Oil or other vegetable oil
2. Add in the following and fry until soft:
1 medium-size onion, cut in half lengthwise and thinly sliced
1 – 2 Fresh Hot Chilli Peppers, chopped – optional
3. Add the garlic and ginger paste and fry for another 10 seconds:
1 tbsp Garlic and Ginger Paste
4. Add in the following and fry for 30 seconds or so mixing well:
1 tsp Salt
1/2 tsp Ground Coriander
1 tsp Ground Cumin
1 tsp of Ground Garam Masala
1/2 tsp Cayenne Pepper, or less to taste
1/2 tsp Kasoori Methi
5. Then add reduce down until small bubbles appear at the center and the oil separates:
80 ml Passata (or equivalent tomato puree mixed with water)
6. Add in the chicken and cook for a minute or two.
7. Add the base sauce and cook for 10 – 15 minutes until the chicken has cooked through and the sauce has reduced and nice and thick, and the oil as separated.
250 ml Base Curry Sauce
8. The add in the following and stir:
1 tbsp Fresh Coriander
1 Chopped tomato or a few chopped cherry tomatoes
9. Serve over rice.