Chicken do pyaza

Murgh do pyaza (chicken do pyaza) is also known as double onion chicken curry, as the dish uses onion in two ways. In this version from Adam Liaw, onions help flavour the curry sauce, but also create a flavourful onion and chilli ghee to stir into the curry to serve.

• serves

  8

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

Stream free On Demand

Best Ever Chicken Curry

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1.5 kg chicken drumsticks
• Salt and black pepper
• 4 tbsp ghee, divided
• 2 dried bay leaves
• 3 dried red chillies
• 3 large brown onions, thinly sliced
• 1 tbsp finely grated ginger
• 1 tbsp finely grated garlic
• 1 tsp turmeric powder
• 2 tsp cumin powder
• 1 tbsp coriander powder
• 1 tsp chilli powder
• 2 tomatoes, roughly chopped
• 150 ml thick yoghurt
• 2 large red onions, roughly chopped
• 2 green bird’s eye chillies
• 1 tsp garam masala
• ½ cup roughly chopped coriander, to serve

Instructions

1. Make a thick cut all the way to the bone in each chicken drumstick. Season generously with salt and black pepper. Melt half the ghee in a large saucepan over medium heat. Add the bay leaves and the dried chillies and fry for a few seconds, then add the onion and fry for a further 7 minutes, or until lightly browned.
   
2. Add the ginger and garlic with the ground spices (except the garam masala) and cook for a further minute, or until fragrant. Add the chicken to the pan and cook, turning occasionally, until lightly browned, then stir through the tomatoes and yoghurt. Cover, reduce the heat to low and cook for 20 minutes, or until the chicken is cooked through.
   
3. When the chicken is cooked, heat the remaining ghee in a medium frying pan over medium heat. Add the red onions and green chillies and cook, stirring, until the onion is slightly softened. Uncover the chicken and stir through the garam masala with the onion ghee mixture. Cook for 1-2 more minutes, then stir through the coriander and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Best Ever Chicken Curry

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G