Chicken Do Piaza Recipe
Chicken, tomatoes, onions, herbs and spices. Served with rice.
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Ingredients
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Chicken
Rice (to serve)
Method
Chicken
- 1
Prepare and marinate
Pat chicken pieces dry. In a large bowl combine yogurt (0.5 cups), garlic paste (1 tbs), ginger paste (1 tbs), turmeric (1 tsp), red chili powder (1 tsp), coriander powder (1.5 tbs), cumin powder (1 tsp), salt (1.5 tsp), and black pepper (0.5 tsp). Add the chicken and toss to coat thoroughly. Marinate for at least 20 minutes; up to 2 hours in the refrigerator for deeper flavor.
- 2
- 3
Caramelize onions (first batch)
Heat a large heavy-bottomed skillet or kadai over medium-high heat. Add 3 tbs of vegetable oil. When hot, add the thinly sliced onions. Stir frequently and cook 10–15 minutes until deep golden-brown and caramelized. Remove about half the caramelized onions to a bowl to use as garnish and texture later. Leave remaining onions in the pan.
- 4
Bloom whole spices and sear chicken
To the skillet with the remaining onions, add 1 tbs oil (and 1 tbs ghee if using). Add cumin seeds (1 tsp) and let them sizzle 10–15 seconds. Increase heat to medium-high and add the marinated chicken in a single layer. Sear the chicken for 4–5 minutes on each side until lightly browned — this seals in juices and develops flavor. Stir occasionally so the yogurt mixture doesn't stick and burn.
- 5
- 6
Develop the gravy
Sprinkle turmeric, red chili, coriander and cumin powders if you prefer an extra top-up (optional — total quantities listed in ingredients already). Add 1 cup water or low-sodium chicken stock to deglaze the pan. Scrape up browned bits. Bring to a gentle simmer, reduce heat to medium-low, cover partially and cook 20–25 minutes (depending on piece size) until chicken is cooked through and tender. Stir every 6–8 minutes and adjust liquid — add a splash more water if the gravy reduces too quickly.
- 7
Finish and adjust seasoning
Once chicken is cooked and gravy has thickened to your liking, stir in garam masala (1 tsp), kasuri methi (1 tsp — crush between palms before adding), lemon juice (1 tbs) and most of the reserved caramelized onions (reserve some for garnish). Taste and adjust salt and pepper as needed. Simmer uncovered 2 more minutes to meld flavors.
- 8
Rice (to serve)
- 9
Rinse and soak rice
Rinse basmati rice (2 cups) under cold running water until water runs clear to remove surface starch. Soak the rice for 15–20 minutes, then drain.
- 10
Boil rice
In a medium saucepan bring 3.5 cups water to a boil with 1 tsp salt, 1 tbs vegetable oil and 1 bay leaf (optional). Add the drained rice, stir once gently to prevent sticking, then return to a boil.
- 11
Simmer and steam
Reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender. Do not lift the lid frequently. If needed, add a tablespoon or two of hot water and continue cooking another 1–2 minutes.
- 12
Fluff and rest
Turn off heat and let the rice rest, covered, for 5 minutes. Remove the lid, discard the bay leaf, and gently fluff with a fork to separate grains. Serve hot alongside Chicken Do Piaza.
