Asha's Murgh do Pyaza (Chicken & Onion Curry)

Recipe by

Asha Loupy

Serves

4 to 6

Difficulty

Intermediate

Asha's Murgh do Pyaza (Chicken & Onion Curry)

Photo by:

Asha Loupy

Cozy, allium-rich, and layered with warming garam masala, this mild chicken curry is inspired by North Indian Murgh do Pyaza. The name translates to chicken with two or double onions, which takes shape in a caramelized onion gravy base and either onion petals added with the chicken or fried onions used as a garnish. We love the latter because who doesn’t love a fried onion topping? Our version starts with thinly sliced shallots that are fried until golden and reserved for finishing, then that onion-y oil is used for the sauce, which starts with—you guessed it!—more onions, plus cumin, coriander, garam masala, plum tomatoes, and yogurt.

During the summer months, I love adding tender, sweet whole Jimmy Nardello peppers since some of the more traditional recipes for Murgh do Pyaza call for bell peppers. But, come winter, the way to go is adding a few quartered Yukon gold potatoes, which will soak up all the flavor from the gravy and become carby, comforting flavor bombs. Serve with rice or roti, a dollop of yogurt, and a quick vegetable sabzi.

Cook’s note: If you’re short on time, you can use store-bought fried onions or shallots instead of frying shallots for the topping—just cut the oil down to 3 tablespoons to cook the onions for the gravy if you take this route.

Ingredients

2 pounds (907g) boneless, skinless chicken thighs, cut in 2” pieces
3 tablespoons (45ml) lemon juice
3 teaspoons Surya Salt
1 tablespoon, plus 2 teaspoons Garam Masala
1½ teaspoons Pahadi Pink Garlic powder
¾ teaspoon Basiya Ginger powder
2 (150g) medium-to-large shallots, thinly sliced
½ cup (118ml) canola oil, or other neutral oil
1 (250g) white onion, finely diced
2 to 3 (275g) plum tomatoes, finely chopped
1 to 2 teaspoons Byadgi Chilli powder
1½ teaspoons ground Nandini Coriander
1 teaspoon ground Jodhana Cumin
½ teaspoon Pragati Turmeric
½ cup (113g) plain, full-fat yogurt (not Greek), plus more for serving
10 to 12 (150g) Jimmy Nardello peppers or 4 (400g) medium Yukon gold potatoes, peeled and quartered
2 teaspoons kasuri methi, optional
Small handful chopped cilantro, for garnishing
Steamed rice or roti, for serving

Methods

Combine the chicken, 2 tablespoons (30ml) lemon juice, 1½ teaspoons salt, 1 tablespoon garam masala, garlic powder, and ginger powder in a bowl. Toss to coat the chicken evenly in the spices, cover, and refrigerate for at least 1 hour, up to overnight.
To make the fried shallot topping, heat the canola oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. When shimmering, add half of the shallots, and fry, stirring occasionally, until light golden, 3 to 5 minutes. Using a slotted spoon, transfer the fried shallots to a paper towel-lined plate. Repeat with the remaining half of the shallots, reserving the pot with the oil.
Return the pot with the oil to medium heat. Add the onions and 1 teaspoon salt, and cook, stirring occasionally, until the onions soften and start to caramelize, 8 to 12 minutes. Add the tomatoes, chilli powder, coriander, cumin, turmeric, the remaining 2 teaspoons garam masala, and ¼ cup water, and cook, stirring frequently, until the tomatoes break down and the oil starts to separate, 7 to 10 minutes. Add the yogurt one big spoonful at a time, stirring to incorporate before adding more.
Then, add the marinated chicken, stir to coat in the tomato-onion mixture, and cook, stirring frequently, until the chicken loses its raw appearance and turns opaque, 4 to 7 minutes. Add the Jimmy Nardello peppers, the remaining ½ teaspoon salt, and ⅓ cup water, stir, and bring to a simmer (if using potatoes, add the potatoes and increase the water to ⅔ cup total). Cover and cook, stirring occasionally, until the chicken—and potatoes, if using—is cooked through and easily pulls apart with a fork, 30 to 35 minutes (if the gravy starts to get too thick, you can add a couple tablespoons of water while the chicken is cooking).
To finish, rub the kasuri methi between your palms before stirring it into the curry. Add the remaining 1 tablespoon (15ml) lemon juice, taste and season with more salt and/or lemon juice, if necessary. Garnish with chopped cilantro and reserved fried shallots. Serve with steamed rice or roti, plus more yogurt on the side.

This Recipe Features

Asha's Murgh do Pyaza (Chicken & Onion Curry)

Recipe by

Asha Loupy

Serves

4 to 6 people

Difficulty

Intermediate

Ingredients

2 pounds (907g) boneless, skinless chicken thighs, cut in 2” pieces
3 tablespoons (45ml) lemon juice
3 teaspoons Surya Salt
1 tablespoon, plus 2 teaspoons Garam Masala
1½ teaspoons Pahadi Pink Garlic powder
¾ teaspoon Basiya Ginger powder
2 (150g) medium-to-large shallots, thinly sliced
½ cup (118ml) canola oil, or other neutral oil
1 (250g) white onion, finely diced
2 to 3 (275g) plum tomatoes, finely chopped
1 to 2 teaspoons Byadgi Chilli powder
1½ teaspoons ground Nandini Coriander
1 teaspoon ground Jodhana Cumin
½ teaspoon Pragati Turmeric
½ cup (113g) plain, full-fat yogurt (not Greek), plus more for serving
10 to 12 (150g) Jimmy Nardello peppers or 4 (400g) medium Yukon gold potatoes, peeled and quartered
2 teaspoons kasuri methi, optional
Small handful chopped cilantro, for garnishing
Steamed rice or roti, for serving

Methods

Combine the chicken, 2 tablespoons (30ml) lemon juice, 1½ teaspoons salt, 1 tablespoon garam masala, garlic powder, and ginger powder in a bowl. Toss to coat the chicken evenly in the spices, cover, and refrigerate for at least 1 hour, up to overnight.
To make the fried shallot topping, heat the canola oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. When shimmering, add half of the shallots, and fry, stirring occasionally, until light golden, 3 to 5 minutes. Using a slotted spoon, transfer the fried shallots to a paper towel-lined plate. Repeat with the remaining half of the shallots, reserving the pot with the oil.
Return the pot with the oil to medium heat. Add the onions and 1 teaspoon salt, and cook, stirring occasionally, until the onions soften and start to caramelize, 8 to 12 minutes. Add the tomatoes, chilli powder, coriander, cumin, turmeric, the remaining 2 teaspoons garam masala, and ¼ cup water, and cook, stirring frequently, until the tomatoes break down and the oil starts to separate, 7 to 10 minutes. Add the yogurt one big spoonful at a time, stirring to incorporate before adding more.
Then, add the marinated chicken, stir to coat in the tomato-onion mixture, and cook, stirring frequently, until the chicken loses its raw appearance and turns opaque, 4 to 7 minutes. Add the Jimmy Nardello peppers, the remaining ½ teaspoon salt, and ⅓ cup water, stir, and bring to a simmer (if using potatoes, add the potatoes and increase the water to ⅔ cup total). Cover and cook, stirring occasionally, until the chicken—and potatoes, if using—is cooked through and easily pulls apart with a fork, 30 to 35 minutes (if the gravy starts to get too thick, you can add a couple tablespoons of water while the chicken is cooking).
To finish, rub the kasuri methi between your palms before stirring it into the curry. Add the remaining 1 tablespoon (15ml) lemon juice, taste and season with more salt and/or lemon juice, if necessary. Garnish with chopped cilantro and reserved fried shallots. Serve with steamed rice or roti, plus more yogurt on the side.