Slow-Cooked Chicken Do-Piaza

Slow-cooked chicken do-piaza

Do- Piaza translates as ‘two onions’ because that’s the number of times they appear in the cooking process. The first stage involves making a puree from onions, garlic and ginger. The final stage is to add lots of sliced onions to the dish. Cook this long and slow, either in a slow cooker or casserole dish, and you will be rewarded with an incredible depth of flavour. The onions become so, slightly caramelised, and wonderfully sweet. 

I used bone-in chicken thighs for this dish, but it works just as well with tougher cuts of meat, such as lamb shoulder or beef stewing steak.

Serves 2-4

4 chicken thighs, bone-in, skin removed

For the first stage

2 tbsp ghee or sunflower oil
2 onions, finely chopped
Golf ball-sized piece of ginger, peeled and chopped
3 garlic cloves, peeled and chopped
6 cloves
1 brown cardamom pod
1 tsp cinnamon powder
Half tsp ground ginger
1 tsp turmeric
1 tsp chilli powder
1 tsp garam masala
150ml natural Greek yoghurt

For the second stage

3 onions, peeled and sliced
4-6 small tomatoes, quartered
1 tbsp fresh parsley, chopped
1 tbsp fresh coriander, chopped
Salt, to taste

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1. Heat the ghee or oil in a large frying pan and add stage one onions, garlic and ginger. Cook for 10-15 mins until very soft. Add a little water if they start to catch.

2. Add the spices and stir through, followed by the yoghurt. Now add the chicken thighs and stir until thoroughly coated with the sauce.

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3. Transfer to a slow cooker or casserole dish. If using the slow cooker, cook on LOW for 3 hours, until the chicken is very tender. If using a casserole, cook in a 160C/Gas 2 oven for 2 hours.

4. After the cooking time, add the stage two onions and tomatoes and cook for a further 30-40 mins, until the second batch of onions are very soft. Towards the end of cooking, add the herbs and season with salt.

5. Serve with chapatis or wraps and chick pea mash, made by mashing together a drained can of chick peas, juice of 1 lime, 1 tsp garam masala, 50g butter and a handful of fresh, chopped coriander.

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6 Comments

Filed under Poultry, Recipe Shed, Slow Cooker

6 Responses to Slow-Cooked Chicken Do-Piaza

  1. This sounds like another excellent chicken dish (am still smacking my lips after the lemon chicken dish the other night!). Have everything except fresh coriander, so will try it at the weekend.
    Note to self: buy some coriander seeds to sow in the greenhouse.

  2. Sarah

    Hello – looks fab but you mention yogurt in the cooking instructions but not in the ingredients list. How much and what type? Will be trying this next week. Thanks.

  3. dhaval

    I am trying this recipe out with a few variations.

    1. I find that marinating the chicken with the yoghurt, spices (and surprisingly some fried onions and lime juice) for about an hour or so before adding it to the fried onions adds a lot of flavour.
    2. I generally add some cumin/mustard seeds to the hot oil/ghee, (once they start crackling) followed by green chillies, garlic and ginger and let them fry for a while, before adding the onions. (a trick my mother taught me when I was learning to cook 😉 )
    3. The variation of do-pyaza I learnt, suggested to use bigger cubes of onions in stage two (as opposed to slices), but there is no right or wrong answer.
    4. This is something I realized after leaving India. Red Onions is not the default onion used outside India. I generally use the yellow onions in stage 1, but I realized that red onions in the second stage, add to the taste as well as the look of the dish.
    5. One other thing you might really like, is a set of dried herbs which you put right at the end, which you will get in any indian grocery store called “kasuri methi”

    Great recipe otherwise!

    • keithkendrick

      Hi Dhaval, This is great advice. I will be sure to try it next time I cook do-piaza. Many thanks for stopping by.