Margarita's International Recipes


Murgh Do-Piaza Hyderabadi

Hyderabadi Chicken Do Piaza

Hyderabadi Chicken Do Piaza

Chicken Do Piaza is a classic Hyderabadi dish that is now a staple of Indian restaurants in the subcontinent and around the world. It's basically chicken cooked with a large quantity of onions. The name suggests that there should be two onions - but most recipes I found only called for one. Indeed, many of the recipes I found online were remarkably similar to the one I made, which comes from a book that collected the recipes of famous cooks in India.

I'm not the biggest fan of Chicken Do Piaza, and making it at home didn't really make me change my mind, but it's a tasty dish to eat and relatively easy to make. I particularly enjoyed it the second day, which is true with most curries.

Print PDF

Hyderabadi Chicken Do Piaza


  • oil for frying
  • 2 Tbsp sunflower seeds
  • 1/4 cup raw cashews
  • 3 lb chicken pieces
  • salt to taste
  • 2 Tbsp pureed ginger
  • 2 Tbsp pureed garlic
  • 1 tsp red chili powder
  • 1 tsp turmeric
  • 1/3 cup ghee
  • 2 yellow onions, thinly sliced
  • 2 tsp Garam Masala
  • 1/3 cup chopped mint
  • 1/3 cup chopped cilantro


In a small saucepan, heat oil over high heat. Add the sunflowers and cashews and fry until browned. Remove from oil and set aside.

Salt the chicken pieces.

Whisk together the ginger, garlic, chili powder, turmeric and 1/4 cup of water.

In a saute pan or sauce pan, melt ghee over medium-low heat and saute onions until they start to brown, stirring occasionally. Increase heat to medium-high, stir in the ginger-garlic mixture and cook, stirring, for a minute or two. Add chicken to the pan. Cover with 2 1/2 cups of water, bring to a boil, and then simmer on medium-low until the chicken is cooked through.

Remove the chicken from the sauce. Add Garam Masala and increase heat to high. Boil, stirring, until the sauce slightly thickens. Taste and adjust seasoning. Turn heat down to medium and add the chopped mint and cilantro. Add the chicken and cook for a minute or two before serving.

Adapted from a recipe in Prashad, Cooking with the Indian Masters

Hyderabadi Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail