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Chicken do pyaza gets its name from the double use of onions—cooked in the gravy and added fresh—creating layers of flavor. This protein-packed chicken curry is a wholesome family meal that fits a 1500 calorie plan.
Heat 2 tbsp vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Add half the onion (2 cups chopped) and sauté for 7-8 minutes until deeply golden and caramelized.
Add minced garlic and ginger, cooking for an additional minute while stirring constantly to prevent burning.
Lower the heat to medium. Stir in ground cumin, coriander, turmeric, red chili powder, and salt. Cook the spices for 1 minute to bloom their flavors.
Add diced tomatoes and cook for 4-5 minutes, stirring occasionally, until the mixture starts to break down and thicken.
Increase heat to medium-high. Add chicken pieces and toss to coat in the masala. Cook for 5 minutes, then reduce heat to low, cover, and simmer for 20 minutes until chicken is fully cooked and tender.
Uncover, stir in garam masala and black pepper. Adjust seasoning, then cook for another 2 minutes to meld flavors. Turn off heat.
Garnish the curry with 0.5 cup fresh sliced onion just before serving for a crisp, sweet finish.
