Chicken Do-Piaza
Prep Time
Cook Time
Total Time
This delectable Indian dish has a long list of ingredients, but comes together in under an hour. The sweetness from the orange juice is offset nicely by the onions and savory spices. Serve with rice or naan.
Recipe Type: Entree
Yield: 4 to 6 servings
  • 6 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 teaspoons turmeric
  • ½ cup plain yogurt
  • 1½ pounds boneless chicken breast, sliced
  • 2½ large or 3 small red onions
  • 1 tablespoon coconut oil
  • 2.3 ounces unsalted butter
  • 1 teaspoon ground dry coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon garam masala
  • 1 teaspoon fenugreek
  • ¼ cup plus 2 tablespoons tomato puree
  • 1 teaspoon chili powder
  • ½ cup cashews, ground in food processor to form rough paste
  • ½ cup orange juice
  • ¼ cup cream
  1. Put the ginger and garlic in a mortar and pestle or food processor and grind to a smooth paste.
  2. Put in a large bowl and add the turmeric and yogurt. Mix so well combined.
  3. Add the chicken and toss to coat. Cover and refrigerate while you prepare the rest of the ingredients, or overnight.
  4. Finely chop half the onions and thinly slice the rest (keep separate).
  5. Heat the coconut oil and butter in a large skillet until melted and started to bubble.
  6. Add the sliced onions and fry for a few minutes until softened. Remove and set aside.
  7. Add the chopped onions and cook, stirring often, until browned (This is the "first do-piaza").
  8. Add the dried coriander, cumin, garam masala, and fenugreek and toast for 1 minute, until aromatic.
  9. Add the tomato puree, chili powder, and cashew paste.
  10. Cook until the tomato paste leaves a slight oil on the side of the pan, about 3 minutes.
  11. Add the chicken and simmer until almost cooked through.
  12. Add the orange juice and fried sliced onions and simmer for about 8 minutes, or until the chicken is cooked through.
  13. Stir in the cream and remove from the heat.
  14. Serve with basmati or Jasmine rice or naan.
Gluten free
Recipe by Katherine Martinelli at