Do Piaza Murgh (دو پیازہ مرغ) — Afghan Chicken with Double-Onion Curry

• 800 gChicken thighs, boneless and skinless (Cut into 4–5 cm pieces)
• 500 gYellow onions (250 g finely sliced + 250 g diced)
• 18 gGarlic (About 6 cloves, minced)
• 15 gFresh ginger (Grated)
• 45 mlNeutral oil (Such as sunflower or canola)
• 30 gTomato paste (About 2 tbsp)
• 150 gPlain yogurt (Full-fat for best texture)
• 15 mlLemon juice (1 tbsp)
• 6 gGround coriander (About 2 tsp)
• 4 gGround cumin (About 1 1/2 tsp)
• 3 gTurmeric (About 1 tsp)
• 2 gKashmiri chili powder (About 1 tsp for mild heat and color)
• 1 gBlack pepper (About 1/2 tsp)
• 2 gGaram masala (About 1 tsp)
• 4 podGreen cardamom pods (Lightly crushed)
• 1 stickCinnamon stick (About 5 cm)
• 3Cloves (Whole)
• 1 leafBay leaf (Dried)
• 350 mlChicken stock (Low-sodium preferred)
• 10 gFine sea salt (About 1 3/4 tsp)
• 15 gFresh cilantro (Chopped)
• 1Fresh green chilies (Thinly sliced, about 10 g)

Instructions

1. 1

   Marinate the chicken by mixing yogurt, lemon juice, 4 g salt, turmeric, ground coriander, ground cumin, Kashmiri chili powder, and black pepper in a bowl. Add the chicken pieces and coat thoroughly, then cover and refrigerate for 20 minutes so the yogurt tenderizes the meat and the spices penetrate.

2. 2

   Heat the oil in a heavy pot over medium heat for 2 minutes until it shimmers. Add the finely sliced onions (250 g) and cook for 12–15 minutes, stirring often, until they turn deep golden-brown; this is the first onion layer that builds the curry’s sweetness and color.

3. 3

   Add the crushed cardamom, cinnamon stick, cloves, and bay leaf to the browned onions and stir for 30 seconds to bloom their aroma. Stir in the minced garlic and grated ginger and cook for 60–90 seconds, keeping the heat moderate so the aromatics soften without scorching.

4. 4

   Add the tomato paste and cook it for 2 minutes, stirring constantly, until it darkens slightly and smells caramelized rather than raw. This short frying step concentrates the tomato and helps the gravy taste rounded instead of sharp.

5. 5

   Increase the heat to medium-high and add the marinated chicken along with all the marinade. Sauté for 6–8 minutes, turning the pieces, until the chicken loses its raw color and the yogurt mixture thickens and clings to the onions.

6. 6

   Pour in the chicken stock and scrape the bottom of the pot to dissolve any browned bits into the sauce. Bring to a gentle boil, then reduce to a low simmer, cover, and cook for 20 minutes so the chicken becomes tender and the onion base melds into the gravy.

7. 7

   Stir in the diced onions (250 g) and the remaining 6 g salt, then cover again and simmer for 12–15 minutes. This second onion addition is the signature ‘do piaza’ technique, giving you soft, sweet onion pieces that stay distinct rather than disappearing into the sauce.

8. 8

   Uncover and simmer for 5–8 minutes to reduce the gravy to a thick, spoon-coating consistency. Turn off the heat and stir in the garam masala, then rest the curry for 5 minutes so the spices settle and the sauce slightly thickens.

9. 9

   Finish with chopped cilantro and sliced green chili for freshness and gentle bite. Serve hot, making sure each portion gets both tender chicken and plenty of the double-onion gravy.