Chicken Dopiaza – Chicken Curry With Onions

I heartily enjoy a good dopiaza curry – in fact, a lamb dopiaza was amongst my first ‘successful’ curries I cooked after marriage! I usually cook this when I’m low on ingredients and am feeling too lazy to pop out and buy some vegetables or tomatoes. It’s definitely a handy recipe to have in mind for those days. Bonus – the most important thing, actually – is that it tastes brilliant! This curry consists of an alluring aroma – mildly sweet with a distinctness of caramelised onions, fresh and aromatic coriander and tender, juicy chicken 

 

‘Dopiaza’ literally means ‘two onions’. Now, what this means is debated as it can be interpreted as many things. Does it mean you use two onions in the curry? (This isn’t logical since the amount of onions in dependent on how much you’re cooking). You use two different kinds of onions? You add onions twice? What is one to do?

 

Chicken Dopiaza - Chicken Curry with lots of onion!

 

Most dopiaza recipes use onions twice in the recipe; once at the initial browning stage of the curry where the onions are fried, and then again towards the end so that the onions remain distinguished and don’t break down into the masala of the curry. Additionally, I like using white onions at the browning stage and then red onions towards the end, but this particular day I didn’t have any red onions on hand. Red onions don’t break down as quick as white onions and have a delicious and mildly sweet taste to compliment the heat of the spices.

 

Chicken Dopiaza - Chicken Curry with lots of onion!

 

Serve alongside a zesty salad and a chutney or raita. This curry goes best with chapatti, or even better – fresh naan!

Enjoy, with love x

 

Chicken Dopiaza - Chicken Curry with lots of onion!

 

 

Chicken Dopiaza - Chicken Curry with lots of onion!
Chicken Dopiaza - Chicken Curry With Onions
Print Recipe
Servings
5 servings
Cook Time
1 hour
Servings
5 servings
Cook Time
1 hour
Chicken Dopiaza - Chicken Curry with lots of onion!
Chicken Dopiaza - Chicken Curry With Onions
Print Recipe
Servings
5 servings
Cook Time
1 hour
Servings
5 servings
Cook Time
1 hour
Ingredients
  • 1 baby chicken, cut into curry pieces
  • 2 onions chopped finely
  • 6 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 tbsp tomato puree
  • 2 onions diced thickly
  • 1 tbsp cumin seeds
  • 2 black cardamom pods
  • 1 finger-sized piece cinnamon (dalchini)
  • 2 tsp salt, or to taste
  • 1.5 tsp red chilli powder, or to taste
  • 1 tsp cumin powder
  • 1.5 tsp coriander powder
  • oil
Servings: servings
Instructions
  1. Heat some oil in a pot. Once hot, add the finely slices onions, garlic, ginger, black cardamom pods, cumin seeds and cinnamon stick. Fry this on medium heat till the onions become a very dark shade of brown but not burnt.
    Chicken Dopiaza - Chicken Curry with lots of onion!
  2. Turn the heat to high and add the chicken pieces and tomato puree, Stir to coat all the pieces in the oil, onions and tomato puree and once the chicken is no longer pink, add the rest of the spices and 1/2 cup water. Turn the heat to low, cover and simmer.
    Chicken Dopiaza - Chicken Curry with lots of onion!
  3. After 20-25 minutes of simmering on low, the chicken should be nearly done. At this point, uncover and add the diced onion pieces. Cover again and cook for 7 -10minutes, then uncover and cook for another 7-10 minutes, or until the gravy has thickened to your liking.
    Chicken Dopiaza - Chicken Curry with lots of onion!
  4. Garnish with coriander and serve hot with chapatti, naan or rice.
Recipe Notes

The tomato puree is optional and mainly for colour. If you don't have it on hand, then either use 1-2tsp of paprika (and adjust the red chilli accordingly) or omit altogether

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