An epicurean adventure to: India
Is Dopiaza your favourite go-to Friday night curry at your local BIR? Are you ready to bring the restaurant experience home? Stay tuned!
This Chicken Dopiaza recipe brings the essence of this hugely popular British Indian restaurant curry straight to your kitchen, step-by-step.
The name itself, derived from Persian, means 'two onions'. So, breaking it down, 'do' means two or twice, and 'Pyaza' signifies onions.
Simply put, it means onions play a double role, entering the cooking process at two different stages and undergoing two distinct treatments.
Yes, it's unapologetically onion-heavy, but that's precisely what defines the character of a Dopiaza - Caramelised onion creates a beautifully subtle sweetness that has made this curry such a popular classic Indian dish.
While it leans on the milder side spice-wise, we've got some suggestions to crank up the heat if you're in the mood for a livelier experience.
True, it might involve a few more steps compared to your typical chicken tikka masala, but the end result is undeniably worth the effort!
Don't worry, we've got you covered with straightforward, step-by-step photo instructions that make understanding and cooking a Dopiaza a breeze.
Jump to:
Fast Facts - India
| Location | India is located in South Asia and shares its borders with several countries including Pakistan, China, Nepal, Bhutan, Bangladesh and Myanmar. |
| Capital | New Delhi. |
| Language | India is a diverse country with numerous languages spoken across its regions. Hindi and English are the official languages of the Indian government, but there are also 21 officially recognized regional languages, including Bengali, Telugu, Marathi, Tamil, Urdu, Gujarati and many more. |
| Population | Circa 1.3 billion people. |
| Trivia | To safeguard the Taj Mahal during World War II, it was cleverly camouflaged as a bamboo stockpile. The entire palace was concealed under bamboo scaffolding, effectively concealing its true form from passing bomber planes. This tactic proved successful, as the Taj Mahal remained unharmed throughout the war. |
What's to love about this recipe
- Bring a restaurant vibe to your own kitchen with one of the biggest curry house favourites.
- There's an undeniable satisfaction in cooking your own curry. If you know, you know.
- Perfect for a tamer audience, but easily spiced up for a fiery kick.
- Mildly sweet thanks to a double batch of caramelised onions.
- You don't need to be cheffy to cook Dopiaza, just calmly prepared.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Chicken thighs
While you can certainly use cubed chicken breast for Dopiaza, we strongly recommend opting for skinless, boneless chicken thighs.
Thigh meat, known as the brown meat, stands out as the most flavorful and juiciest part of the chicken.
To maximize both flavour and juiciness, we suggest not slicing the chicken thighs too small either. Quartering each thigh gives you substantial, satisfying chunks that retain their moisture throughout the cooking process.
The Double Onions
Now, for the pièce de résistance! Let's quickly walk through what needs to be done with the onions.
While we typically use white/brown onions, feel free to switch things up and opt for red onions if you prefer them.
You'll need three large onions. For each 'variant' of onion in this recipe, we're going to use 1 and a half onions.
- The first batch will be sliced into large onion 'petals' and charred in oil with a few mustard seeds. These onions will be stirred in last, once the curry is cooked.
You can preserve a few petals for garnishing the top of your curry if you wish.
See how to slice an onion into petals. - The second batch of onions will be simply sliced, nothing fancy. We'll slowly caramelise them over low heat before adding the spices, tomatoes and stock.
Once the sauce is reduced, we'll blend it using a stick blender or a food processor, creating the flavorful curry sauce in which the chicken will cook. Delicious.
Plain yoghurt
While low-fat yoghurt can be used, full-fat yoghurt tends to 'split' less and offers a richer, creamier texture.
Opting for any plain full-fat yoghurt, such as Greek yoghurt, works perfectly.
The spices
A star-studded lineup of ground cumin, ground coriander, mustard seeds, black pepper, curry powder, whole cardamom pods and garlic and ginger paste (store-bought or homemade).
Want to add more heat?
- Opt for hot curry powder instead of mild.
- Include half a teaspoon, or more, of chilli powder as recommended in the recipe. Kashmiri chilli powder is an option too.
- Sauté two green chillies along with the onion petals and add them to the curry simultaneously with the petals.
Lemon
Please don't skip the lemon juice – it's a crucial element.
If you've ever wondered why your meticulously cooked dish, any dish, seems to lack a bit of pizzazz, the answer might be a lack of acid.
The lemon isn't there to provide a lemon flavour, it's meant to add acidity for balance. This principle also applies to the sugar in the recipe.
Lemon juice can be replaced with lime juice.
Step-by-step instructions
Marinate the chicken
- Combine all the marinade ingredients in a large bowl, excluding the chicken and give it a thorough mix.
- Slice the chicken thighs into sizable chunks. Quartering each piece usually works perfectly. depending on the size of the thighs.
- Add the sliced chicken to the marinade and stir to ensure every piece is thoroughly coated. Set aside while we make the sauce.
Prep the onions
- Peel the three onions. Slice one and a half onions into large 'petals'. Slice the remaining one and a half onions into thin slices and set the sliced batch aside for later.
Note: See how to slice an onion into petals. Simply half each onion and cut each half into three, angling the cuts so they meet in the centre. Separate the petals from each other.
Sauté the onion petals
- Heat the oil over medium-high heat in a large, frying pan and add the mustard seeds.
- Immediately add the onion petals and sauté them until you achieve some charred areas and they slightly soften.
- Initially, avoid moving them around too much, let them develop some charring first. This process will take about 3 minutes. Remove the petals and set aside.
Make the curry sauce
- Heat the oil in a large, heavy-based saucepan or large, deep frying pan over medium heat.
- Add the previously sliced onions and a generous pinch of salt. Reduce the heat to its lowest setting and let the onions caramelise and soften for approximately 12 minutes, stirring frequently.
If the onions start to stick, add a small splash of water or chicken broth. Be careful not to let them burn, aim for a golden brown colour.
- Add the garlic paste, ginger paste, ground coriander, ground cumin, curry powder, optional chilli powder and whole cardamom pods. Sauté with the onions for 1 minute over medium heat.
- Next, add the chopped tomatoes, chicken stock, sugar, salt and black pepper (to taste).
- Over medium heat, bring the sauce to a simmer.
- Once it comes to a simmer, reduce the heat to the lowest setting and let it simmer for 18-20 minutes. Stir frequently during this time until the sauce is reduced and thickened. Be sure to stir continuously for the last 5 minutes to prevent sticking or burning.
- Transfer the sauce to a jug or bowl. Use a stick blender to blend the sauce until smooth, breaking up any large chunks. Alternatively, a food processor can be used for this step. Set the sauce aside.
Bringing it all together
- In the same unwashed saucepan, turn the heat to high and add the chicken along with all the marinade.
- Cook for 5 minutes until the chicken is browned and has lost most of its pinkness. This step seals the chicken.
- Next, turn the heat to medium and add the curry sauce to the chicken. Thoroughly combine the sauce with the chicken pieces. Place the lid on tightly and cook for 10-12 minutes until the chicken is cooked through. Stir halfway through and scrape the bottom of the pan to ensure it's not sticking.
- Add the charred onion petals from earlier, stir and heat through for 2 minutes. (If you wish, you can set aside a few petals to garnish the curry later.)
- Check the seasoning and add more salt and pepper if you feel it needs it.
- Lastly, add the chopped, fresh coriander and squeeze the remaining half lemon's juice over the curry. Stir through and serve!
Variations
- Replace the chicken with lamb for a lamb Dopiaza.
- Replace chicken with paneer or tofu for a delicious vegetarian version.
- Add chopped green chillies.
- Stir in some crushed nuts like almonds or cashews for added richness and texture.
- Add fruits like diced mango, apricots or dried berries.
- Enhance the dish with additional vegetables such as bell peppers, peas or mushrooms for extra colour and nutrition.
- Add a pinch of cinnamon, use a cinnamon stick or add a couple of cloves.
- Add ground turmeric for extra colour.
- Swap the chopped tomatoes for the same quantity of tomato puree.
- Add a sprinkling of garam masala over the final dish.
- Top with crispy fried onions.
Serving suggestions
Serve your Chicken Dopiaza over coconut rice or pilau rice (or plain basmati rice), complemented by homemade naan bread for optimal sauce absorption. Quick and easy flatbreads or chapatis add a delightful crunch. Complete the experience with poppadoms on the side, perfect for dipping into an array of sauces.
Storage, reheating and freezing
Storage
To store Chicken Dopiaza, allow it to cool completely before transferring it to an airtight container in the fridge.
Properly stored, it can be kept in the fridge for up to 3-4 days.
Reheating
For reheating, use the stovetop or microwave.
On the hob, gently warm the curry over low to medium heat, stirring occasionally to maintain consistency.
In the microwave, heat in short intervals, stirring in between, until it reaches the desired temperature.
Adding a splash of water can help prevent the curry from drying out during reheating.
Freezing
To freeze Chicken Dopiaza, allow it to cool completely before transferring to a freezer-safe container. Ensure the container is airtight to prevent freezer burn.
Frozen curry can be stored for up to 2-3 months. When ready to use, thaw it in the fridge overnight before reheating following the methods mentioned above.
Note that freezing may alter the texture of onions, but the flavours should remain intact.
Recipe
Chicken Dopiaza (Do Pyaza)
Equipment
- 1 large heavy-based-saucepan with lid, or a large, deep frying pan with a lid
Ingredients
For the chicken marinade
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon mild curry powder (or hot curry powder)
- 120 millilitre (½ US cup) plain full-fat yoghurt
- ½ lemon, juice of
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 kilogram (2.2 lb) skinless boneless chicken thighs, diced in large chunks - or chicken breast
For the onion petals
- 1 tablespoon oil for frying
- ½ teaspoon mustard seeds
- 1½ large onions - brown or red onion
For the sauce
- 1 tablespoon oil for frying
- 1½ large onions - brown or red onion
- good pinch of salt
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon mild curry powder (or hot curry powder)
- ½ teaspoon chilli powder (optional) - or to taste. If you are using hot curry powder, do a taste test first before adding chilli powder.
- 4 cardamom pods
- 400 grams (14 oz) tin of chopped tomatoes
- 300 millilitre chicken stock - made with one stock cube
- 2 teaspoons sugar
- ½-1 teaspoons salt - to taste
- black pepper to taste
Final touches
- large handful of coriander, chopped
- ½ lemon, juice of
- salt and pepper to taste
Instructions
Marinate the chicken
- Combine all the marinade ingredients in a large bowl, excluding the chicken and give it a thorough mix.½ teaspoon ground coriander, ½ teaspoon ground cumin, 1 teaspoon mild curry powder (or hot curry powder), 120 millilitre (½ US cup) plain full-fat yoghurt, ½ lemon, juice of, 1 teaspoon garlic paste, 1 teaspoon ginger paste
- Slice the chicken thighs into sizable chunks. Quartering each thigh usually works perfectly. depending on the size of the thighs.1 kilogram (2.2 lb) skinless boneless chicken thighs, diced in large chunks
- Add the sliced chicken to the marinade and stir to ensure every piece is thoroughly coated. Set aside to marinate.
Prep the onions
- Peel the three onions. Slice one and a half onions into large 'petals'. Slice the remaining one and a half onions into thin slices and set the sliced batch aside for later. See note 1.
Sauté the onion petals
- Heat the oil over medium-high heat in a large frying pan, and add the mustard seeds.1 tablespoon oil for frying, ½ teaspoon mustard seeds
- Immediately add the onion petals and sauté them until you achieve some charred areas and they slightly soften. Initially, avoid moving them around too much, let them develop some charring first. This process will take about 3 minutes. Remove the petals and set aside.1½ large onions
Make the curry sauce
- Heat the oil in a large, heavy-based saucepan or large frying pan over medium heat.1 tablespoon oil for frying
- Add the previously sliced onions and a generous pinch of salt. Reduce the heat to its lowest setting and let the onions caramelise and soften for approximately 12 minutes, stirring frequently.If the onions start to stick, add a small splash of water. Be careful not to let them burn, aim for a golden brown colour.1½ large onions, good pinch of salt
- Add the garlic paste, ginger paste, ground coriander, ground cumin, curry powder, optional chilli powder and whole cardamom pods. Sauté with the onions for 1 minute over medium heat.1 teaspoon garlic paste, 1 teaspoon ginger paste, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 tablespoon mild curry powder (or hot curry powder), ½ teaspoon chilli powder (optional), 4 cardamom pods
- Next, add the chopped tomatoes, chicken stock, sugar, salt and black pepper (to taste).400 grams (14 oz) tin of chopped tomatoes, 300 millilitre chicken stock, 2 teaspoons sugar, ½-1 teaspoons salt, black pepper to taste
- Over medium heat, bring the sauce to a simmer.
- Once it comes to a simmer, reduce the heat to the lowest setting and let it simmer gently for 18-20 minutes. Stir frequently during this time until the sauce is reduced and thickened. Be sure to stir continuously for the last 5 minutes to prevent sticking or burning.
- Transfer the sauce to a jug or bowl. Use a stick blender to blend the sauce until smooth, breaking up any large chunks. Alternatively, a food processor can be used for this step. Set the sauce aside.
Bringing it all together
- In the same unwashed saucepan, turn the heat to high and add the chicken along with all the marinade.
- Cook for 5 minutes until the chicken is browned and has lost most of its pinkness. This step seals the chicken.
- Next, turn the heat to medium and add the curry sauce to the chicken. Thoroughly combine the sauce with the chicken pieces. Place the lid on tightly and cook for 10-12 minutes until the chicken is cooked through. Stir halfway through and scrape the bottom of the pan to ensure it's not sticking.
- Add the charred onion petals from earlier, stir and heat through for 2 minutes. (If you wish, you can set aside a few petals to garnish the curry later.)
- Check the seasoning and add more salt and pepper if you feel it needs it.salt and pepper to taste
- Lastly, add the chopped coriander and squeeze the remaining half lemon's juice over the curry. Stir through and serve!½ lemon, juice of, large handful of coriander, chopped
Notes
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
John S says
Very tasty. Very warming.
Perfect for a winter's evening.
Thank you!
Maretha Corbett says
Hey John,
Fantastic, glad you enjoyed the recipe. Thanks for the feedback.
Maretha.