Friday, 29 May 2020

Chicken Dopiaza Recipe | Easily Make Resturant Style Chicken Curry

This Chicken Dopiaza consists of an alluring aroma,mildly sweet with a distinctness of caramelised onions, fresh and aromatic coriander, heavenly cinnamon and tender, juicy chicken
Dopiaza literally means  two onions in Urdu or hindi.Does it mean you use two onions in the curry,This is not logical since the amount of onions dependent on how much you are cooking.
 Most dopiazas 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 do not break down into the masala of the curry.This Chicken Dopiaza has a slight sweet undertone to it due to the quantity onions and lack of tomatoes to counter it.
Serve alongside a zesty salad and a chutney or raita. This curry goes best with chapatti, or even better  fresh naan. You could also serve this alongside a traditional daal chawal meal to add a meaty element to the menu.

Servings                           5 persons

preparation time          15 minutes

cook time                        1 hour


  • 1 chicken curry pieces
  • 2 onions fine chopped 
  • 6 cloves garlicminced
  • 1 table spoon minced ginger
  • 1 tabe spoon tomato puree
  • 1 finger sized piece cinnamon
  • 2 onions diced thickly
  • 1 table spoon cumin seeds
  • 2 black cardamom pods
  • 2  table spoon salt
  • 1.5 table spoon red chilli powder
  • 1 table spoon cumin powder
  • 1.5 table spoon coriander powder
  • oil as per requirement

Cooking 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.

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 flame, cover and simmer.

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.

4. Garnish with coriander and serve hot with chapatti, naan or rice.


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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