Chicken Dopiaza
Indian Recipes

Chicken Dopiaza

Classic
serves 5

This chicken dopiaza builds deep onion flavour in layers. A smooth boiled onion base gives body, charred onion cubes add smoky bite, and caramelised sliced onions bring sweetness.

The result is a rich British-Indian takeaway style curry that works perfectly with naan or rice.

SpicyFakeawayCurry
35 mins prep30 mins cook1 hr 5 mins total

  1. Boil 600 g onions for 10 minutes until soft. Drain, reserve 600 ml onion water, then blend onions smooth.

  2. Char 400 g cubed onions in a very hot pan for about 5 minutes until blistered and lightly blackened. Set aside.

  3. In a separate pan, fry 400 g sliced onions until deep golden and caramelised, about 10 to 12 minutes. Set aside.

  4. Heat 150 ml oil in a large pan. Add cinnamon, split cardamom, and fennel seeds; fry for 30 to 45 seconds.

  5. Add ginger-garlic paste and cook for 1 to 2 minutes.

  6. Add curry powder, garam masala, tandoori masala, salt, sugar, ground coriander, Kashmiri chilli powder, and cumin. Stir for 20 to 30 seconds.

  7. Stir in tomato purée and cook 1 to 2 minutes. Add chopped tomatoes and cook until softened and the oil starts to separate.

  8. Add chicken and stir well to coat. Cook for 5 to 7 minutes until the chicken changes colour.

  9. Add blended onion base and enough reserved onion water to form a medium curry sauce.

  10. Simmer for 12 to 15 minutes until chicken is tender and cooked through.

  11. Fold in charred cubed onions and caramelised sliced onions; simmer 3 to 5 minutes more.

  12. Finish with chopped coriander. Optionally add slit green chillies, naga pickle, and ghee before serving.

Keep cooking

Related recipes