Turbokitchen
Chicken Dopiaza
Indian Recipes

Chicken Dopiaza

ClassicCurry5

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.

Ingredients

  • 400 g Onions thinly sliced (for caramelising)
  • 1 tsp Fennel seeds
  • 600 g Onions peeled and roughly chopped (for blending)
  • 150 ml Oil neutral oil
  • 2 tsp Salt or to taste
  • 1 small piece Cinnamon Stick
  • 6 Green cardamom pods lightly split
  • 2.5 tbsp Curry Powder mild madras/bassar style
  • 600 ml Water boiling (reserved onion water if possible)
  • 2 large Tomatoes chopped
  • 6 Green chillies slit (optional)
  • 1 tsp Ground coriander
  • 1 tsp Kashmiri Chilli Powder or to taste
  • 1 handful Coriander fresh chopped, plus extra to garnish
  • 5 tbsp Tomato purée
  • 1 tsp Tandoori masala
  • 1 tsp Ghee optional
  • 2 tsp Garam Masala
  • 400 g Onions cubed (for charring)
  • 1.5 tsp Sugar
  • 1/4 tsp Naga pickle optional
  • 1/2 tsp Ground cumin
  • 1 kg Chicken Thighs boneless skinless pieces
  • 3 tbsp Ginger garlic paste

Method

35m30m1h 5m
  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.

Notes

Chicken thighs stay juicier than breast in this style of curry.

Cook powdered spices on medium heat so they bloom without scorching.

If the sauce thickens too much, add hot water a splash at a time.

Add green chillies and a touch of naga pickle if you want extra heat.

Keep exploring

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Classic
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