Chicken Dopiaza

Chicken dopiaza is an easy, mildly spiced, thick curry originated in India. It is famous for its "double onion" method. The word Dopiaza literally means two onions. One batch of chopped onions are stir-fried in ghee for the masala sauce, and after the chicken and spices are added to the pan, it is the second batch of sliced onions’ turn. You can make this curry with any type of protein or even seafood.


1 tbp Coriander seeds 2 teaspoons cumin seeds 2 Cardamom pods 2 Kashmiri chillies 2 Large red onions, peeled and finely chopped (for masala) 2 Small red onions, peeled and sliced (to add towards the end) 3 tbsp Ghee 750 g Boneless, skinless chicken thighs, cut into bite sized pieces	2 tsp Garam masala 1 tsp Turmeric powder 2 tbsp Ginger, peeled and finely chopped 4 Large garlic cloves, peeled and finely chopped 2 Large tomatoes, finely chopped Sea salt, to taste 240 ml Chicken stock or water Cilantro, chopped

Heat a small pan on a medium flame and gently roast the coriander, cumin seeds and Kashmiri chillies until aromatic. Remove from heat and grind into a coarse powder in your spice grinder. Set aside for later.
Peel and finely chop 2 large onions for the masala sauce and slice 2 small ones for the add in towards the end. Set aside.
Heat the ghee in a large pan on medium heat and add in chopped onions. Stir fry until golden and caramelised, 10-12 minutes.
Add the chicken and stir-fry for 5 minutes until lightly browned. Stir in the ground spices, garam masala, turmeric, garlic, ginger and tomatoes. Stir fry until the oil begins to separate from the mixture. Add salt to taste.
Stir in the chicken stock or water and bring to a boil. Reduce the heat to a simmer and cook for 12–15 minutes, or until the chicken is tender and coated thickly with the sauce.
Garnish with coriander and serve with rice or chapatis.