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.

27 comments:

Tom 13/8/26 14:09: ...I would like the onions in this, but my Sweetie might not!
DEZMOND 13/8/26 15:03: Cannot stand neither turmeric nor cilantro LOL
Lori 13/8/26 16:28: This was the first Indian dish a friend of mine taught me years ago. So delicious.
Pam 13/8/26 18:09: So many wonderful spices used, this chicken dish must be so flavorful and tasty.
DVArtist 13/8/26 18:46: I do love one pan meals. It just makes things easier. Lovely dish.
Linda's Relaxing Lair 13/8/26 22:19: The presentations are beautiful, Angie!
Cooking Julia 14/8/26 00:25: I had never heard of this recipe before I saw it on your blog. It looks really delicious!
Brian's Home Blog 14/8/26 00:46: Such wonderful flavors, yum!
J.P. Alexander 14/8/26 00:58: Gracias por la receta. Te mando un beso.
Tandy | Lavender and Lime https://tandysinclair.com 14/8/26 05:49: Love the spices used in this dish.
Modrina Neba - Blue sky 14/8/26 05:59: Angie's wonderful... I don't know why, but I miss having a translator on your site or maybe I just can't find it :)) Wishing you a wonderful Friday!
Ruby Rose and the Big Little Angels 3 14/8/26 07:17: A, great dish with a name that is fun to say.
Anne in the kitchen 14/8/26 07:21: This sounds just wonderful. I will possibly try it in the fall
Margaret D 14/8/26 09:44: A good dish, Angie.
David M. Gascoigne, 14/8/26 14:16: We make this dish, Angie. Our recipe is not identical, but very similar. Maybe we’ll do it this weekend. It has been a while. Best wishes - David
eileeninmd 14/8/26 16:24: Sounds tasty, thank for sharing the recipe! Enjoy your day and happy weekend.
mimi rippee 14/8/26 16:24: Delicious!!!! I think Indian cuisine is my favorite.
Pattie Tierney 14/8/26 16:40: This sounds heavenly! I’m currently having some work done in the house, so I haven’t been spending a lot of time in the kitchen because I don’t want to be in the way, or visible, but I’m definitely going to try this in the fall.
Bill 14/8/26 20:31: A nice tasty meal.
Christine 14/8/26 20:32: Yummy
Ananka 14/8/26 21:09: Looks good :-D
peppylady (Dora) 14/8/26 22:24: I bet it got kick to it.
Lowcarb team member 15/8/26 23:32: Lovely combination of flavours.

All the best Jan
David Scott Allen 17/8/26 01:01: This sounds as good as the Bengali fried chicken. We look forward to making this when we get back from vacation.
The Velvet Runway 17/8/26 10:26: This looks so flavorful, and it was interesting to find out about the double onion method.
Julia x
https://www.thevelvetrunway.com/
Ben | Havocinthekitchen 18/8/26 20:16: I've never heard of chicken dopiaza before, Angie, but it looks delicious! The rich onion sauce sounds especially good.
Raymund | angsarap.net 21/8/26 01:15: This feels liek one of those “simple but big flavour” curries that always hits the spot.