Chicken Dopiaza Recipe

Chicken Dopiaza is a popular and flavourful Indian curry known for its rich, aromatic gravy and generous use of onions, which are added twice during the cooking process—once at the beginning and again towards the end. Originating from the Mughlai cuisine, Dopiaza translates to "double onions," highlighting the key ingredient that imparts a sweet and savory depth to the dish. Typically, tender pieces of chicken are simmered in a spiced tomato-based sauce infused with onions, garlic, ginger, and a blend of traditional Indian spices. The result is a hearty, comforting curry that pairs wonderfully with rice or naan, making it a favourite for those seeking a flavourful and satisfying meal.

​Serves 2 - 4

Preparation time 15 minutes,  Cooking time 40 minutes ,  Overall time   55 minutes.

Nutritional values for chicken dopazia

nutritional values

• Calories: 550 -600g

• Fat: 35 - 40g

• Protein: 40 - 45g

• Carbs: 15 - 20g

• Fiber: 4 - 6g

• The dish is rich in healthy fats from the ghee or coconut oil, with spices offering antioxidants and anti-inflammatory benefits. Keep in mind that these values are estimations and can vary based on specific ingredient brands and portion sizes.

Recipe Difficulty level - Beginner-Friendly

Special equipment - blender

Heat level - Medium - Hot

Chicken Dopiaza

A little Curry History:

Chicken Dopiaza has its roots in Mughlai cuisine, which developed in the royal kitchens of the Mughal emperors in India, blending Persian, Central Asian, and Indian culinary traditions. The name "Dopiaza" translates to "double onion," reflecting the dish’s signature use of onions, which are added at two stages of cooking to build a rich, layered flavour. Traditionally, this hearty curry was enjoyed by Mughal royalty and nobility, showcasing their love for aromatic spices and complex flavours. Over time, Chicken Dopiaza became a beloved dish across India and neighboring regions, adapting to local ingredients and tastes, and today it is a staple in Indian and Pakistani cuisine, celebrated for its comforting taste and flavourful history.

The first time I tried cooking Chicken Dopiaza, I thought it was a lot of "faffing around" with the blender but I have to say the results were pretty good - in fact it was brilliant!

This Chicken Dopiaza recipe is a relatively easy curry to make, however you will need a blender of some sort for blending the onions, ginger and garlic. Now to make the blending easier, I usually add some water to the mix, not too much though, just enough to facilitate a good blending action. If you have accidentally added too much water you could use a strainer. During the stage of frying the 'blended mix', you will need to be patient, because we are trying to firstly remove the water, and then cook, and hopefully caramelize the onions. Cooking the onions thoroughly will take away the raw taste of the onions, and add some sweetness. If the mix is looking a bit dry, add a little water. The rest is quite straightforward.

Chicken Dopiaza Recipe

Ingredients:

• 2 - 4 chicken breasts, one per person

• 4 tablespoons of ghee or coconut oil

• 2 large onions chunky chopped ( but separated, one to fry & one to blend )

• 1, 400g tin of whole or chopped tomatoes

• 1 teaspoon of Celtic or Himalayan salt

Ground spices:

• 1 inch piece of ginger ( peeled and grated)

• 3 to 4 cloves of garlic (crushed)

• 1 teaspoon of ground cumin

• 1 teaspoon of ground coriander

• 1 teaspoon of turmeric

•  ½  - 1 teaspoon of chilli powder more if you like it hot

 Whole spices:

• 4 cardamon pods  crushed with a rolling pin

• 4 whole cloves

• 2 sticks of cinnamon broken in two

• 2 bay leaves

​To finish the dish:

• 1 teaspoon of Garam Masala

• Chopped Coriander leaves

How to make Chicken Dopiaza

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1. Cut the chicken breast into large pieces and keep aside.

2. Meanwhile prepare all of the other ingredients: mix the spices together and slice the onions, and so on.

3. In a blender, place one of the chopped onions along with the ginger and garlic, blend this to a smooth puree with a little water.

4. In a hot pan heat the oil or ghee, and add the blended onion mix, cook this on a medium heat until the smell of raw onions has passed.

5. Add the ground spices with a little water (if needed) and gently fry on a medium heat for a few minutes, until the spices go a darker colour, and the oil separates from the spices. 

6. Now raise the heat a little and add the chicken, fry until the chicken changes colour and seals. 

7. Add the whole spices  and continue to fry for another few minutes.

8. Add the tinned tomatoes and salt, gently break the tomatoes in the pan. lower the heat, cover and simmer for around 10 to 15 minutes until the chicken is cooked adding a little water if the pan looks too dry.

9. In a separate pan fry the the other chopped onion ( slice them if you wish) in a little butter until they are golden and add to the main pan and mix well.

10. Finally finish the dish with the Garam Masala. Add in a handful of chopped coriander leaves and serve.  

Goes well with:

Naan Bread

Vegetable Samosas

Tomato rice

Frequently asked questions

Q: What are the key ingredients in Chicken Dopiaza?

A: The main ingredients include chicken, onions (used twice), tomatoes, garlic, ginger, and a blend of spices such as cumin, coriander, turmeric, and garam masala.

Q: Can I make Chicken Dopiaza vegetarian?

Q: How spicy is Chicken Dopiaza?

Q: What should I serve with Chicken Dopiaza?

Q: How long does it take to prepare Chicken Dopiaza?

Conclusion

I hope you enjoyed learning about Chicken Dopiaza and feel inspired to try making this flavourful dish at home. Its rich history and aromatic spices make it a truly delightful addition to any meal. Whether you're a seasoned cook or a beginner, I encourage you to experiment with the ingredients and make it your own. Happy cooking!

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Chicken Dopazia

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Cheers Steve.