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Chicken Dopiaza
Serves 4 Prep 10 min Cook 10 min Total 20 min Type Meal Origin Indian

Chicken Dopiaza

A BIR chicken dopiaza: pre-cooked chicken in a gravy with two stages of onion (slow-cooked in the base and freshly sautéed at the finish).

Serves 4 Prep 10 minutes Cook 10 minutes Units Rate

Overview

A vibrant do-piaza curry based on layered onion textures and warming spices. This version uses both seared onion petals and a yoghurt-onion paste to build depth; the result is a rich, savoury, mildly tangy curry that works with pre-cooked stewed chicken or freshly poached chicken.

Ingredients

Fat and whole spices

  • 4 tbsp rapeseed (canola) oil or seasoned oil
  • 6 green cardamom pods, bashed
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds, roughly chopped

Onions and aromatics

  • 1 onion (small), quartered and divided into petals
  • 3 tbsp garlic and ginger paste
  • 2 tbsp Mixed Powder
  • 1 tsp ground cumin
  • 1-2 tsp mild (or hot chilli powder), to taste
  • 125 ml (½ cup) tomato purée

Sauce and chicken

Finishers

  • 7 tbsp onion paste made with yoghurt
  • 1 tsp dried fenugreek leaves (kasoori methi)
  • Salt, to taste
  • 1 tsp Garam Masala
  • Small bunch coriander (cilantro), chopped
  • 2 handfuls fried onions

Method

Stage 1 - Char onion petals

  1. Heat 1 tbsp oil in a large pan over high heat.
  2. Add onion petals and sear until charred on the edges but still slightly crisp.
  3. Remove with a slotted spoon and set aside.

Stage 2 - Infuse spices

  1. Reduce heat to medium-high and add remaining oil.
  2. When shimmering, add cardamom, cumin seeds, and coriander seeds.
  3. Stir for 30 seconds until fragrant.

Stage 3 - Build sauce

  1. Add garlic and ginger paste; sizzle until aromatic.
  2. Stir in mixed powder, ground cumin, chilli powder, and tomato purée.
  3. Add 250 ml (1 cup) base curry sauce; bring to simmer.
  4. Add remaining base sauce plus reserved chicken stock (or extra base curry sauce), and simmer, stirring as needed.

Stage 4 - Add chicken and top up

  1. Add pre-cooked chicken; simmer 2 minutes until warmed through.
  2. Adjust consistency: add more stock / base sauce if too thick.

Stage 5 - Finish and garnish

  1. Stir onion-yoghurt paste in, 1 tbsp at a time.
  2. Add dried fenugreek leaves and charred onion petals.
  3. Season with salt.
  4. Remove from heat and sprinkle with coriander, fried onions, and garam masala.

Notes

  • Do-piaza meaning: traditionally “two onions” but here we use multiple onion techniques for richer texture.
  • Heat: adjust chilli powder to taste; add extra for kick.
  • Consistency: classic do-piaza is moderately thick; add stock/sauce to loosen as needed.

Serving

Serve with steamed basmati rice, parathas, or naan. Garnish with extra coriander and lime wedges if desired.

Storage

  • Refrigerate 2-3 days in an airtight container
  • Freeze up to 2 months; thaw fully before reheating
  • Reheat gently on low heat with a splash of water or stock
  • Best eaten within 24 hours for freshest flavor

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