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Easy chicken dopiaza recipe

Easy chicken dopiaza recipe

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This isn't typical curry house fare - I learnt this recipe from an Indian lady who used to cook for her entire family. Dopiaza means 'two onions', which you'll find in this simple but delicious recipe. You can also use lamb instead of chicken.

325 people made this

IngredientsServes: 4

  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seed
  • 2 large onions, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper to taste
  • 1 teaspoon garam masala
  • 1 clove garlic, minced
  • 1 tablespoon minced root ginger
  • 5 tomatoes - peeled, seeded and chopped
  • 500g (1 1/4 lb) cubed chicken breast meat

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Heat oil in a large saucepan over medium heat. Stir in cumin seeds and cook until they start to pop, 20 to 45 seconds. Stir in onion and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic and ginger. Cook for 1 to 2 minutes until fragrant.
  2. Purée the mixture with the tomatoes in a blender until smooth. Return the purée to the saucepan and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

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Reviews & ratingsAverage global rating:(72)

Reviews in English (57)

Something else.Try adding fried quartered onions to give you the second of the " two onions " , one pureed , one fried .-27 Jan 2009

wanted an easy to cook curry for my kids to make, for the whole family. so many curry recipies involve a hundred spices and much preparation. This seemed easy enough.Got to say, it exceeded my expectations. Really was delicious. Two points though:1. I would reduce the cayenne pepper next time - it came out as a "medium" curry house kind of heat, which was a litte much for our youngest kid (9).2. I would take the suggestion of another here and set some fried onion to one side, and add later, to give some variety of texture.but that said, it was great, and I look forward to using this as a base to add other bits to.-16 Dec 2012

This is very best dupiazi recipe,it's now my basic favourite,you can tweak it with mustard seeds,spinach,chillies etc...super!I add large chunks of well cooked onions,just before serving,and sometimes tomatoes as well...-08 Jan 2013


Your chicken dopiaza will follow in a moment. But first, I was listening to a very interesting podcast all about regret this morning on my way into work. It was particularly befitting, as I was regretting my choice to walk in, regretting my choice to wake up in the morning and especially regretting letting someone go in front of me at the gate to the town moor, as it then meant I had twenty minutes half-walking-half-hanging-back otherwise their lycra-clad lumpen arse was filling my field of vision. I don’t have many regrets – what’s the use? I’m not Doctor Who, can’t turn the clock back (trust me, if I could, I’d go back fifteen years and tell myself not to cut off all that fabulous hair I used to have, even if a good third was missing from setting it on fire lighting a cigarette from a gas hob), so why worry? But that said, because I’m in the mood to write tonight, let me tell you about just a few things in life that I do lament.

#1: meeting Paul

Eeee no, of course not, I’m joking. We fit together like the square and the l shaped in Tetris. I very much doubt there is another man with cracking tits out there who would cheerfully put up with my arse-of-death and histrionics every morning.

#2: spending three years of my life looking like the bastard offspring of The Scottish Widow and Bubble from Big Brother 2

Let me explain. I’ve always been an up-and-down-dieter: sometimes I’m fat, sometimes I’m thin, sometimes when we touch the honesty is too much. But, after losing a hefty amount of weight in my teenage years, I couldn’t overcome the acute embarrassment I had about my big fat wobbly body – despite being only 13 stone – and so I dressed for about three years solid in a giant black wool coat that a friend bought me (little did I know) from the ladies section of C&A. I adored that coat – long, swooshing and magnificent – I’d cut about the village I grew up in like the gayest spectre of death you’d ever seen. I was by no means a goth: I was too clumsy for eyeliner, too cheerful for Livejournal poetry. But what people mistook for vivacious fashion sense (dry cough) was actually masking the desire to hide my body away in the biggest cloak I could find. Looking back at photos I’m left mortified – in 99% of them I’m wearing 28″ waist jeans and a coat that you could comfortably cover a Renault Passat with in a cold frost. In short: I look like a twat. You know what compounds the look though? I found a black bucket hat in a hedge one day and loved it that much that I took it home, washed it and never took it off again. I honestly shiver when I see it now.

And yet you know, it’s funny: I couldn’t give a toss what people think of me now. I wear what I want, most of my holiday photographs have some form of nudity in it with either my fat arse or my rack on show, and you know what? I’m all the better for it.

#3: I wish I’d bothered learning to drive sooner

I grew up in a tiny village in the middle of Northumberland with one bus connection and a kitchen outlet store. It wasn’t exactly a den of homosexuality, though I did alright on that front due to the various ‘friends from school’ I had over. But still, whenever I drive home nowadays and see all those lorries parked up, all those fun little country lanes, all those crashes with van drivers where someone gets rear-ended or has their bumper pushed in from the back…well, it’s hard not to feel like I’ve missed a glorious opportunity. But see I moved out at 18 into the centre of Newcastle and the need to drive never really came up – now it’s my most favourite thing in the world. I’d cheerfully be a lorry driver if I thought my back was up to lifting suspect rolls of carpet into ditches, but no, that time has passed. I only learned to drive at the age of 27, though I fear I’ve subtracted eighteen years of my life due to damage to my heart from getting so wound up about other drivers since then. Life’s a balance.

#4: buying cheap batteries

I let Paul convince me that buying 64 AA batteries from IKEA would be a safe bet, simply because we go through them at such a rate of knots that people think we’re road-testers for Ann Summers – which is ridiculous, because all of our sex-toys are wired straight into the fuse-board. They’ll be fine, he said, slipping lurid packets of bright yellow into our trolley. Well they’re bloody well not. I seem to spend a good third of my day sliding the plates off the back of my keyboard, remotes, magic mouse, doorbell, ped-egg and Xbox controllers because the batteries inside couldn’t power a mouse’s kettle. It’s like they’re filled with mist. What makes it worse is that our Nest smoke alarm is battery-powered. It doesn’t just beep – oh no – it shrieks, in that cold robotic voice – THE BATTERIES ARE LOW. PLEASE REPLACE THE BATTERIES, which is just what you need to wrench you from sleep at 4am in the morning. Oh and if you ignore her she ups the ante considerably: she decided to warn us that there was smoke in the hallway the last time we were in Lidl, meaning us screaming back home in the Smart Car only to find it was just her malfunctioning. Internet of Things will change your life they say. Aye, they’re not wrong: I’ve developed generalised anxiety disorder every time I hear an electronic chirp. Twitter is hell.

#5: arguing with sucker-lipped thick idiots on Facebook about manners

I know I’ve mentioned this before but honestly, I can’t help myself. I’m in a group which asks people to say please and thank you when they request help from others. The fact that it even needs to be specified boils my piss as it is, but I’m always first to point out if someone’s being an ill-mannered dick. The amount of folks who think it’s appropriate to hold up some knock-off yoghurt and say SINS without so much as a kiss-my-arse is mind-boggling. I appreciate that we’re not in church but good manners costs fuck all. Put that on a tea-towel and wipe your fadge with it. So as you can expect, I end up in all sorts of arguments with people with faces dusted with Wotsit-powder and lips like a bee-stung arsehole who say stuff like WE ARE NOT KIDS (but you are! You always are! Just because you’ve got two babies and an Elizabeth Duke pay-as-you-go engagement ring doesn’t mean you’re not 17) and THIS IS WURST THAN SCHOOL (how would you know?) and then THE ADMIN R WORSER THAN HITLER. That’s the best one: you’re compared to a man responsible for the gassing of millions of folks simply because you’ve got the cheek to expect a please before helping out. And THAT’S my regret: that I bother arguing. Have you ever tried arguing with a thick/entitled person on the Internet? You’d get a more reasoned discussion by lifting up the cat’s tail and bellowing direct into her pouting vulva. All they do is respond with an attempt at insulting you (it’s hard to take offence when you can’t decipher their spelling) and then so many crappy emoticons that it’s like watching The Emoji Movie in a haunted hall of mirrors. You can’t make someone see sense – you can lead a horse to water, but you have to strongly resist the urge to push their head under until all you’re left with is a bloated cadaver, a neck tattoo of a badly-spelled take on the name of a Love Island contestant and a scum of Paul’s Boutique foundation floating on the water.

So yes: I regret trying to encourage people to use manners.

And you know, that’s about it. It really is. As I said, what’s the use in regret? It gets you nowhere, you can’t change what has happened and most of all, it tethers you to the past when you should be moving forward.

Speaking of moving forward, let’s do this chicken dopiaza recipe – if you’re here for a good curry recipe, a chicken dopiaza is absolutely perfect. Promise you that this is easy to make, tasty and very customisable! It’s quite a mellow dish but you can make it as spicy as your little ring will handle!


Hotel style is different

If you haven’t heard about hotel style I’m glad you’re here. Hotel style is about maximum flavour.

Not exactly restaurant style. Close. Really close. But tastier. The way you wish restaurants served it. Flavours that make your taste buds sit up and take notice.

Think about curries you’ve eaten at your favourite Indian restaurant. Now imagine you could do better. That you could get deeper flavours. That’s hotel style.

The same lush sauces you get in restaurants. But with all the wonderful flavours that you get with traditional Indian cooking. It’s a little bit of curry magic.

This is how they do it in Indian hotels. And really posh restaurants. Cooked to order. But true to tradition.

If you’ve ever eaten in high end restaurants in India you know what I’m talking about. This is not what they serve you at your local takeaway. This is what they serve at those restaurants you can’t get a reservation at.

No idea what I’m talking about? You can fix that. Easy. Just make this chicken dopiaza. You’ll get it. And you’ll never look back.


Ingredients for chicken dopiaza

To make this curry you'll need:

  • chicken - You can use breast or thigh meat or even chicken on the bone. I tend to use breast as my family like it best but in an ideal world I'd use chicken thighs!
  • Onions - I usually use brown onions in the curry paste and in the curry but red ones work too.
  • Garlic - I usually use garlic cloves but you can substitute them for garlic puree.
  • Ginger - I also prefer to use fresh root ginger but you can use a paste instead.
  • Cardamom pods - When fried whole at the beginning they release a lot of flavour
  • Cinnamon stick - I like to fry this whole at the beginning with the cardamom pods but if you don't have a cinnamon stick, add a little ground cinnamon with the ground spices instead.
  • Gound spices - Cumin, coriander, chilli powder, turmeric and garam masala
  • Green chilli peppers - I often add some green finger chillies, pricked a few times. They add a little extra heat but if you are making this for people who can't handle heat then just miss them out. Serve some pickles on the side instead.
  • Fresh coriander - I love to sprinkle some on top when serving but it is delicious without it too.

Easy Chicken Dopiaza

This Chicken Dopiaza consists of an alluring aroma – mildly sweet with a distinctness of caramelized onions, fresh and aromatic coriander, heavenly cinnamon and tender, juicy chicken. Finish off this easy curry recipe with a helping of crisp onions and perfectly cooked rice for a satisfying supper. Pre-cook the coarsely chopped onion. Heat your skillet over medium heat. Add vegetable oil and fry the onions until the edges just start to turn brown. Remove onions but leave the oil in the pan.

Dilute the tomato paste with enough water to get to the consistency of passata. Heat your frying pan briefly over medium heat. Add the rest of the oil. Use all the oil specified. It’s important. When the oil starts to shimmer add the finely diced onion and stir every few seconds until the onion is soft and starts to brown, about 3 minutes. If you are using the optional coarsely chopped green chili add it in after 2 minutes. Next comes the garlic ginger paste. Add it into the pan and cook it, stirring constantly, until it stops sputtering.

Stir in the green chili and minced cilantro stems and stir. Cook for another 15-20 seconds. Turn down the heat and add the spice mix. This is a critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn. Turn the heat up to medium-high. Add the diluted tomato paste and stir until bubbles form.

This takes around 30 seconds to one minute depending on the heat. Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here. Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.

Add the rest of the curry base and let cook until the bubbles form. Turn the heat down to low and add the pre-cooked lamb, beef or chicken, the pre-cooked onions and the sugar. Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Garnish with a bit of chopped fresh cilantro and serve.


Chicken Do Payaza | Chicken DoPiaza | Murgh Do Payaza | चिकन दो प्याज़ा | BaBa Food RRC

Asslam-o-Alaikum Dosto
Aj me ap k lye laya Hun Chicken Do Pyaza Recipe.

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2 tbsp Cooking oil
2 large Onions, sliced
3 Fresh tomatoes, quartered or 300g chopped tinned tomatoes
100g Shemin’s Indian Curry Paste
1 tbsp Shemin’s Garam Masala
1 tsp Shemin’s Paprika
1 Pinch salt, to taste
150ml Greek yogurt
900g Chicken breast or thigh fillets cut into bite sized pieces (leg of lamb or mutton)
Lemon juice, to taste
4 -5 tbsp of chopped fresh coriander leaves or to taste

1. Heat the oil in a saucepan then add the chopped onions and cook until browned the darker the onion, the deeper the flavour. Remove from pan and set aside.
2. Meanwhile, blend together the tomatoes, the curry paste, paprika, garam masala, salt and yogurt to a smooth paste.
3. Once you have removed the onions place the pan back onto the heat. When hot add the chicken to the pan and seal the outside. Add the tomato-yogurt paste and bring to the boil, stirring frequently. Then reduce the heat, cover and cook for 15 -20 minutes, or until the chicken is tender. Mix in the sliced onions 10 minutes into the cooking process and give the chicken a stir making sure it does not dry out. Ideally, the dish should cook in its own sauce but, if necessary, add a splash of water.
4. By the time the chicken is tender, the sauce should have reduced to a creamy consistency with a tangle of sweet, sliced onions. If it is too dry, add a splash of water.
5. Season and add lemon juice to taste. Stir in the chopped coriander and serve with Paratha, Chapati or Naan bread.

For lamb or mutton dopiaza increase the cooking time to 45-50 minutes and add the browned onions 30 minutes before the end of the cooking time.


Instant Pot Chicken and Dumplings

The Spruce / Diana Rattray

The Instant Pot turns this traditionally slow-cooked dish into the perfect weeknight meal. Simple drop dumplings thicken the stew slightly as this recipe cooks, and a small amount of heavy cream is added just before serving for richness.


Ingredients − Serves 5-6

  • 8 medium brown onions
  • 5 garlic cloves
  • 2 green chillies
  • 10 chicken thigh pieces on the bone, cut into 2-3 pieces each
  • 1 tsp turmeric powder
  • 1 tsp crushed black pepper powder
  • 4 small or medium sized Royal Blue potatoes, peeled and halved if medium size
  • 6 Roma tomatoes, skin peeled by blanching in hot water
  • ½ jar Latasha’s Kitchen Butter Chicken Concentrated Sauce
  • 3 tbsp ghee or clarified butter
  • 3 cups low sodium chicken stock
  • Salt to taste
  • 1 tsp Latasha’s Kitchen Garam Masala(optional)
  • 4 tbsp cooking oil
  • 5 cm cinnamon
  • 2 bay leaves
  • 5 green cardamoms
  • 4 cloves
  • 1 tsp aniseed

Mix together with 4 tbsp warm water to form a thick paste

Whisk together

Mix together and soak 15 minutes


Dopiaza is the restaurant favourite for onion lovers. Originally a dish from Persia, Dopiaza means “two onions” and gives it name to this curry because onions are used twice in the recipe (in the Base Curry Sauce and towards the end when the fried onions are added).

What you need…
• 3 Tablespoons ghee
• 1 onion, sliced
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• 800g chicken, cut into bite-sized pieces
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala
• salt to taste

Spice Mix 1
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How to make it…
1. Heat 1 Tablespoon ghee to a medium heat and stir fry the onions until they are starting to brown. Remove them from the pan and set aside.
2. Heat the rest of the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
3. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4, Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
7. Add the chicken, mix well and cook for five minutes.
8. Add the coriander stems, garam masala and salt, and cook for 2 minutes.
9. Add the fried onions and continue cooking until the chicken is fully cooked.
10. Serve, garnished with the coriander leaves.

If you like this you should try our
Prawn Dopiaza • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dhansak

I told my friend an onion is the only vegetable that can make me cry. So he threw a coconut at my head.


Watch the video: Chicken Dopyaza. Original Degi Recipe (January 2022).