Chicken dopiaza is an ever-popular dish on the menus of British Indian curry houses, it’s a relatively mild curry defined by lots of onions.
My version takes around an hour to cook and features a rich and thick onion sauce as well as large onion petals!
British Indian Chicken Do Pyaza
My latest Indian takeaway-inspired curry recipe comes courtesy of a few requests I’ve received in the last few months.
Those requests have been about turning one of my most popular curry recipes, a beef dopiaza, into a chicken dish.
Now I do like to oblige and every opportunity to grab a curry is firmly grasped with both hands.
Dopiaza translates as double onions or two onions and this dish features loads of them alongside some wonderfully tender chicken thighs.
It is a curry recipe that takes around an hour to cook, but it is very easy. As a bonus, the blender does lots of the heavy lifting and there is not much chopping.
Frequently Asked Questions
Can I prepare this recipe in advance?
Yes, this recipe is a perfect dish for making ahead of time and reheating.
It will also freeze for up to 3 months, if it is frozen defrost it before reheating. To reheat pop it in a saucepan with a lid and gently heat it up until it is piping hot.
What is amchoor?
Amchoor is a powder made from dried unripe green mango that has a wonderfully complex sour flavour.
You could add some tamarind pulp or lime/lemon juice as an alternative, but amchoor is magic!
Can I use chicken breast?
You could but it does risk drying out! To reduce this risk I would cut the chicken into larger pieces and cook it for 5-10 minutes less.
Can I cook this in a slow cooker or Instant Pot?
A huge part of this dish is about driving the moisture out of the onions which makes it a dish that doesn’t work well in a slow cooker.
In theory, you could cook this in a pressure cooker as I do with my beef version of this recipe. But the gains are far less pronounced because the chicken does not need cooking anywhere near as long as the beef.
I would recommend sticking with the stovetop for this recipe.
Rice is also a good option to serve with a curry. Plain rice is usually my choice, but pilau rice is superb if you want to add a little more pazazz.
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- 28cm or 11″ frying pan, not nonstick if possible.
- Stirring and serving spoons.
- Kitchen knife.
- Chopping board.
- Weighing scales and or measuring cups and spoons.
The dopiaza is one of the old-school dishes on every British Indian curry house, my homemade chicken version combines an onion puree based sauce with golden onion petals and juicy chicken thigh meat.
- 350g (12oz) Chicken Thighs
- 2 Large (450-500g Total) Onions
- 1 Tbsp Cooking Oil
- 35g (Thumb Sized Piece) Ginger
- 6 Garlic Cloves
- 2 Red Finger Chilli Peppers
- 1 Tbsp Ghee
- 2 Small-Medium (200g Total) Tomatoes
- 125ml (½ Cup) Water
- 2 Tsp Kashmiri Chilli Powder
- 1 Tsp Ground Coriander
- ½ Tsp Ground Cumin
- ½ Tsp Amchoor
- 2 Tsp Dried Fenugreek
- 1 Tsp Garam Masala
- Top and tail one of the onions, peel it and then cut it into 8 wedges.
- Heat a 28cm or 11" frying pan (not nonstick) over a low-medium heat, add the cooking oil and the onion wedges and cook slowly whilst we prepare the rest of the curry. Stir these onions every 5 or 6 minutes.
- Peel and roughly chop the second onion and add it to a mini blender.
- Peel the ginger and toss it into the blender.
- Peel the garlic cloves and add them to the blender.
- Cut the stalks from the chilli peppers, toss them into the blender and give it all a good blitz.
- Heat a wok over a medium heat and add the ghee, and when it has melted add the onion puree and cook until golden, this will take around 15-20 minutes. Stir these onions every 2-3 minutes.
- Roughly chop the tomatoes.
- Cut the chicken into bite-siced pieces.
- After the onion puree has become golden, reduce the heat to low, add the diced tomatoes and water.
- Turn the heat under the onion wedges to high, push the onions to the side of the pan and add the chicken thighs and cook for 3-4 minutes stirring constantly.
- Add the chilli powder, coriander, cumin and amchoor to the chicken, toss everything together and add this to the onion sauce.
- Give everything a stir and cook for 25 minutes.
- When the curry is cooked and has formed a thick onion sauce crush the fenugreek leaves between your palms into the pan and add the garam masala, give everything a stir and cook for a final 2 minutes.
Amount Per Serving: Calories: 610Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 230mgSodium: 412mgCarbohydrates: 45gFiber: 9gSugar: 18gProtein: 50g
Calorific details are provided by a third-party application and are to be used as indicative figures only.