Chicken Dopiaza Curry Recipe

British Indian takeaway inspired chicken dopiaza curry.

Chicken Dopiaza Curry Recipe

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.

Course Main Course

Cuisine Anglo Indian

Keyword chicken do pyaza recipe, chicken dopiaza, chicken poiaza fakeaway

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Servings

Calories 610kcal

Author Brian Jones

Ingredients

350 g Chicken Thighs 12oz
2 Large Onions 450-500g Total
1 tablespoon Cooking Oil
35 g Ginger 1 Thumb Sized Piece
6 Garlic Cloves
2 Finger Chilli Peppers
1 tablespoon Ghee
2 Small-Medium Tomatoes 200g Total
125 ml Water ½ Cup
2 teaspoon Kashmiri Chilli Powder
1 teaspoon Ground Coriander
½ teaspoon Ground Cumin
½ teaspoon Amchoor
2 teaspoon Dried Fenugreek
1 teaspoon Garam Masala
Salt to taste

Instructions

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-sized pieces.
After the onion puree has become golden, reduce the heat to low, add the diced tomatoes, water and a pinch of salt.
Turn the heat under the onion wedges up to high, push the onions to the side of the pan, add the chicken thighs and a pinch of salt, then cook for 3-4 minutes, stirring constantly.
Add the chilli powder, coriander, cumin and amchoor to the chicken and toss everything together.
Transfer the spiced chicken and onions to the onion sauce.
Give everything a stir, add a lid 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.

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