50min 2 ppl
Chicken Dopiaza
70 minutes
2 people
Hard
70 min · 11 steps
Hard: over 60 min or 12+ steps
340 kcalper person
Protein 40g
Carbs 18g
Fats 14g
About this dish
The name means "double onion" — tender chicken in a rich sauce where onions are added in two ways at two stages, creating a wonderfully sweet, layered depth that sets this dish apart from any other curry.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionslarge — 1 finely diced, 0.5 cut into 2cm wedges and layers separated1.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated12.5 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks375 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Dried Goods
- Water50 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Green Cardamom Podslightly crushed1.5
- Ground Coriander1 tsp
- Ground Cumin0.75 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.5 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- large heavy pan
- frying pan
- chef's knife
- cutting board
- grater
- wooden spoon
- meat thermometer
Method
1
Cut the chicken thighs into 4cm chunks. Finely dice 1 onion, and cut the half onion into 2cm wedges, separating the layers. Mince the garlic, grate the ginger, and finely slice the green chilli.
Approx. 15 minutes
2
Heat 1.5 tbsp oil in a large heavy pan over medium heat. Add the cumin seeds and cardamom pods. Sizzle for 30 seconds until fragrant.
Approx. 1 minutes
3
Add the finely diced onion. Cook for 15 minutes, stirring frequently, until deep golden.
Approx. 15 minutes
4
Add the garlic, ginger, and green chilli. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
5
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes to bloom the spices.
Approx. 2 minutes
6
Add the tinned tomatoes and 50ml water. Cook for 5 minutes until slightly reduced.
Approx. 5 minutes
7
Add the chicken and stir well to coat in the sauce. Reduce heat to medium-low, cover, and cook for 20 minutes.
Approx. 20 minutes
8
Meanwhile, heat the remaining 0.5 tbsp oil in a frying pan over high heat. Add the onion wedges and cook for 4–5 minutes until golden at the edges. Set aside.
Approx. 5 minutes
9
Uncover the chicken and stir in the fried onion wedges. Cook uncovered for 8 minutes until the sauce thickens. Check the internal temperature of the chicken reaches 74°C using a meat thermometer.
Approx. 8 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Serve scattered with fresh coriander.
Approx. 1 minutes
