Chicken Dopiaza recipe (Chicken Do Pyaza)

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Chicken Dopiaza with step-by-step photos and a video recipe. Chicken Do Pyaza also known as Murgh Do Pyaza is a delicious chicken curry made with plenty of onions added twice while making the dish. The beauty of Dopiaza curry is the perfect balance of sweet and savory flavors, with the soft and crisp texture of the gravy. Serve it with Naan bread, Roti, or Basmati rice.

close-up of chicken dopiaza served in a white bowl. Garnished with coriander leaves.

This is an easy chicken curry recipe made with tender chicken cooked in onion-tomato-based sauce. Similar chicken recipes that you may like are Bhuna Chicken and Mughlai Chicken.

Table of Contents

What is Do Pyaza?

“Dopiaza” or “Do Pyaza” is derived from the Persian language. The term “Do” means two and “Pyaza” means onions. So literally, it means “two onions”. The dish involves the addition of onions twice while making it or double the quantity of onions added while making it.

Chicken Dopiaza is from Khorasan, which is present-day Iran and Afghanistan. The Mughals (1526–1857) introduced this dish to South Asia. In places like Hyderabad, India, and numerous areas of Pakistan, regional varieties have developed.

An additional Mughal myth states that the meal was made when Mullah Do-Piyaza, a court official of Mughal Emperor Akbar, accidentally added a lot of onions to a dish. However, there isn’t enough evidence in history to prove it. Hence, this story is regarded as fake.

close-up of chicken dopiaza served in a white bowl. It is served with Roti (Indian flatbread) on the side. Dopiaza curry is garnished with coriander leaves.

About this Indian Chicken Dopiaza Recipe

In this recipe post, I am sharing how to make chicken dopiaza. It is also known as Murgh Do Pyaza is a classic Indian chicken curry with restaurant-style flavors.

Dopiaza recipes are usually meat-based. Instead of chicken, you can make it with lamb or goat meat, or shrimp.

Onions are the main ingredient in this recipe. They are added twice at two different stages of cooking.

First, onions are finely chopped and sautéed for making the gravy base. It gives a sweet flavor to the Do pyaza curry.
Secondly, onion cubes are added during the final stages of cooking. They add a lovely crunch to the chicken curry.

There is the perfect balance of sweet and savory flavors in this curry. Onions add sweetness to Dopiaza curry, and spiced yogurt adds creaminess and flavor to the curry.

You may also like these other popular chicken recipes from this website:

Why You Need This Recipe

Easy to make at home – This recipe post includes step-by-step instructions with photos & a recipe video to help beginners to make chicken dopiaza easily at home.
Easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
Make ahead recipe – You can cook it in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days.
One Pan/Pot Dish – Everything is cooked in a single pot. Fewer dishes to go and easy to clean up.
Healthy – This recipe uses yogurt that adds creaminess to the curry. No need to add heavy cream.
Balanced flavor – This recipe has a well-balanced flavor. It is sweet, sour, and mildly spicy. You can adjust the spices as per your taste by increasing or decreasing the quantity of red chili powder.
You can easily double or triple the recipe.
Gluten-free

Ingredients and Substitutions

Individually labeled ingredients to make chicken dopiaza recipe is laid out on a table.

Chicken – I have used bone-in chicken pieces. You can also make it with boneless chicken breast or thighs.
Onion – I have used red onions for this recipe. You can substitute it with yellow onions.
Ginger-garlic paste – I have used homemade ginger-garlic paste. Substitute it with store-bought ginger-garlic paste or crush fresh ginger and garlic in a mortar and pestle to make the paste.
Tomato Puree – I have used fresh tomatoes, pureed in the blender. You can substitute it with tinned tomatoes or passata.
Flavoring – Salt, turmeric, coriander powder, garam masala powder, and cumin powder.
Red chili powder – I have used 2 different red chili powders – Kashmiri red chili powder which gives bright red color to the curry and spicy red chili powder for flavor. You can substitute Kashmiri red chili powder with any other red chili powder or paprika but then add it as per taste. Substitute spicy red chili powder with cayenne pepper.
Yogurt – Use full-fat yogurt or Greek yogurt for this recipe. You can substitute it with homemade or store-bought curd. Do not use curd that is too sour as it will spoil the flavors of the curry.
Whole Spices – I have used bay leaf, whole cumin, green cardamoms, cloves, black peppercorns, and cinnamon. If you do not have entire whole spices skip them but add 2-3 whole spices that you have in your kitchen pantry. It gives a very nice aroma and flavor to the curry.
Kasuri Methi (Dry Fenugreek Leaves) – Gives a beautiful flavor and aroma to the dish. Skip if you do not have it.
Lemon juice – Fresh lemon juice brightens up the flavors. Skip if you do not have it.
Coriander Leaves – It is used to garnish the curry. Skip if you do not have it.
Oil – Use any cooking oil with a neutral flavor and high smoke point. I have used sunflower oil to make this dish.
Ghee (Clarified Butter) – Adds a very nice flavor and richness to the curry. Skip if you do not have it or substitute it with butter or oil.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Cooking Tips

Marinate the chicken for at least 30 minutes to make it juicy and flavorful. You can marinate it longer for 2 hours, cover and keep it in the refrigerator.
Use full-fat yogurt or curd to make the chicken dopiaza curry.
Do not add the yogurt taken straight out of the refrigerator. Let it come to room temperature, whisk it well, and then use it.
Before adding yogurt, reduce the heat to low. Add yogurt and stir continuously until it comes to a boil. This will reduce the chances of yogurt getting curdled.
This is semi-thick gravy; do not add too much water while cooking. It will dilute the flavors.
The onion petals should be cooked until slightly soft but have crunch in them. But it should not be raw otherwise it will spoil the taste of the gravy. Also, do not overcook it as it may turn mushy.
I have added tomato, cut into cubes, during the final stages of cooking. It adds a beautiful color to the dish. This is an optional step.

How to make Chicken Dopiaza (Step by step instructions with photos)

Preparations

To marinate the chicken – In a mixing bowl, combine chicken with salt, Kashmiri red chili powder, spicy red chili powder, turmeric powder, ginger-garlic paste, and, yogurt. Marinate for 30 minutes.
To make the spiced yogurt mixture – In a bowl combine yogurt, turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder, and spicy red chili powder. Combine the spices well with yogurt/curd. Keep it aside.
Finely chop 2 onions and set them aside. Cut 2 onions in quarters, and separate the petals. Set it aside.

Making Chicken Do Pyaza Curry

Heat 2 tsp oil + 2 tsp ghee in a heavy bottom pan/pot over medium heat.
Stir in the whole spices and cook for 30-40 seconds or until aromatic.
Add onions and sauté until onions are translucent.
Next, add ginger-garlic paste. Sauté until onions are golden.
Stir in tomato puree. Cook it for 5 minutes or until masala starts to leave oil from the sides.
Reduce the heat to low. Add the spiced yogurt mixture. Cook stirring continuously until the mixture comes to a boil.
Now, set the heat on medium-low and cook stirring continuously until the masala starts to leave oil from the sides.
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Add the marinated chicken. Cook it for 5 minutes or until the color of the chicken turns from pink to white.
Reduce the heat to low. Cover with a lid & cook it for 5 minutes. Open the lid, stir, and if the masala looks dry add water. I added 1/4 cup of water. Do not add more water. If needed, you can add it later.
Cover with a lid and cook on low heat for 15 minutes or until the chicken is cooked. Stir it in between as required.
After 15 minutes, you can see oil floating on the surface. It means curry is cooked well.
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Finally, add onion petals, kasuri methi, garam masala powder, and lemon juice. Taste the gravy, and add salt as per taste. Stir to combine. Cover and cook it for 2 minutes.
Add tomato cubes (optional). Combine and cook it for 2-3 minutes. Both tomato cubes and onions cubes should be slightly soft but not overcooked or mushy.
Chicken do pyaza is ready to serve. Remove from heat. Garnish with coriander leaves. Serve Dopiaza curry with Naan bread, Roti, or basmati rice.
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Frequently Asked Questions

How hot is Dopiaza?

Dopiaza is not a spicy curry. It is sweet, mildly spicy, and tangy. However, it depends on individual tastes and preferences. If you want to make it spicy increase the quantity of red chili powder to the recipe.
Similarly, if you do not prefer spicy or making it for kids simply skip the addition of spicy red chili powder to the recipe.

Is Do Pyaza saucy?

Yes, it is saucy. It has semi-thick gravy. The combination of onions, tomato, and yogurt makes the gravy base.

Can I add cream to Dopiaza?

The yogurt in the recipe adds creaminess to the Do Pyaza curry. However, if you like to make it rich and creamier, feel free to add heavy cream during the final stages of cooking.

Serving Suggestions

You can serve Murgh Do Pyaza with

Naan bread
Paratha, or Roti (Indian flatbread)
Basmati rice
Jeera rice

Storage Suggestions

If you are planning to store Do Pyaza curry, store it within 2 hours of cooking.
Refrigeration – Let the curry cool down to room temperature. Transfer it to an airtight container and refrigerate. Stays good for 2 days.
Freezing – Let the curry cool down completely. Transfer it to a freezer-safe airtight container and freeze. Stays good for a month.
Labeling – Always label the storage containers with the date of preparation.
Reheating – You can reheat it on a stovetop or microwave. If frozen, thaw it overnight in the refrigerator. Sprinkle some water over it, stirring frequently, and cook it on low medium heat until it comes to a vigorous boil.
Do not restore the food once you thaw and reheat it.
Always check for any signs of contamination or foul smell before reheating the stored curry. If the dish smells off, has an unusual texture, or shows signs of spoilage, it’s best to discard it.
If you are freezing the curry, the onions won’t be crisp when you reheat it.

Variations that you can try

Substitute chicken – Make it with Lamb meat, Mutton, or Shrimp.
Make it vegetarian – Make it with Paneer, Mushroom, or Okra.
Make it creamier – Add heavy cream at the end, stir, and cook it until it comes to a gentle boil.
Add vegetables – Add bell peppers or spinach.
Make it dairy-free – Use dairy-free yogurt in the recipe.

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