This Chicken Dopiaza, or Murgh Do Pyaza, is a delicious Indian restaurant dish made with plenty of onions added twice while making it. A perfect balance of sweet and savory flavors, along with a lovely mix of soft and crispy textures in the gravy. Pair it with Naan or Rice. Here's how to make it from scratch.
This Chicken Dopiaza tastes awesome. It's super easy to make, and the flavors are out of this world. You'll love the tender chicken simmering in a rich, homemade onion-tomato sauce. You'll be savoring every bite of this authentic, Indian restaurant dish.
This Murgh do pyaza recipe is so simple, that you'll feel like a pro from an Indian restaurant kitchen. If you love this, try other restaurant-style favorites like Bhuna Chicken, Chicken Pathia, Chicken Korma, and Mughlai Chicken.
What does Dopiaza mean?
“Dopiaza” or “Do Pyaza” is derived from the Persian language. The term “Do” means two and “Piaza or Pyaza” means onions. So literally, it means “two onions”. The dish involves the addition of onions twice while making dopiaza curry or double the number of onions added while making it.
About Chicken Dopiaza - Indian Restaurant Curry
Onions are the main ingredient in this Dopiaza recipe. They are added twice at two different stages of cooking.
- First, onions are finely chopped and sautéed for making the curry base. It gives a sweet flavor to the Dopiaza curry.
- Secondly, onion cubes are added during the final stages of cooking. They add a lovely crunch to the chicken curry.
Instead of chicken, you can make Dopiaza curry with lamb, goat meat, or shrimp. You can easily double or triple this recipe.
How to make Chicken Dopiaza
Here, in this recipe, we will make Chicken Dopiaza from scratch. No curry house-style base curry/base sauce is required. If you are a curry lover then the ingredients to make this Indian restaurant curry are easily available in your kitchen pantry. For a detailed list of ingredients and measurements see the recipe card below.
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 teaspoon oil + 2 teaspoon 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.
- 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 ¼ 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.
- 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.
Is chicken Dopyaza spicy?
Dopiaza is not a spicy curry. It is sweet, mildly spicy, and tangy. There is the perfect balance of sweet and savory flavors in this curry. Onions add sweetness to this chicken Dopiaza curry, and spiced yogurt adds creaminess and flavor to the curry.
However, it depends on individual tastes and preferences. If you want to make dopiaza curry spicy increase the quantity of red chili powder to the recipe. Similarly, if you do not prefer spicy or making it for kids skip spicy red chili powder to the recipe.
What do you serve with Murgh do pyaza?
The rich, oniony gravy is the heart and soul of chicken dopiaza. It's a complex blend of flavors, with the sweetness of caramelized onions balancing the heat of the spices. Savor every moment with any of the following:
- Naan bread
- Paratha, or Roti (Indian flatbread)
- Basmati rice
- Jeera rice
Ingredients & Swaps
- Chicken - I have used bone-in chicken pieces. You can also make chicken dopiaza with boneless chicken breasts 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 chicken do pyaza 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 Murgh do pyaza.
- 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.
How to store & reheat it?
- If you are planning to store Chicken 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 Murgh do pyaza 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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Chicken Dopiaza recipe (Chicken Do Pyaza)
Chicken Dopiaza or Murgh do pyaza with step by step photos and a video recipe. This Indian restaurant curry is made with plenty of onions added twice while making the dish. Quick, easy, one-pot recipe made from scratch. No premade curry base or curry sauce required.
Servings 6 people
Calories 483kcal
Equipment
- 1 Heavy bottom pan
- 1 large mixing bowl
- 1 small mixing bowl
Ingredients
- 750 g bone-in chicken pieces substitute use boneless chicken
For the chicken marinade
- 1 teaspoon Kashmiri red chili powder substitute paprika
- ½ teaspoon spicy red chili powder substitute cayenne pepper
- ½ teaspoon turmeric
- 1.5 tablespoon ginger-garlic paste
- ¼ cup full fat yogurt or curd
- Salt to taste
For spiced yogurt mixture
- ¾ cup full fat yogurt or curd
- ½ teaspoon turmeric
- 4 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon Kashmiri red chili powder Substitute paprika - add as per taste
- ½ teaspoon spicy red chili powder Substitute cayenne pepper - add as per taste
For the curry
- 2-3 teaspoon oil
- 2 teaspoon ghee clarified butter, substitute oil or butter
- 1 bay leaf
- 1 teaspoon cumin
- 2 green cardamom pods
- 4 cloves
- 5-6 black peppercorns
- 1- inch cinnamon
- 2 onions finely chopped (1 cup)
- 1 tablespoon ginger-garlic paste
- 250 g tomato puree blended fresh tomatoes. Substitute with tinned tomatoes or passata
- 1 big onion cut into quarter and separate petals (¾ cup)
- 1.5 teaspoon Kasuri methi roasted and crushed
- 1 teaspoon garam masala powder add as per taste
- 2 teaspoon lemon juice
- salt
- 1 tomato cut into cubes (optional)
- coriander leaves to garnish
Instructions
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 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 it aside. Cut 1 onion in quarters, separate the petals. Set it aside.
Making Chicken Do Pyaza Curry
- Heat 2 teaspoon oil + 2 teaspoon 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 come to a boil.
- Now, set the heat on medium-low and cook stirring continuously until masala starts to leave oil from sides.
- Add the marinated chicken. Cook it for 5 minutes or until the color of 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 masala looks dry add water. I added ¼ cup of water. Do not add more water. If needed, you can add 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 floats on surface. It means curry is cooked well.
- Finally, add onion petals, kasuri methi, garam masala powder, and lemon juice. Taste the gravy, 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 do pyaza curry with Naan bread, Roti, or basmati rice.
Video
Notes
- 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 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 it should not be raw otherwise it will spoil the taste of the gravy.
- I have added tomato, cut into cubes, at the final stages of cooking. It adds a beautiful color to the dish. This is optional.
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