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close-up of chicken dopiaza served in a white bowl.
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5 from 1 vote

Chicken Dopiaza (Indian Restaurant Style)

Chicken Dopiaza, also called Murgh Do Pyaza, is a traditional Indian restaurant curry with onions added twice for extra flavor and texture. Easy one pot recipe, made from scratch in 30 minutes. Step by step photos and a video tutorial included.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Indian
Servings: 6 people
Calories: 309kcal
Author: Preeti Nayak

Equipment

  • 1 Heavy bottom pan/pot
  • 1 large mixing bowl
  • 1 small mixing bowl

Ingredients

  • 750 g bone-in chicken pieces substitute with boneless, if preferred

For the Chicken Marinade

  • 1 teaspoon Kashmiri red chili powder substitute: paprika
  • ½ teaspoon spicy red chili powder substitute: cayenne pepper
  • ½ teaspoon turmeric powder
  • 1½ 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 powder
  • 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 Dopiaza Sauce

  • 2-3 teaspoon oil
  • 2 teaspoon ghee clarified butter, substitute oil or butter
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 2 green cardamom pods
  • 4 cloves
  • 5-6 black peppercorns
  • 1- inch cinnamon sticks
  • 2 onions, finely chopped (about 1 cup)
  • 1 tablespoon ginger-garlic paste
  • 250 g tomato puree blend fresh tomatoes or substitute with tinned tomatoes/passata
  • 1 big onion cut into quarter and separate petals (about ¾ cup)
  • 1½ teaspoon Kasuri methi roasted and crushed
  • 1 teaspoon garam masala powder add as per taste
  • 2 teaspoon lemon juice
  • salt to taste
  • 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.

Cooking Chicken in Dopiaza Sauce

  • 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 soft. Next, add ginger-garlic paste. Sauté until onions are golden.
  • Stir in tomato puree. Cook it for 5 minutes or until oil separates from the dopiaza sauce.
  • 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 the yogurt mixture starts to leave oil from sides. This is an indication that dopiaza sauce is ready.
  • Add the marinated chicken in dopiaza sauce and cook on medium heat, stirring continuously, for 5 minutes until the chicken turns from pink to white.
  • Reduce heat to low, cover, and cook 15 minutes, adding ¼ cup water if the dopiaza curry looks dry. Stir occasionally. You will see oil starts to float on top.
  • Finally, add onion petals, kasuri methi, garam masala powder, and lemon juice. Taste the gravy, add salt as per taste. Stir and cook it for 2 minutes. Garnish chicken dopiaza with coriander leaves. Serve with naan bread, roti or basmati rice.

Video

Notes

  • Marinate the chicken for at least 30 minutes (or up to 2 hours in the fridge) for juicy, flavorful meat, just like restaurant-style Chicken Dopiaza.
  • Use full-fat yogurt/curd for a light, creamy curry without using heavy cream.
  • Never use cold yogurt taken out of the refrigerator. Bring it to room temperature, whisk well, then add. Otherwise, it will curdle in the curry.
  • Lower the heat before adding the spiced yogurt mix and stir continuously until it boils to prevent curdling.
  • Keep the curry semi-thick. Avoid adding too much water, or the flavors will dilute.
  • Cook onion petals until slightly soft. They should not taste raw.

Nutrition

Calories: 309kcal | Carbohydrates: 14g | Protein: 18g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 491mg | Potassium: 609mg | Fiber: 4g | Sugar: 4g | Vitamin A: 916IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 3mg