Chicken Dopiaza
Double Onion Curry
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Heat
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Serves
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Dietary Info
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Prep 15 mins
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Cook 40 mins
Chicken cooked with onions two ways.
Hari says
You may never have heard of this classic Indian dish of 'Do' or two 'piazza' onions - two onions or double onions - but you must try it. It has a distinctively thick yoghurt sauce packing a medium level of heat – it's simply delicious.
The dish requires the onions to be added at two stages and in two different forms, firstly using an onion puree for the sauce then fried and added in at the end. The result is a thick creamy sauce that smothers and clings onto the chunks of meat. The second addition of onions adds a new dimension to the sauce so if you fancy something different, spicy and richly creamy, this is a fab dish to try.
- Ingredients
- Method
- 4 medium onions peeled, 2 chopped and 2 sliced
- 8 chicken thighs, skinned & chopped
- 3cm ginger, grated
- 3 cloves of garlic, finely chopped
- 1 tbsp of vegetable oil for cooking
- 1 tbsp coriander seeds, crushed
- 1 tbsp cumin seeds, crushed
- 1 heaped tsp ground turmeric
- ½ tbsp chilli powder
- 4 tbsp plain yoghurt
- 2 tomatoes, finely chopped
- 1 tsp salt
- ½ tbsp garam masala
- Handful of coriander, chopped
Method
- Place the chopped onions, ginger and garlic into a blender and blend to a paste then set this aside.
- In a pan heat the oil, put in the sliced onions and fry until they are slightly crispy and reddish-brown. Remove the onions and set aside.
- Remove the pan from the heat and add the blended onion paste – be careful, this will splutter.
- Place the pan back onto the heat and keep stirring the paste for 3 minutes until it has turned golden brown.
- Add in the coriander, cumin, turmeric and chilli powder and stir.
- Then gently start to stir in 1 tbsp of yoghurt until it's mixed well into the sauce. Do the same with remaining yoghurt, 1 tbsp at a time.
- Add the chicken and stir for a minute until well coated with the yoghurt mixture.
- Add the tomatoes and salt. Stir until mixed thoroughly and bring to a simmer.
- Cover the pan, reduce the heat to low and cook for 20 minutes.
- Sprinkle in the garam masala and the fried onions.
- Mix and leave to cook, uncovered, for a few minutes until the sauce thickens.
- Add fresh coriander to serve.
Served with
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 163 |
| Fat (g) | 2.4 |
| of which saturates (g) | 0.8 |
| Carbohydrates (g) | 26 |
| of which sugars (g) | 18 |
| Fibre (g) | 4.6 |
| Protein (g) | 12 |
| Salt (mg) | 0.83 |
This goes well with
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Comments
Comments (30)
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Hari Ghotra
I think mushrooms would be great in this - sounds lovely. Glad you enjoyed it.
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David Altaras
Hari,
Followed your recipe faithfully. It produced a superb result. Many thanks.
David-
Hari Ghotra
Hey David - well that is superb to hear. So happy you loved the dish. Thanks for the feedback.
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Andy V
I made this Dopiaza tonight and it was lovely - will defo do again, have you got a Jalfrezi recipe??-
Hari Ghotra
Hi Andy - so glad you loved it - Yes I do just search for jalfrezi its a really good one too!
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Andy V
I made this Dopiaza tonight and it was lovely - will defo do again, have you got a Jalfrezi recipe?? -
Chris
Hi.
I am just wondering if you could possibly give me a simple but delicious chicken nawabi recipe? I made your dopiaza last night and it was amazing! Thank you-
Hari Ghotra
Hi Chris - really chuffed that you enjoyed the dopiaza! Yes there are a few on the site have you looked at the Rezala, biryani or the malahi chicken tikka? Let me know if you want any more help Hari
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Suzanne
Would like to get your news letters-
Hari Ghotra
Hi you clicked the subscribe at the bottom on the page and logged your email address? Thanks Hari
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Alex
These recipes don't look too over complicated like some sites I've been on, got three down
and trying one tonight!
Thanks Hari !-
Hari Ghotra
Hi Alex that's exactly what I am trying to do - take the complexity out of Indian food. Tell me what you think of this dish I would love to hear your thoughts. Thanks so much for using the website and for commenting to. Looking forward to hearing from you again. Hari
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Ian Floyd
Another great dish went down very well with my partner, looking for another mild dish for her now -
Geoff
Tried this last night it was fantastic, put 1tsp of mango chutney in at the end because I like a bit of sweetness in my currys. Thank you-
Hari Ghotra
Hi Geoff always good to add your own twist - Sounds delicious. Thanks so much for using the site. Let me know what you try next time. Hari
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Philip
I made the full recipe and had leftovers. I froze it, reheated it and it was fine. It is a superb recipe, my partner loved it and I'm cooking it again this week! Thanks!!-
Hari Ghotra
Hi Philip Thanks for the feedback - perfect so pleased it froze ok for you. Glad you like this one. You will have to let me know what else you try. The Nariyal chicken is a good one too if you like coconut dishes. http://www.harighotra.co.uk/nariyal-chicken-recipe Thanks for your comments and for cooking from the site. Hari
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Kathy
Hi Hari
I cooked this recipe before and we loved it :)
if i doubled up on on ingredients, would this recipe freeze well in individual portions?
thank you-
Hari Ghotra
Hi Kathy Thanks so much for trying the recipe and loving it!! I have to be honest I have never frozen this dish but all my cooking knowledge is telling me it should be fine but my only slight concern is the yoghurt in the sauce. I think what my advise would be is to cook it all but omit the stage where you add the yoghurt. you can then freeze this in portions and when you defrost and reheat it stir in the yoghurt then. Finish it with the garam masala and crispy onions and it should be perfect. Let me know what you decide to do and I would love to hear how you get on. Hope that helps, thanks so much for getting in touch Hari
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lisa
Hi
would this be okay if using fat free yoghurt
Thanks-
Hari Ghotra
Hi Lisa Yes you can but it can split so before you add it I would mix 1tsp of corn flour with 2 tsp of water to make a paste and stir it into your yogurt just to stabilise it a bit. Remember to stir in a spoon full at a time until it's absorbed then add the next one. Let me know how you get on. Thanks for leaving a comment Hari
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Hari Ghotra
Hi Steve In general I prefer to use fresh chillies too but like to use chilli powder for an additional heat and a bit of colour. Yes you can use fresh chillies if you prefer I would blitz them with the onions ginger and garlic as per step 1. Let me know what you think. Thanks Hari -
Steve
Would it be possible to use chilli's instead of chilli powder? I am not a great fan of chilli powder is all -
Hari Ghotra
Hi Nigel Great to hear that the recipes are helping to improve you already great cookery skills. Thanks for your comments Hari -
nigel
Hello Hari,
I cooked this last night; once the ingredients are prepared and assembled it was nice and easy to cook. Good creamy sauce with a bit of bite from the crispy sliced onions and just a background hint of heat.
I love the way you always bring a new twist to the cooking making them different from so many standard cook books. I have always added the yoghurt after the meat, but I can see the benefit of incorporating in the sauce first to get a nice smooth sauce to coat the meat. Great recipes. -
Hari Ghotra
Hi Becky That's fantastic! let me know what you try next! Thanks for letting me know Hari -
Becky
This was absolutely delicious, so tasty and creamy. I didn't have any coriander to add at the end but it still tasted fab - another great recipe, thanks Hari! I'll be working my way through all of them :-) -
Hari
Hi Glenis You can but it will change the flavour of the dish. If you want a coconut based dish try the Nariyal chicken it is delicious http://www.harighotra.co.uk/indian-recipes/mains/nariyal-chicken -
Glenis
Can I use coconut cream in this recipe instead of yoghurt
Sarah
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