You’ve got to try this chicken dopiaza recipe!
This Chicken Dopiaza Recipe will get you restaurant quality results!
You are going to love this chicken dopiaza because it is the same if not much better than any takeaway.
Chicken dopiaza is one of the most requested curries at Indian restaurants. It is so good. Equally as popular is lamb dopiaza and I have a recipe for it too right here.
What makes these curries so good is the slow cooked onion sauce.
You will want to check out my recipe. Get that easy preparation recipe right and your chicken dopiaza will be better than any takeaway.
The onion sauce is slowly cooked in a low oven for up to ten hours. The longer the better. This slow and low cooking makes the onions sweet and very tasty.
In this chicken dopiaza recipe I added the onion sauce just as it was when I took it out of the oven. In the lamb do piazza curry version, I blended the onion sauce. Both are good but the texture and even the flavour is quite different.
I recommend trying both, especially if you are serving lamb and chicken do piazza curries at the same time. They will taste quite different but will have that unmistakable dopiaza flavour.
Do I actually have to cook the onions for 10 hours?
No. There is a ‘second best’ which is almost as good and still much better than you will get at most restaurant. Simply fry some sliced onions in a little butter or oil over low heat for about half an hour.
When the onion is soft and golden brown in colour, it’s ready to use.
Preparing Ahead
Curry Sauce
I have written a large and small version of my curry sauce recipe which you will to make before cooking this recipe. The large version is made just like they do in the best curry houses. Make a large batch for best results. It keeps in the fridge for three days and freezes well. The small batch version works well too though it’s not as authentic.
PRE-COOKED CHICKEN
I pre-cook chicken in two ways. Most restaurants use this method to prepare their chicken for this curry.
It’s slowly stewed in a spiced broth. The liquid from the resulting stock can be added to your chicken madras for extra flavour. You could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori tandoori chicken dopiaza. For this recipe I used the slowly stewed version.
Some of the main ingredients including the pre-cooked chicken tikka.
Melt the ghee over medium high heat and then add the spices.
Now stir in the garlic and ginger paste and the tomato paste.
Stir in the onion sauce. This is the unblended version.
Add the curry sauce and the cooked chicken with some of the cooking juices.
Add a couple handfuls of fried onions.
Add the fenugreek leaves and salt and pepper to taste.
There you go. Looks and tastes just like the Indian takeaway.
Here are more curry house curry favourites you might like to try!
Chicken Korma
Chicken Madras
Chicken Dhansak
Lamb Rogan Josh
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna
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Ingredients
Instructions
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I hope you like this restaurant style chicken dopiaza recipe. If you do give it a try, please don’t be a stranger. Let me know in the comments. I’d love to hear from you.
Absolutely bloody fantastic,mine and the wifes favorite so far, thanks Dan, will try to remember to leave comments (good or bad) on all recipes we use
Thank you Mike.
I really appreciate the feedback. Really glad you like the recipe. 🙂
Thanks Dan, I made this today. It was quite easy and really lovely. Great flavours. Just right.
Thank you Sean. I’m really happy you liked the recipe.
Cheers
Dan
Must try, very delicious..thanks for this recipe
Once I have made up curry sauce and onion sauce and Frozen them can I then make a curry using both of the sauce then re freeze it
Hi Jill
Yes you can. You might lose a little flavour but not much. Go for it.
Dan
Cooking time says 4 hours. Is this a mistake?
Thanks for noticing that Jamie. Not sure what went on there. Once you make all the base ingredients, you should be able to throw this curry together in about ten minutes.
Thanks,
Dan
What curry powder do you use for this recipe? As it’s only a mix of cumin, coriander, turmeric, and chilli powder why don’t you list out the individual spices?
Hi Simon
I usually use my own curry powder which is here https://greatcurryrecipes.net/2015/02/25/homemade-hot-madras-curry-powder/. You’re right, you could leave it out and if you know your spices just add more of what you want. You could also use more curry powder for additional flavour.
Thanks,
Dan
Could you make this without the chicken for vegetarians with say paneer?
Yes, that would work well.
Thanks
Dan