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.
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.
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.
Here are more curry house curry favourites you might like to try!
International & UK Orders
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.