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
- 800g - pre cooked chicken
- 4 tablespoons ghee
- 3 tablespoons garlic and ginger paste
- 1 tablespoon tomato paste
- 1 tablespoons curry powder
- 1 tablespoons garam masala
- 1 tablespoons cumin powder
- 1 teaspoon coriander powder
- 1 - 2 teaspoons mild red chilli powder
- 500ml onion sauce
- 500ml base curry sauce
- 1 tablespoon dried fenugreek leaves
- 2 handfuls of fried onion (make it yourself of purchase at Asian shops)
- Salt and pepper to taste
- 1 small bunch fresh coriander - chopped
- Melt the ghee over medium high heat.
- Pour in the spices and fry for about 60 seconds.
- Now add the garlic and ginger paste along with the tomato paste and stir it all up to combine.
- Add the onion sauce followed by the curry sauce and chicken. Add a little of the cooking stock from the chicken for more depth.
- Simmer for a couple of minutes and then add the dried fenugreek leaves and fried onions.
- Stir it all up and add the coriander and salt and pepper to taste.