Chicken Dopiaza

How to Make Chicken Dopiaza

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1. Heat 3 tbsp of the oil in a large, heavy pan over medium heat, add the cardamom, cinnamon and cloves and cook for 30 seconds. Add the finely chopped onions and cook for 12 minutes, stirring often, until deep golden.

   Mark done Start 30 sec timer

2. Add the garlic and ginger and cook for 1 minute, then stir in the cumin, coriander, turmeric, paprika and chilli powder and cook for 30 seconds.

   Mark done Start 1 min timer

3. Add the tomatoes, salt and sugar and simmer for 8 minutes, mashing the tomatoes, until the sauce is thick and the oil starts to separate.

   Mark done Start 8 min timer

4. Add the chicken and water, bring to a simmer, cover, and cook for 20 minutes, until the chicken is tender and cooked through.

   Mark done Start 20 min timer

5. Meanwhile, heat the remaining oil in a frying pan over high heat and fry the onion chunks and pepper for 5 minutes, until charred at the edges but still crisp.

   Mark done Start 5 min timer

6. Stir the fried onions and pepper into the curry and simmer for 3 minutes.

   Mark done Start 3 min timer

7. Stir in the garam masala and coriander, remove the cinnamon stick, and serve with rice or naan.

   Mark done

Tips for Making Chicken Dopiaza

• Take the first onions to a deep gold. They give the sauce its sweetness, and pale ones leave a raw, sharp taste.
• Fry the second onions over high heat and add them last. They should keep a crunch, because that contrast is what the dish is named for.
• Use thighs and not breast. They stay tender in a sauce, and breast turns dry and stringy.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Chicken Dopiaza

• Basmati rice
• Garlic naan
• Cucumber raita

Storing & Reheating Chicken Dopiaza

Keeps in the fridge for up to 3 days and the flavour improves on the second day. Freeze for up to 3 months, though the fried onions lose their crunch, and reheat gently on the hob until piping hot.

Chicken Dopiaza FAQ: Common Questions

Chicken Dopiaza Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.