Chicken Dopiaza – Chicken Curry With Onions
Cook Time
Cook Time
  • 1 chicken, cut into curry pieces
  • 2onions chopped finely
  • 6cloves garlic, minced
  • 1tbsp minced ginger
  • 1tbsp tomato puree
  • 2onions diced thickly
  • 1tbsp cumin seeds
  • 2 black cardamom pods
  • 1finger-sized piece cinnamon (dalchini)
  • 2tsp salt, or to taste
  • 1.5tsp red chilli powder, or to taste
  • 1tsp cumin powder
  • 1.5tsp coriander powder
  • oil
  1. Heat some oil in a pot. Once hot, add the finely slices onions, garlic, ginger, black cardamom pods, cumin seeds and cinnamon stick. Fry this on medium heat till the onions become a very dark shade of brown but not burnt.
  2. Turn the heat to high and add the chicken pieces and tomato puree, Stir to coat all the pieces in the oil, onions and tomato puree and once the chicken is no longer pink, add the rest of the spices and 1/2 cup water. Turn the heat to low, cover and simmer.
  3. After 20-25 minutes of simmering on low, the chicken should be nearly done. At this point, uncover and add the diced onion pieces. Cover again and cook for 7 -10minutes, then uncover and cook for another 7-10 minutes, or until the gravy has thickened to your liking.
  4. Garnish with coriander and serve hot with chapatti, naan or rice.
Recipe Notes

The tomato puree is optional and mainly for colour. If you don’t have it on hand, then either use 1-2tsp of paprika (and adjust the red chilli accordingly) or omit altogether

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