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How To Make Chicken Dopiaza

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How To Make Chicken Dopiaza
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“Dopiaza” means “two onions” in Hindu. Dopiaza is a medium strength curry that contains double the amount of onions than typically found in other curry recipes. It is a great recipe for onion lovers! We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make it. Enlarge “Dopiaza” means “two onions” in Hindu. Dopiaza is a medium strength curry that contains double the amount of onions than typically found in other curry recipes. It is a great recipe for onion lovers! We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make it.
Serves:
4

Step : You Will Need:

  • 4 medium onions, peeled, 2 chopped and 2 sliced
  • 1 kg chicken, skinned and cut into large pieces
  • 1 tbsp ginger and garlic paste
  • oil for cooking
  • 2 tsp coriander powder, ground coriander seeds
  • 2 tsp cumin powder
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • 4 tbsp plain yoghurt
  • 2 ½ cups (620ml) water
  • 2 tomatoes, peeled and finely chopped
  • 2 tsp salt
  • ½ tsp garam masala
  • 1 tbsp fresh coriander leaves, chopped
  • 1 Frying Pan
  • 1 Slotted Spoon

Step 1: Blend Ingredients

Put the chopped onions, ginger, and garlic into a blender and blend to a paste. Set this aside.

Step 2: Fry Onions

Heat some oil in a large deep-frying pan over a medium heat. When the oil is hot, put in the sliced onions and stir fry them until they are slightly crispy and reddish-brown. With a slotted spoon remove the onions from the oil and set aside.

Step 3: Add Paste to Oil

Remove the pan from the flame and add to the oil, the blended paste mixture taking care to minimise sputtering of the oil.

Place the pan back onto the heat and keep stirring the paste for 3 minutes until it has turned brown.

Step 4: Yoghurt, chicken & spices

Now add in the coriander, cumin, turmeric and chilli powder and stir.

Then add in 1 tablespoon yogurt and stir for 30 seconds or until the yogurt is mixed well into the sauce. Do the same with remaining yogurt, 1 tablespoon at a time.

Next add in the chicken pieces and stir them for a minute until they are well coated with the yogurt mixture.

Pour in the water and add the tomatoes and salt. Stir until mixed thoroughly and bring to a simmer.

Step 5: Finishing Touches

Cover the pan and reduce the heat to low, whilst leaving to cook for 20 minutes.

Sprinkle in the garam masala and the fried onions. Mix and leave to cook, uncovered, on a medium heat for 7-8 minutes or until the sauce reduces and thickens.

Skim off the fat and put the chicken in a warm serving dish. Sprinkle the chopped coriander over the top to garnish.
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Tips & Comments
  1. kev113

    Yes the text is totally off the mark. I followed the text to a T even though some of the grammar is terrible. I did think that 2tsp of salt was a lot and it was. I had to drain off a watery curry(too much water too, me thinks) and bin it as it was far too salty. I saved the chicken for another day.

  2. dingle1974

    Warning !!!!! The text is wrong and diffrent from the video, i made the mistake of just reading text (Good job im a chef and was able to rescue the curry) DO NOT ADD WATER as text says this is half a litre (620ml) and i ended up with yellow water i had to reduce for an hour and chicken was just mush, i would say just add small amount if needed whilst cooking. Text also says add raw chicken to yoghurt & just mix, this is also wrong as is does not mention to seal the chicken first in onion+ginger mixture.

  3. kls2009

    Ive just cooked this for hubby's dinner. Im sure he will like this too. I didnt put the 2tsps of salt in tho lol logic tells you not to. and I also only put in 1/4tsp of chilli for a milder version.

  4. theuprightman24

    No no no no - please do not try and follow this. The video is different to the text version - 2 tsp of salt are you having a laugh? notice in the video even though salt is in text its not on the plate. Please do yourself a favour and stay away.

  5. mcspaner

    What about the cinnamon and cardamom how can you call it a dopiaza with out the tastiest ingredients

  6. kazmacshone

    made the murgh makhani and its the best curry i have ever tasted!!!! everyone must try this!!!

  7. Anonymous

    MUST... GO... TO... MAHARAJA... RESTAURANT...

  8. Anonymous

    VERY subtle advertisment for the restaurant there...

  9. Anonymous

    what ever receipes from video jug way much better than the stupid adds & cooks

  10. Anonymous

    what happened to the commentary half way through?