Dopiaza
Dopiaza is a 'double-onion' masterpiece that celebrates the humble onion in all its forms. The name literally translates from Persian to 'two onions' (do meaning two, piaza meaning onions). While popular folklore suggests it was invented by a courtier of the Mughal Emperor Akbar who accidentally added a double portion of onions to a dish, the culinary reality is much more deliberate: it is a dish that uses onions at two distinct stages of cooking to create layers of sweetness, texture, and depth. Unlike a 'smooth' curry like Tikka Masala, Dopiaza is rustic, chunky, and celebrates the 'geometry' of the ingredients.
Cuisines
Cooking Instructions
Cooking: 45 minutes
Notes:
Chicken thighs can be used instead of chicken breast for an even juicier, more tender texture.
Crushing the kasuri methi (dried fenugreek leaves) between your palms before adding releases its maximum aromatic herb fragrance.
Adding the reserved cubed onions near the end of cooking ensures they retain a pleasant crunch, providing the signature dopiaza texture contrast.
Sauté Aromatics and Caramelise Onions
Heat the vegetable oil in a large pot over medium heat. Add the grated ginger and garlic, stir-frying for 1 to 2 minutes until golden brown and fragrant without burning. Add the thinly sliced onions and cook low and slow for 15 minutes, stirring frequently, until deeply caramelised.
Build Spices and Tomato Base
Add the salt, ground coriander, Kashmiri chilli powder, regular chilli powder, and ground turmeric to the onions, followed by the puréed tomatoes and a splash of water. Stir well, cover with a lid, and cook over low heat for 8 minutes until the oil separates and floats to the top.
Bhuna the Chicken
Add the sliced chicken breast and 100ml of hot water to the pot. Cook uncovered over medium heat for 8 to 10 minutes, stirring regularly to break down the onions into a thick, rich masala sauce.
Add Second Layer of Onions
Pour in 150ml of boiled water to loosen the gravy. Add the diced tomato and the reserved cubed onion pieces. Cover with a lid, lower the heat to medium-low, and simmer gently for 10 minutes until the chicken is cooked through and the onion pieces soften slightly while retaining crunch.
Finish and Serve
Uncover and sprinkle over the garam masala and crushed kasuri methi. Squeeze in the fresh lemon juice, toss for 1 minute to combine, and finish with freshly chopped coriander before serving hot with naan or basmati rice.
Share this Recipe
Ingredients
| Chicken Breast | 750g |
| Sliced Onions | 3 |
| Grated Ginger | 1 tbsp |
| Grated Garlic | 1 tbsp |
| Puréed Tomatoes | 3 |
| Vegetable Oil | 5 tbsp |
| Water | 250ml |
| Salt | 1½ tsp |
| Ground Coriander | 1 tbsp |
| Kashmiri Chilli Powder | 1 tbsp |
| Chilli Powder | 1 tsp |
| Turmeric | 1 tsp |
| Cubed Onions | 1 |
| Tomatoes | 1 |
| Garam Masala | 1 tsp |
| Kasuri Methi | 1 tbsp |
| Lemon Juice | 1 tbsp |
| Fresh Coriander | 3 tbsp |
