Time-honored Chicken Dopiaza is an iconic Indian curry with double the amount of onion. Succulent chunks of Chicken enveloped in aromatic onion-based curry along with a bold blend of spices. Easy to come together in 40 minutes. Serve it with roti, raita, and rice.
What is Chicken Dopiaza?
It is an onion-based curry with savory taste. The literal meaning of dopiaza is “Two Types of onions (pyaz).” Shortly, onions are added twice at two different stages. First, chopped onions are cooked until light golden brown to form the masala base. Later, diced or cubed fry onions are added at the end of the cooking process with diced bell pepper and tomatoes.
Chicken is the start ingredient with onion. You can also add mutton, lamb, beef, shrimps and different other vegetables instead of chicken. This dish is known for its mildly sweet flavor but most of Pakistani like spicy taste. It is a slow-cooked procedure till the perfection.
“The addition of fried onion cube is a key element in the Chicken Do Pyaza recipe. It adds a unique combination of taste, texture, flavor, and visual appeal that sets this dish apart from other chicken curries”
I have prepared Chicken Manchurian, Chicken handi and Afghani Chicken for you. Please do check them now and let me know your opinion about Chicken Recipes
Essential Ingredients
Making this curry chicken is like composing music. Each ingredient adds a special flavor. We’ll look at the key ingredients and how to prep them before to cooking.
- Chicken: Cut a medium-sized, bone-in chicken into 8 pieces for an appealing look. Initially, wash and dry using a paper towel, then set it aside for subsequent use. You can add boneless chicken as well Instead of bone-in.
- Yogurt: Take plain thick yogurt. Whisk it until smooth to ensure it mixes evenly into the curry and also in the marinade.
- Onion – We’ll add onions in two ways. First, we’ll cook more than a half onion until they are sweet and translucent, which will make the base of our dish. Later, we’ll add chunks of onion (dice) for a nice change in texture.
- Tomatoes: I advise adding tomato puree for a smooth texture of gravy. You can also add the finely chopped tomatoes as well. They provide a zesty kick and a sauce-like thickness.
- Ginger & Garlic Twist: Minced garlic and ginger are the base ingredients of Indian cuisine These aromatic wonders elevate the overall taste. When pressed for time, ginger and garlic powder can step in as a quick substitute.
- Oil/Ghee: Best taste can only be achieved by adding mustard oil or clarified butter. Either you can use vegetable oil or any available at home.
- Key Spices: In this curry, the strong flavor profile is crafted using Turmeric, Chili Powder, Coriander Powder, Cumin Powder, and Kashmiri Chili.
- Green Chilies: rinse the chilis and chop them. They add a fresh and fiery kick in the taste of curry.
- Cilantro and Dried Fenugreek Leaves (Methi): Adding an unmistakable flavor. Garnish this dish with cilantro leaves and kasuri methi for enhanced flavor.
- Onion, Tomatoes and Bell Pepper: Remove the seeds from both bell pepper (If you are adding) and tomato and cut them into medium-sized pieces or dice them. We will add them along with onion at the last stage or just before 2 minutes to dish out. it If you don’t like, you can skip these.
How to Make Chicken Do Pyaza
This curry recipe is quick and straightforward. My step-by-step instructions with images will guide you to make a delicious chicken dish. If you’re trying this recipe for the first time, don’t worry—I have make it quite easy for you, even for beginners. Just follow my instructions carefully.
Chicken Marinade: Begin by marinating chicken in salt, plain yogurt, ginger garlic, and spices. Keep it in the fridge for 30 minutes.
Add Whole spice: Please take a generously sized frying pan or karahi over medium-high heat. Introduce two tablespoons of oil into the pan on medium-high heat. Now combine one bay leaf, 1 tea spoon cumin seeds, 1 piece of cinnamon stick and whole black pepper. Stir them regularly on 20 t0 30 seconds or until they start to crackles.
Saute Onion: Now we will incorporate the chopped onions. Sauté for around 4 to 5 minutes on medium heat. Stir regularly until they reach a soft, light golden-brown hue.
Add Ginger Garlic: After sautéing the onions, stir in the garlic and ginger paste and cook until the raw smell disappears.
Tomato Puree: Then, incorporate the ground spices, ensuring they coat the onions. Let’s pour in the fresh tomatoes puree. You can replace fresh tomato puree with chopped tomato. Please, avoid the use of canned tomato puree. Stir for 3 to 4 minutes.
Add All Spices in Yogurt: combine All spices in the curd/yogurt and mix them well. Spices help the yogurt to avoid curdle while cooking.
Add Spiced Yogurt: Next add this spiced yogurt to the pan and stir regularly until yogurt mix it well and stir regularly.
Add Chicken: Combine the chicken pieces with the sauce mixture. Turn the heat to medium-high and use a ladle to coat the pieces with the sauce mixture. Stir it for two minute.
Cover the pan with a lid and let it simmer on low heat until the chicken releases its own juice (5-6 minutes). If needed add 2 to 3 tablespoon of hat water to pan.
Add water/ Stock: Now add one cup (240ml) of hot water. Give a good mix, cover the pan, and simmer for 12 minutes. Stir it occasionally. Authentic dish should not have a runny curry. Do not add too much water. The sauce or gravy should be neither runny nor too thick.
Add Garam Masala and Kasuri Methi: As water is dry, add garam masala and kasuri methi. Mix it well to remove any chicken smell.
Add Onion and Tomato Petals: When the chicken is 90% cooked, add onion petals/cube. You can also add bell pepper cubes. Mix well and cover with a lid; cook for an additional two minutes. After 2 minutes add tomato chunks and cook them well.
Tip: Some people saute onion (diced or cube) separately, then add at the end, just before to serve. Yes, you can do the same but it only saves time and doesn’t give the original taste. If you don’t like modern adaptation of bell pepper or tomato cubes, skip this step and only include the onion.
Lemon Touch: When the chicken is tender and the meat starts to separate from the bones, it indicates that the chicken is ready. Turn off the heat, squeeze one lemon, and mix well. Dish out and garnish with fresh coriander leaves.
How To Store and Reheat?
Preserve any leftover curry in an airtight container and place it in the refrigerator for the next 48 hours. Freezing it is not something I would recommend as it can negatively impact the quality of the chicken and vegetables.
When you want to eat it again, I recommend you, reheat it in the oven or in a pan ensuring the chicken is heated evenly without drying out. Add a small portion of water and stir well to restore its original consistency.
Helpful Tips
- I only Preferred Boneless without skin. Cut the chicken into eight pieces. Don’t cut the chicken into many small pieces.
- Add a generous amount of onion. This recipe sauce contains much more chopped onions than the normal curry sauce. Additionally, please include more caramelized onion cube petals to give the final touch.
- Homemade chicken do pyaza contains a higher amount of turmeric. If possible, use mustard oil instead of normal oil.
- For an enhanced flavor and smoother texture, opt for using only fresh tomato puree instead of chopped tomatoes or canned tomato puree.
- Let’s avoid adding too much water to prevent runny gravy. A slightly watery gravy is perfect for this dish.
- Always cook the chicken on medium heat and simmer on low heat. Doing this will prevent the chicken from becoming tough and chewy. If you’re pressed for time, sauté the diced onion and bell pepper separately in a pan with just one tablespoon of oil. Avoid adding too much oil while sautéing the onion cubes. However, if you have enough free time than you can add the raw onion and bell pepper directly into the pan with the chicken and gravy and let it cook for 2 to 3 minutes.
- Add zesty notes by adding amchur powder (dry mango powder) or lemon juice. These are essential ingredients that cannot be avoided at any cost.
Serving Suggestion
This healthy and delicious meal can be served with a variety of dishes, providing a broad range of serving options. It can easily be pair with rice, roti, salad and riata.
- Rice – Served with fluffy Jeera Rice, Garlic Rice, Pulao, and simple white or brown rice.
- Roti – Enjoy with Paratha, Phulka, Roti, Naan, and plain bread.
- Raita: Pairs well with cooling cucumber raita, yogurt onion raita, and mint chutney.
- Lemon Wedges: Add lemon wedges for a zesty flavor.
- Salad: serve murgh curry with a simple salad or any type of salad.
Nutritious Chicken do pyaza is enriched with protein essential vitamins (D, B6, E, and niacin), and important minerals (selenium and pantothenic acid). The generous amount of Onion used in this curry provides anti-cancer properties, and also low in fat. That’s the reason me and my foamily loves to eat this healthy and flavorful curry.
History
This recipe is inspired by Persian cuisine. Food in Persian cuisine has a balanced savory (sweet and sour) texture. They add Persian berries. To achieve the same Persian sweet and sour taste in our dish, we can use either lemon juice or dry mango powder (amchur powder) with plum. Ultimately, choosing a medium for balancing the taste depends on your preference for savory texture.
I always strive to learn new things every day in order to improve my skills. This is one of my favorite dishes to prepare. It is always in high demand among my hotel guests. In fact, I typically receive about 20 to 25 kitchen order tickets (KOTs) for chicken, paneer, and tikka do piaza every day. Cooking brings me comfort and provides me with an opportunity to refine my cooking skills.
Regional Twists
In different regions of the world, this recipe is influenced by local ingredients and cooking techniques, resulting in a unique taste and fusion. Some of the version which I tested in my life, I have mentioned below. You can also comment any other change in your area. I love to test and share with others.
| Region | Key Ingredients and Techniques |
| Punjabi | – Ghee for richness and flavor – Tomato puree and Yogurt to thicken sauce |
| South Indian | – Coconut milk for creaminess and richness – Tamarind for tangy flavor with more onion |
| Hyderabadi | – Dried fruits like apricots, prunes, and raisins – Spice blend with more cardamom – Yogurt for creaminess and balance |
| Kashmiri | – Kashmiri chilies for mild heat and deep red color – Slow cooking for best taste |
| Bengali | – Mustard oil for distinct flavor – Potatoes for added texture and flavor |
Variations
- Mutton Rib Dopiaza – replace the chicken chunks with mutton ribs.
- Chicken Tikka Dopiaza – Add Chicken tikka with sauce.
- Paneer Dopiaza – Add toasted brown color paneer rather chicken to form a vegetarian paneer do pyaza.
- Without Onion Dopiaza – Just skip the onion and replace it with bell pepper cubes.
FAQs
Where does dopiaza originate from?
It was originated in Khorasan, a part of Iran. It became well-liked during the rule of the Mughal’s. In the Persian language, DOPAIZA means “two onions or double the amount of onions.” This dish has evolved through a blend of Persian, Indian, and other cultural traditions. Now, with new fusions, this is the most demanded recipe in the world.
How many calories are in a single chicken do pyaza serving?
A standard serving of 240 gram of Chicken Dopiaza typically contains 200 to 300 calories. This calorie count does not include any side dishes such as rice or roti. If the dish is cooked with more oil or ghee, the calorie count will higher than 300 calories.
Is Dopiaza considered a spicy dish?
No, It has a savory taste; that’s why it is considered to have a moderate level of spiciness. But this spice level can vary according to your taste choice.
What does the term “Chicken Dopiaza” mean?
It is a delicious curry known for its use of onions in two forms. It gives a sweet flavor profile. It’s a popular Indian dish with roots in Persian and Indian cuisine traditions.
Conclusion
In short, Chicken Dopiaza is a straightforward recipe, ideal dish for utilizing any leftover chicken. However, to attain the authentic flavor, adhere to the professional tips and tricks which I have provided in this article. I trust that you will relish cooking this dish. Should you encounter any difficulties during the process, please feel free to discuss them with me in the comments section. Have a good time and remember me in your prayers. Thanks.
Recipe Card
Chicken Dopiaza Recipe
Equipment
- 1 Pan for cooking
Ingredients
- 500 Grams Chicken
- 2 Tablespoon Oil
- 2 Piece Large Onion Chopped Finely
- 2 Tablespoon Ginger Garlic Paste
- 2 Piece Large Tomato Chopped
- 1 Cup Yogurt
- 1 Tae spoon Salt or To Taste
- 1 Tae spoon Red Chili Powder
- 1 Teaspoon Turmeric
- 1 Tablespoon Coriander Powder
- 1 Tablespoon Garam Masala Powder
- 3-4 Pieces Green Chilies Chopped
- 1 Cup Onion Petals
- 1 Piece Large Tomato and Remove seeds and Make cube of it.
- 1 Tablespoon Coriander Leaves
- 1 Tablespoon Kasuri Methi
- 1 Piece Lemon
Chicken Marinate
- 1 Tea Spoon Salt
- 1 Tea Spoon Red Chili Powder
- 2 Table Spoon Yogurt
Instructions
- Chicken – Marinade: Begin by marinating chicken in salt, plain yogurt, ginger garlic, and spices. Keep it in the fridge for 30 minutes.
- Add Whole spice: Please take a generously sized frying pan or karahi over medium-high heat. Introduce two tablespoons of oil into the pan on medium-high heat. Now combine one bay leaf, 1 tea spoon cumin seeds, 1 piece of cinnamon stick and whole black pepper. Stir them regularly on 20 t0 30 seconds or until they start to crackles.
- Saute Onion: Now we will incorporate the chopped onions. Sauté for around 4 to 5 minutes on medium heat. Stir regularly until they reach a soft, light golden-brown hue.
- Add Ginger Garlic: After sautéing the onions, stir in the garlic and ginger paste and cook until the raw smell disappears.
- Tomato Puree: Then, incorporate the ground spices, ensuring they coat the onions. Let’s pour in the fresh tomatoes puree. You can replace fresh tomato puree with chopped tomato. Please, avoid the use of canned tomato puree. Stir for 3 to 4 minutes.
- Add All Spices in Yogurt: combine All spices in the curd/yogurt and mix them well. Spices help the yogurt to avoid curdle while cooking.
- Add Spiced Yogurt: Next add this spiced yogurt to the pan and stir regularly until yogurt mix it well and stir regularly.
- Add Chicken: Combine the chicken pieces with the sauce mixture. Turn the heat to medium-high and use a ladle to coat the chicken with the sauce mixture. Stir the chicken for two minute.
- Cover the pan with a lid and let it simmer on low heat until the chicken releases its own juice (5-6 minutes). If needed add 2 to 3 tablespoon of hat water to chicken.
- Add water/ Stock: Now add one cup (240ml) of hot water. Give a good mix, cover the pan, and simmer for 12 minutes. Stir it occasionally. Authentic chicken dopiaza should not have a runny curry. Do not add too much water. The sauce or gravy should be neither runny nor too thick.
- Add Garam Masala and Kasuri Methi: As water is dry add garam masala and kasuri methi and mix it with chicken well to remove any chicken smell.
- Add Onion and Tomato Petals: When the chicken is 90% cooked, add onion petals/cube. You can also add bell pepper cubes. Mix well and cover with a lid; cook for an additional two minutes. After 2 minutes add tomato chunks and mix it with chicken do cook them very much.
- Tip: Some people Saute diced or cube onion separately, then add at the end of the chicken. Yes, you can make it but it only saves time and doesn’t give the original taste of the best Indian chicken do pyaza. If you don’t like modern adaptation of bell pepper or tomato cubes, skip this step and only include the onion.
- Lemon Touch: When the chicken is tender and the meat starts to separate from the bones, it indicates that the chicken is ready. Turn off the heat, squeeze one lemon, and mix well. Dish out and garnish with fresh coriander leaves.
