CHICKEN DOPIYAZZA

Chicken Dopiazza is a flavorful and aromatic dish from the rich culinary tradition of India. The name “Dopiazza” literally translates to “double onions,” a reference to the unique technique where onions are used in two forms: first, to create a base for the curry, and then added again in larger chunks for a burst of texture and sweetness. This hearty, spiced chicken curry combines tender chicken pieces with a vibrant blend of onions, tomatoes, and a variety of spices such as cumin, coriander, garam masala, and turmeric.

The result is a dish that strikes a perfect balance between the savory depth of caramelized onions and the bright, fragrant tang of the sauce. Chicken Dopiazza is known for its versatility—served with rice or Indian breads like naan or roti, it’s a popular choice for both everyday meals and special occasions. The dish is particularly beloved for its robust flavors, which develop over a slow cooking process, allowing the spices to meld beautifully. With its comforting warmth and rich complexity, Chicken Dopiazza is a quintessential example of Indian home-cooking at its best.

CHICKEN DOPIYAZZA

ChickenDopiazza isa flavorful and aromatic dish from the rich culinary tradition of India. The name "Dopiazza" literally translates to "double onions," a reference to the unique technique where onions are used in two forms: first, tocreate a base for the curry, and then added again in larger chunks for a burst of texture and sweetness. This hearty, spiced chicken curry combines tenderchicken pieces with a vibrant blend of onions, tomatoes, and a variety of spices such as cumin, coriander, garam masala, and turmeric

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Servings 4 People

Ingredients

  

4 tablespoons of vegetable oil

3 medium small onions, cut into big pieces

1 bay leaf

5 to 6 green cardamom pods

4 to 5 cloves

3 to 4 dried red chilies

10 whole black peppercorns

2 medium big onions, thinly-sliced

2 tablespoons of ginger-garlic paste

1 and ½ tablespoon of coriander powder

1 teaspoon of cumin powder

½ teaspoon of turmeric powder

2 teaspoons of Kashmiri red chili powder

Salt to taste

2 medium tomatoes, cut into small pieces

1 cup of water, measured in a 250 ml cup

1 kg chicken, cut into small pieces

Instructions

 

Heat 2 tablespoons of oil in a pan over a medium heat

Fry the big onion pieces for 6 to 7 minutes or until the sides are light golden

Keep aside

In a thick-bottomed vessel, heat 2 tablespoons of oil over a medium temperature

Add the bay leaf, cardamom pods, peppercorns, cloves and the dried red chilies and fry for 25 to 30 seconds

Add the onion slices and sauté until soft

Add the ginger-garlic paste and sauté until the raw smell is completely gone

Add the tomato pieces and sauté until they are soft and mushy

Add the turmeric powder, red chili powder, coriander powder and the cumin powder and sauté for 2 minutes

Add the chicken pieces. Stir and cook for 2 minutes

Add one cup of water (measured in a 250 ml cup) and mix

Cook until the chicken is almost done

Add the required amount of salt and mix

Add the sauteed onion pieces and mix

Cook the chicken fully

Switch off and serve

Can be served with rice, chapati, roti, bread etc.