Prep 15 m
Cook 45m


    1 x 1.5 kg roasting chicken

    6 medium onions

    4 fresh green chillies, seeded

    4 tsp chopped garlic

    1½  tbsp finely grated fresh ginger

    1 tbsp ground coriander

    1 tbsp ground cumin

    2 tsp ground turmeric

    1 tsp ground cinnamon

    1 tbsp ground cardamon

    ¼  tsp ground cloves

    6 tbsp ghee or oil

    3 ripe tomatoes, peeled and chopped

    3 tsp salt

    1 cup water

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Ingredient Substitution Guide


This recipe is for onion lovers - dopiaza translates to 'double onions' - and this classic Indian dish uses them liberally right at the start of cooking and at the very end.

1. Cut chicken into small curry pieces. Thinly slice half the onions and set aside.

2. Roughly chop the rest of the onions and put into container of electric blender with the chillies, garlic and ginger. Blend to a puree. Mix in the ground spices, coriander, cumin, turmeric, cinnamon, cardamom and cloves.

3. Heat ghee or oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown. Remove onions from pan with slotted spoon. Add the ground mixture to oil remaining in pan and fry, stirring, until colour darkens and oil appears around the edges. Add tomatoes, stir and cook until liquid from tomatoes is almost evaporated. Add the chicken pieces and stir well. Add water and salt, cover and cook for 35 minutes or until chicken is tender. Add reserved fried onions, cover and simmer 5 minutes longer. Serve with rice or parathas (bread).

Image courtesy: Shutterstock

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