Prep 20 mins
Cook 30 mins
In Hindi "do" means "two" and "piaza" refers to onions - hence the origin of the name of this dish, which has prominent flavors of onion.
- 1 lb chicken breast, cubed
- 6 small onions, halved
- 3 bay leaves
- 8 green cardamom pods
- 4 cloves
- 3 dried red chilies
- 8 black peppercorns
- 3 garlic cloves, crushed
- 1 inch ginger, chopped
- 2 onions, chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- 2 large tomatoes, chopped
- 1⁄2 cup water
- 3 tablespoons vegetable oil or 3 tablespoons ghee
- Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
- Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns.
- When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
- Add the ground spices and salt and cook for 3 minutes.
- Add the water and tomatoes and simmer 5 minutes until sauce starts to thicken.
- Add the chicken pieces and continue to cook for 12-15 minutes.
- Add the reserved small halved onions and then cover and cook for a further 8-10 minutes until chicken has cooked through.
Excellent Dopiaza, that had both me and the wife wanting more. Delicious aromas, and spicy flavours, make this a winner. Quite a dry curry but great with basmati rice. I added some tomato puree and a little youghurt, which worked just great too. Good recipe, thanks and we're having another this weekend.
A great recipe, simplistic and quick to make for a curry made from scratch. It's made using a single pan too so minimal washing up! The resulting flavours are vibrant, especially when you bite into a cardamom or peppercorn. Heat is easily tailored to suit by adding more chilli powder at start of stage 7. Will definitely be making this one again.
I cooked this for my family last night, and they loved it. Would make it again. My first ever adventure with so many spices. Good fun.