Total Time
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.

Ingredients Nutrition


  1. Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
  2. Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns.
  3. When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
  4. Add the ground spices and salt and cook for 3 minutes.
  5. Add the water and tomatoes and simmer 5 minutes until sauce starts to thicken.
  6. Add the chicken pieces and continue to cook for 12-15 minutes.
  7. Add the reserved small halved onions and then cover and cook for a further 8-10 minutes until chicken has cooked through.
Most Helpful

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.

bobbyt March 23, 2007

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.

spencer.bradbury July 30, 2009

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.

zoecat May 17, 2009