Chicken Dopiazza (Indian Chicken Curry)

Dopiazza literally means “double onion” in Hindi, and onions are the star of this slow-braised curry that rewards you with incredibly tender chicken and a thick, spice-rich sauce.

Thinly sliced onions fry in peanut oil until they’re golden and sweet, then a fragrant blend of coriander, cumin, turmeric, ginger, and chili powder gets toasted right in.

Chicken pieces join the party along with canned tomatoes and enough water to cover, then everything simmers covered for 45 minutes before the lid comes off for another hour of slow reduction.

That long, gentle cook is what turns the sauce from thin and watery into something thick, concentrated, and deeply spiced.

Serve over turmeric rice or plain basmati and soak up every last drop.

Variations

• Add a second batch of raw onion rings in the last 15 minutes for the true “double onion” experience
• Use bone-in chicken thighs for even richer flavor during the long simmer
• Stir in a handful of fresh cilantro at the end for brightness

Chef Tips

• Don’t rush the onion frying; golden-brown onions are the foundation of this curry’s flavor
• The uncovered simmer at the end is crucial for concentrating the sauce; stir occasionally so nothing sticks
• Partially cooking the chicken before adding it ensures it holds together during the long braise