Serves 6
70 min
Chicken and Onion Curry (Chicken Dopiaza)
Recipe GLPRa26b26bcfe765f
A classic Indian curry featuring tender chicken simmered in a fragrant tomato-based sauce with caramelized onions, warming spices, and fresh cilantro. The combination of garlic, ginger, and aromatic spices creates a rich, deeply flavorful dish that pairs beautifully with basmati rice.
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Ingredients
4 large sweet onions (such as Walla Walla), thinly sliced
6 cloves garlic, minced
1 piece (1½ inches) fresh ginger, peeled and minced
7 tablespoons canola oil
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
5 tablespoons tomato paste
¼ cup plain yogurt
6 whole canned tomatoes, drained and crushed
1 chicken (3–4 pounds), cut into 6–8 pieces, skin removed
Kosher salt, to taste
½ teaspoon garam masala
1 tablespoon fresh cilantro, chopped
3 serrano chiles, quartered
Cooked basmati rice, for serving
Directions
Heat 3½ tablespoons of canola oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until they turn deep golden brown and caramelized, about 20–25 minutes. This develops the foundational sweetness and flavor of the curry. Remove about half of the caramelized onions and set aside for garnish.
To the pot with the remaining onions, add the remaining 3½ tablespoons of oil and increase the heat to medium-high. Stir in the minced garlic and ginger, cooking for about 1–2 minutes until fragrant, being careful not to burn the aromatics.
Add the ground coriander, ground cumin, turmeric, and cayenne pepper to the pot. Stir constantly for about 30 seconds to 1 minute to bloom the spices and release their essential oils.
Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly and deepen in color. This step intensifies the savory base of the curry.
Whisk in the yogurt, stirring well to incorporate it smoothly into the spice mixture. Add the crushed canned tomatoes and their juices, stirring to combine all ingredients.
Carefully add the chicken pieces to the pot, turning them to coat thoroughly with the curry sauce. Season with kosher salt to taste. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot partially, and simmer for 25–30 minutes, stirring occasionally, until the chicken is cooked through. The internal temperature of the thickest piece of chicken should reach 165°F. The sauce should thicken and the flavors will meld together.
Stir in the garam masala and add the serrano chiles. Taste and adjust the seasoning with additional salt if needed. Cook uncovered for another 2–3 minutes to allow the serrano chiles to infuse their heat into the curry.
Transfer the curry to a serving dish. Garnish with the reserved caramelized onions and fresh chopped cilantro. Serve hot over cooked basmati rice.
