Chicken Dopiaza
Recipe type: Curries
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 kg chicken, cut into medium pcs
  • For masala paste:
  • 3 large onions, chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp chilli powder
  • 1 large tomato, chopped
  • 1 cup (200 ml) water
  • For the remaining:
  • 1 tsp garam masala powder
  • 1 tbsp oil
  • 1 tsp chopped ginger
  • 3 green chillies, slit
  • 2 large onions, thinly sliced
  • 1 large tomato, chopped into small pcs
  • 1 tsp chilli powder (increase for spiciness)
  • ½ tsp cumin powder
  • 1 tsp Kasoori methi
  • 5-6 cashews, soaked and ground into a paste
  • Coriander leaves for garnish
  • Salt to taste
  1. Take a pan and put all the "for masala paste" ingredients. Cover and cook till done. There must be hardly any water left behind.
  2. Allow to cool and grind into a smooth paste. Keep aside.
  3. Heat another pan, put in the chicken, the masala paste, half the garam masala and salt. Cook till the chicken is done.
  4. While the chicken is getting cooked, in a frying pan, heat the oil, add the ginger, green chillies, onion and tomatoes and saute till it gets well cooked.
  5. Add in the masala powders and saute till the raw smell is gone.
  6. Add this onion mixture to the cooked chicken and give it a nice stir.
  7. Add in the cashew paste and adjust salt. Serve with a garnishing of coriander leaves!
  8. Tastes awesome with just anything - rotis, parathas or plain white rice!
Recipe by The Big Sweet Tooth at