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Chicken dopiaza with naan

Chicken dopiaza is an Indian curry made with chicken and onions added twice, served with naan bread. For 4 people, it takes 55 minutes and stays easy to make, at a cost of €3 per person. The key to success is adding the second batch of onions at the end, so they keep some crunch against the soft sauce.

Tonight, an Indian curry with onions added twice, one soft in the sauce and one crisp on top, with warm naan bread.

Chicken dopiaza with naan
Total time
55 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Dopiaza gets its name from its onions, added twice. The first batch is blended with garlic and ginger and melts into the tomato and spice sauce, giving it a rich, soft base. The second batch is cut into wedges and separated into petals, added right at the end, keeping some bite and real freshness. Turmeric, cumin, and coriander build a fragrant sauce that never turns harsh, with just enough heat from the mild chili powder.

This is an easy curry for a weeknight, since the diced chicken cooks fast and the yogurt adds creaminess without weighing things down. Kids tend to like it because the spices stay gentle, especially if you cut back on the chili. With naan warmed in a skillet, it also makes a nice change of pace when you have people over without spending the whole evening in the kitchen.

The ingredients

4 people

Butcher

  • Chicken breasts 700 g

Fruits and vegetables

  • Onions 5
  • Garlic 3 cloves
  • Fresh ginger 1 piece

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Turmericoften in the pantry 1 tsp
  • Ground cuminoften in the pantry 2 tsp
  • Ground corianderoften in the pantry 2 tsp
  • Mild chili powderoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Plain yogurt 1

Bakery

  • Naan breads 4

Allergens Gluten, Lactose

The step by step recipe

  1. Blend 3 onions with the garlic and ginger, and cut the other 2 onions into large wedges.

    The large wedges will stay in petals you can separate with your fingers.

  2. Cook the onion paste in the oil until golden, then add the spices and let them heat for 1 minute. 12 min

    Cook until the oil separates, that means the onion is truly cooked through.

  3. Add the diced chicken, tomatoes, and yogurt, cover, and let it simmer. 20 min

    Stir in the yogurt in batches so it doesn't split.

  4. Add the separated onion petals and cook for 5 more minutes, they should stay slightly crisp. 5 min

    They bring the freshness that contrasts with the rich sauce.

  5. Warm the naan in a skillet or oven and serve with the curry.

    Set them in a hot skillet with a splash of water for 2 minutes, cover, they turn soft again.

Our tips to get it right

  • Blend the onion paste until smooth, it will mix better with the oil and brown more evenly.
  • Cut the chicken into even cubes so it cooks at the same rate, with no dry pieces or pink centers left.
  • If the sauce looks too thin at the end, let it simmer uncovered a few more minutes so it thickens.

The variations

  • Swap the chicken for chickpeas and paneer for a vegetarian version, add the paneer last so it doesn't fall apart.
  • Use boneless chicken thighs instead of breasts, they stay moist even with a slightly longer cooking time.
  • For kids, skip the mild chili powder and blend the sauce smoother if the crisp onion pieces bother them.

What to serve it with

  • Plain basmati rice
  • Cucumber raita
  • Warm chai tea

Storage

The curry keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, but freeze the naan separately. Reheat in a saucepan over low heat, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you make chicken dopiaza ahead of time?

Yes, make the sauce with the chicken and yogurt the day before, it even tastes better after resting. Add the crisp onions only when reheating so they keep their texture.

Can you replace the plain yogurt with something else?

Greek yogurt works well and makes the sauce even creamier. Avoid sweetened or flavored yogurts, they would change the taste of the dish.

Why are the onions added twice?

That's the whole idea behind dopiaza, which means two onions in Urdu. The first blended batch melts into the sauce, the second in wedges keeps some crunch for a second texture.

Does chicken dopiaza freeze well?

Yes, the curry freezes for up to 2 months in an airtight container. Thaw it in the fridge, then reheat gently in a saucepan, the naan freezes and reheats separately.

How long does it take to make a chicken dopiaza with naan bread?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken dopiaza with naan bread?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken dopiaza with naan bread cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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