Chicken Dopiaza Origin and Recipe

In Persian “Dopiaza” literally translates to having two onions but the amount of onions used for a typical Dopiaza dish is much more than two. Chicken Dopiaza is called thus because onions are added at two stages during the cooking process. …Dopiaza originated in India and is served in most Indian restaurants.

Dopiaza (Persian: دوپیازه meaning “two onions”) is a Middle Eastern dish from Afghan cuisine. It is prepared with a large amount of onions, both cooked in the spices and curry and as a garnish. Onions are added at two stages during cooking, hence the name (“two onions” Dari).

How to Make It

1. Heat a griddle or small, flat pan on a medium flame and gently roast the coriander and cumin seeds until aromatic. Remove from heat and grind into a coarse powder in a clean, dry coffee grinder or spice grinder. Set aside for later.
2. Separate the chopped onions into 2 portions, roughly 2/3 and 1/3.
3. Heat the oil in a large pan on a medium heat and add the 2/3 portion of onions. Fry until golden.
4. Add the chicken and fry until browned.
5. Add the ground spices, garam masala, turmeric powder, ginger and garlic pastes and tomatoes and fry until the oil begins to separate from the mixture. Add salt to taste.
6. Add the remaining 1/3 portion of chopped onion and mix well with other ingredients. Sauté until this batch of onions is soft and translucent, about 3 to 5 minutes.
7. Add 1 1/2 cups of water, stir and bring to a boil.
8. Reduce heat to a simmer and cook until the chicken is tender. This dish, when cooked, requires that the gravy be enough to just coat the chicken thickly — if there is too much, cook to reduce the gravy to required consistency.
9. Garnish with coriander and serve with hot Chapatis and a green salad.