Bengali cuisine
One-pot meal
Indian Curry
Intermediate
For 4 people

Chicken Dopiyaza: Tender Curried Onion and Chicken Stew


A signature dish of Bengali Muslim cuisine, Chicken Dopiyaza features chicken slow-cooked with lots of onions in two forms - boiled whole and sliced. The onions impart a gentle sweetness that beautifully balances the tang from yoghurt and tomatoes. Mustard oil, a staple in Bengali cooking, adds a distinctive pungency. While the ingredient list may look long, most are everyday spices you likely have on hand. With some advance prep, this hearty curry is quite straightforward to make.

Ingredients

  • Chicken (cut into medium pieces, bone-in or boneless as preferred)

    900 g
  • Mustard oil

    80 mL
  • Small onions (boiled whole until soft but not mushy)

    8-10
  • Onions (thinly sliced)

    2 medium
  • Garlic paste

    30 g
  • Ginger paste

    30 g
  • Tomato paste

    30 g
  • Cinnamon stick

    1 (2-inch piece)
  • Green cardamom pods

    4-5
  • Cloves

    4-5
  • Bay leaf

    1
  • Sunrise Lal Mirch Powder (red chilli powder)

    15 g (adjust to taste)
  • Sunrise Haldi Powder (turmeric powder)

    5 g
  • Sunrise Jeera Powder (cumin powder)

    5 g
  • Sunrise Kashmiri Mirch Powder (Kashmiri red chilli powder)

    5 g
  • Sunrise Garam Masala Powder

    5 g
  • Sugar

    5 g
  • Salt

    to taste
  • Yoghurt (curd)

    30 mL
  • Fresh coriander leaves

    for garnish

Sunrise tip: Boil the small onions ahead of time and refrigerate so they're ready to add to the curry when needed. This is a handy trick to cut down on cooking time.

 

Steps

Step 1: Marinate the chicken

Time: 5 minutes

Place the chicken pieces in a large bowl. Add 30 mL mustard oil, 5 g Sunrise Lal Mirch powder, 15 g garlic paste and 15 g ginger paste. Mix well to thoroughly coat the chicken. Set aside to marinate for 30 minutes.

 

Step 2: Prep the onions

Time: 15 minutes

While the chicken marinates, boil the small whole onions in water until they turn soft but aren't mushy. Drain and set aside. Slice the remaining 2 onions thinly.

 

Step 3: Fry the whole spices

Time: 5 minutes

Heat the remaining 50 mL mustard oil in a large, heavy-bottomed pan. Add the cinnamon, cardamom, cloves and bay leaf. Fry for 1-2 minutes until they turn fragrant. Don't let them burn.

 

Step 4: Make the masala base

Time: 10 minutes

To the tempered oil, add the tomato paste. Sauté for 2-3 minutes until the oil starts to separate. Add the remaining ginger and garlic pastes. Sauté each for a minute. Tip in the sliced onions and fry until lightly golden.

 

Step 5: Add the spice powders

Time: 5 minutes

Reduce the heat to low. To the sautéed onion-tomato base, add the Sunrise Haldi Powder, Sunrise Lal Mirch Powder, Sunrise Jeera Powder, and Sunrise Kashmiri Mirch Powder along with the sugar and salt. Mix well. Add the yoghurt and stir until everything is thoroughly combined.

 

Step 6: Cook the chicken

Time: 15 minutes

Slide in the marinated chicken pieces. Stir them around in the masala so they're well coated. If the mixture seems dry, add a splash of water to prevent sticking. Cover and cook the chicken on medium heat for about 10 minutes, stirring occasionally.

 

Step 7: Simmer and add boiled onions

Time: 15 minutes

Pour in 200-250 mL water and give everything a good stir. Add the garam masala powder. Mix well. Bring the curry to a boil, then gently place in the boiled whole onions. Simmer the dopiyaza covered on low heat for 15 minutes or until the chicken is cooked through.

 

Step 8: Garnish and serve

Time: 5 minutes

Check the seasoning and add more salt if needed. Garnish the dopiyaza with fresh coriander leaves. Serve piping hot with steamed rice.

 

Goes Best With

  • Side Dish: Crisp Papadams, Cucumber Raita

  • Bread: Luchi (Bengali puffed bread), Naan