Chicken Dopiaza
Prep time: 
Cook time: 
Total time: 
Serves: 4
Cook time includes slow cooking the onions. Onions can be cooked in 5 mins, cutting the total time down by 25 mins.
  • 4 chicken breasts (diced into small chunks)
  • 3 large onions (2 finely sliced and 1 sliced into small cubes)
  • 1 x 400g tin chopped tomatoes
  • 1 tbspn tomato puree
  • small slice of butter
  • 1 tbpsn size ginger (peeled and grated)
  • 4 cloves garlic (crushed)
  • 3 cardamon seeds
  • 1 red chilli (finely sliced)
  • 1 tspn dried chilli flakes
  • 1 tspn turmeric
  • 2 tspn cumin
  • 1 tspn garam masala
  • Juice of half a lemon
  • Small bunch of fresh coriander (finely chopped)
  • Sunflower oil
  • Salt/ pepper
  1. Heat the sunflower oil in a large/ deep pan. Once hot add the onions and then turn the heat down to a medium heat. Add a pinch of salt to the pan and the butter and cook for around 10 mins. Then turn the heat down again slightly and leave to cook for another 20 mins. Making sure to stir regularly.
  2. Add the chicken to the pan and brown on each side for just 2 mins so that the chicken doesn't start to cook and become over browned.
  3. Add the tomato puree to the pan with the turmeric, garam masala, cumin, chilli, chilli flakes, garlic and ginger. Add the lemon juice and mix well so that all the ingredients are well combined. Leave to cook on a medium heat for another 3-4 mins.
  4. Pour in the tinned tomatoes and around 300ml of hot water.Add the cardamom seeds and then bring to a boil before turning down again to a gentle heat for around 25/ 30 mins.
  5. Once the sauce if thick and has reduced take the pan off the heat. Stir in the fresh coriander and season with salt and pepper.
Recipe by A Modern Rose at