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Indian Chicken Dopiaza Recipe (Gluten Free, Dairy Free)

This Indian Chicken Dopiaza recipe is easy to make at home, with all the flavors of Indian takeout! Serve over heaps of basmati rice, lemon biryani, or with a warm side of garlic naan bread.

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Chicken Dopiaza is one of Brett’s go-to dishes when we go out for Indian food. I decided to make him a version at home, which stood up pretty well to our favorite Indian restaurant. Chicken is simmered in a warm mix of tomatoes, vegetables, and spices, and served with a creamy yogurt sauce.

This Chicken Dopiaza Recipe Is:

  • Bright
  • Fresh
  • Warmy Spiced
  • Loaded with flavor
  • Versatile
  • Creamy
  • A great recipe for Indian takeout!

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Dopiaza translates to double onion – which is fitting for this dish as onions are added twice during cooking. The base of this chicken dopiaza recipe are sauteed carmalized onions which the chicken cooks over in the pot. Another round of onion is added towards the end which gives the dish a bright fresh finish.

A Great Clean-Out-The-Fridge Curry Recipe!

This chicken dopiaza recipe is the perfect vehicle to use up any older produce or veggies you have on hand. Add your favorite ingredients and enjoy!  A great recipe to throw extra bell peppers, onions, and tomatoes into before they expire.  

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What’s In This Chicken Dopiaza Indian Recipe?

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How Do I Make This Chicken Du Pyaza Recipe?

  1. In a large dutch oven or heavy bottom pot, heat the coconut oil over low heat. Add the garlic and 2/3 of the chopped onions, cover pot with lid, and sautee on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
  2. Add the chicken to the dutch oven, along with the garam masala, turmeric, coriander, and garlic salt. Stir well to combine and allow the chicken to get coated in the spices. Sautee chicken for about 10 minutes in the onions and spices.
  3. Add the crushed tomatoes, Vegetable stock, bell pepper, zucchini, and the remaining 1/3 of the chopped onions. Bring to a boil, then reduce heat to low so the chicken is simmering. Cover with a lid and cook for 30 minutes until chicken is cooked all way through, and Vegetables are tender.
  4. Remove pot from heat and stir in the coconut milk to make a thick and creamy sauce. Add fresh pepper, and cilantro for garnish. Serve over rice with garlic naan bread.

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Other Easy Healthy Chicken Recipes You’ll Love:

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Get the Same Ingredients I Use For My Gluten Free and Dairy Free Chicken Do Pyaza Recipe!

As always, if you make this chicken dopiaza recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

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Indian Chicken Dopiaza Recipe

Kelly Jensen
This Indian Chicken Dopiaza (or Do Pyaza) recipe is easy to make at home, with all the flavor of ordering at an Indian Restaurant!  Serve over heaps of basmati rice, lemon biryani, or with a warm side of garlic naan bread.
5 from 2 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dinner
Cuisine American, Indian
Servings 6 servings

Ingredients
  

  • 2 tablespoons coconut oil
  • 3 large onions sliced
  • 6 cloves garlic minced
  • 2 lbs chicken breast chopped into ~1 inch cubes
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garlic salt
  • 1 28 ounce can crushed tomatoes
  • 2 cups chicken or vegetable stock
  • 2 bell pepper chopped
  • 1 Small zucchini cubed
  • 1 cup coconut milk unsweetened
  • 1/2 cup frozen peas
  • Fresh ground pepper to taste
  • Cilantro for garnish

Instructions
 

  • In a large dutch oven or heavy bottom pot, heat the coconut oil over low heat. Add the garlic and 2/3 of the chopped onions, cover pot with lid, and sautee on low for about 15 minutes. Stir occasionally. Onions should become soft and tender.
  • Add the chicken to the dutch oven, along with the garam masala, turmeric, coriander, and garlic salt. Stir well to combine and allow the chicken to get coated in the spices.  Sautee chicken for about 10 minutes in the onions and spices.
  • Add the crushed tomatoes, Vegetable stock, bell pepper, zucchini, and the remaining 1/3 of the chopped onions. Bring to a boil, then reduce heat to low so the chicken is simmering. Cover with a lid and cook for 30 minutes until chicken is cooked all way through, and Vegetables are tender.
  • Remove pot from heat and stir in the coconut milk and peas to make a thick and creamy sauce.  Add fresh pepper, and cilantro for garnish. Serve over rice with garlic naan bread.
Keyword Chicken and Onion Recipes, Chicken Do Pyaza Gluten Free, Chicken Dopiaza Indian, Chicken Dopiaza Recipe, Chicken Onion Curry, Dairy Free Chicken Dopiaza Curry, Indian Chicken with Onions
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!

Posted in American, Dinners, Fall Recipes, Favorites, Gluten Free, Indian, Recipe Index, Winter Recipes

2 Comments

  1. Pingback:Sourdough Garlic Naan Recipe (Vegan, Dairy Free, Egg Free)

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