Indian Chicken Dopiaza Recipe (Gluten 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.

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!

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.

What’s In This Chicken Dopiaza Indian Recipe?

  • Chicken: we don’t eat meat too often, but when we do we get local meat from our butcher in our town. One of the benefits of living in a rural farming area is that there are lots of local meat selections available! I used a low fat chicken breast for this recipe, but you can use dark meat thighs if you prefer. Make sure you are adding about 2lbs to the dish.
  • Onions: I used about 3lbs for this dish! Vidalia onions or sweet yellow onions are perfect. You could use red onions for an extra kick.
  • Garlic: for flavor, I add garlic to 95% of my recipes 🙂
  • Tomatoes: canned crushed variety. With all canned tomatoes, try to get a low sodium or no salt added variety so you can control the amount of sodium going into the dish.
  • Vegetable Stock: or chicken stock or water, whatever you have on hand.
  • Bell Peppers: for a bright crunchy texture
  • Zucchini: I added one from our garden.
  • Yogurt: a full-fat plain unsweetened yogurt works best.
  • Spices: Turmeric, garam masala, coriander, garlic salt, and fresh black pepper to taste.
  • Cilantro: fresh chopped cilantro makes a fantastic garnish.

How Do I Make This Chicken Dopiaza 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 yogurt to make a thick and creamy sauce. Add fresh pepper, and cilantro for garnish. Serve over rice with garlic naan bread.

Other Easy Healthy Chicken Recipes You’ll Love:

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Indian Chicken Dopiaza Recipe

This Indian Chicken Dopiaza 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 peppers chopped
  • 1 Small zucchini cubed
  • 1 cup full fat plain yogurt
  • 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 yogurt 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 Dopiaza Indian, Chicken Dopiaza Recipe, Chicken Onion Curry, Indian Chicken with Onions
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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