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Chicken Dopiaza Recipe Sanjeev Kapoor

Prep Time50 mins
Cook Time15 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Indian
Servings: 6


  • 1 kg boneless chicken
  • 1/2 kg finely chopped onions
  • 1 1/2 cups curd
  • 2 tbsp chili powder
  • 6 tbsp ginger garlic paste
  • 1 tbsp turmeric powder
  • 2 tbsp garam masala
  • 2-3 bay leaves
  • 2 tbsp coriander powder
  • 1 tbsp cumin powder
  • 2 cups tomato puree
  • 1 cup coriander leaves
  • 5-6 potatoes
  • 8 tbsp oil
  • Salt to taste


  • First of all, make a fine paste of half of the onions. The paste is needed to marinate the chicken.
  • Add the chicken pieces to a bowl and pour this onion paste into it.  Then add curd, chili powder, turmeric, ginger-garlic paste, and some amount of salt to it.
  • Mix well and let the chicken sit for 1 or half an hour. So that it will soak in all the flavors and spices.
  • In a deep frying pan, put a few tablespoons of oil and heat it up.
  • Add the leftover onions and bay leaves to this pan and fry until light brown.
  • Then add green chilies, tomato puree, coriander powder, and cumin in it. Cook at medium heat.
  • Last but not the least, add the chicken and cover the top of the pan with the lid and let it cook for 15 minutes at least.
  • Uncover the pan, stir the mixture and your chicken dopiaza curry is ready to serve.
  • Serve with naan or chapati.