Murgh Dopiaza

This recipe is copyright Steve Estvanik, Cascoly Software, 1985-2023. You may print copies for your personal use. For non-profit use, you may distribute any recipe as long as our copyright is credited and there is a link to Cascoly Recipes For any other use, or additional details, such as contest entries or other publication, please contact us by leaving a comment
My version of a classic Indian dish was a finalist in the annual Newman's Own recipe contest and earned $10,000 for Amnesty International and a trip to New York to meet Paul Newman and friends.


Dopiaza means 2 onions in Hindi and refers to the 2 different cooking methods for the onions in this recipe.

1 chicken, cut into serving pieces, or 8 chicken thighs

Olive oil for frying

2 large onions, sliced

Fry spices:

  • 1/2 t turmeric
  • 1/2 t cayenne
  • 1/2 t cinnamon
  • 1/2 t cumin
  • 2 T paprika
  • salt & pepper to taste
  • 1 T fresh ginger, minced
  • 2-4 cloves garlic, minced

2 cups tomatoes, crushed (fresh or canned)

1 medium onion, minced

1. In a large skillet, fry the onion slices in olive oil over medium heat until transparent. Sprinkle with a little sugar to aid carmelizing.  10-15'. Remove to a small bowl.

2. Place the turmeric, cayenne, cinnamon, cumin, paprika and salt & pepper in a large plastic bag. Add the chicken pieces, and shake until well coated. Fry the chicken in the onion pan, 5 minutes on each side. Layer the chicken in a baking pan.

3. Mix the tomatoes, minced onions, ginger and garlic. Pour over the chicken. Layer the fried onion slices on top. Bake at 350 for 1 hour. Serve with rice.

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