MURGHI DOOPIAZA (Chicken with Onions) from The Art of Indian Cuisine


Easy and delicious!


5 tablespoons ghee (I used butter)
2 pounds yellow onions, cut into think slices (I used one large sweet onion cut into thin slices)
3 whole chicken breasts, cut in half lengthwise (I used 2 and cut each into 8 pieces—after frying)
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoons ground cardamom
1 1/4 teaspoon paprika
1 1/2 teaspoon finely minced gingerroot
1 1/4 teaspoon salt (I did not use salt)
2-4 cloves garlic, finely minced
2 large tomatoes, peeled and chopped (I used 1 14 ounce can diced tomatoes)


1. Heat ghee in a large skillet and fry the sliced onions until light brown. Remove with a slotted spoon and set aside. Add the chicken breasts and fry over moderate heat, about 5 minutes a side, or until pieces are well browned. As chicken breasts brown, transfer them to a large shallow baking dish (It was at this point I cut them into 8 pieces).

2. Preheat oven to 350. Add turmeric, cayenne pepper, cinnamon, cardamom, paprika, gingerroot, salt, garlic, tomatoes and onion to pan in which chicken was browned, adding more ghee/butter is necessary. Cover over moderate heat, scraping up any brown bits from the bottom, for two minutes. Pour sauce over chicken in baking dish. Cover baking dish and bake in oven for 30 minutes, or until chicken is tender and sauce has thickened.

I serve this with Basmati rice with turmeric.

The Art of Indian Cooking by Pranati Sen Gupta

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